Shrimp Fettucini with Garlic Scape Pesto
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Submitted by John J. Griffin, CEC, CEPC
From the Chef
“For a new, fresh, local flavor, try Garlic Scapes. Every June, garlic planted in the fall sends out flower stalks. These are long green stalks, called scapes. Garlic scapes are delicious. If you do not cut the stalks, you will end up with wonderful flowers, but teeny tiny garlic knobs, useless for any culinary operation.
“ You may take the scapes, blanch them, and add to any sauté dish, stew, soup, or omelette for good flavor. The flavor is fresh, garlicky, but not overly strong. However, if you take those same scapes, and puree them in a blender, with some olive oil, the flavor is incredible. The intense garlic aroma is released when the greens are pureed, and it becomes a very strong ingredient.”
Ingredients
Garlic Scape Pesto:
2 pounds garlic scapes
1 tsp Kosher salt
2 cups Olive oil
4 oz Parmesan Cheese
Shrimp Fettucini with Garlic Scape Pesto
Makes about 6 servings
2 pounds Barilla Fettucini
2 Tbs Olive oil
2 pounds Mirabel Shrimp, P&D 16/20 tail off
1 Lemon
4 oz Good White Wine
Salt and Pepper
4 oz Garlic Scape Pesto
Instructions
Place the scapes in a blender or food processor. Pulse so they begin to break up, and you can add all the scapes to the bowl. Sprinkle with a little salt, and pulse some more. Add the olive oil while running the machine, finally pureeing to a fine paste. Add some Parmesan at the last minute.
Scrape into plastic zip lock bags, and flatten out about 1 inch thick. Place in the freezer as a ready to use ingredient.
Cook the Fettucini in a lot of boiling, salted water. When just barely done, drain, and pour hot onto a sheet pan or hotel pan. Coat with a little olive oil and allow to cool. Do not rinse.
Heat a sauté pan very hot. Add some olive oil, and the shrimp. Cook the shrimp at high heat until they are almost done. Lower the heat, a lot. Squeeze the lemon onto the pan, and add the wine. Bring to a boil and cook down slightly. Add the pesto and stir with a spoon until it is all through the sauce.
Reheat the Fettucini in boiling water, drain, and place on a large platter. Top with the shrimp and serve immediately.
Yield
6 servings
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