Shrimps

It really is summer. Early summer at least, with long days, peas, and greenhouse tomatoes. This is my primavera. The sauce, if it's really a sauce, took less than 10 minutes to put together.

First good olive oil got heated in a pan. Then in went salt and peppered Laughing Bird shrimp (thanks Tom) for a quick saute (Side note: I'm not an "oh my god my shrimp were treated with something!!!" person, but I will say these guys needed much more salt then just about any other shrimp I've ever had. Maybe it's the farming system, who knows?). When it was time to flip the shrimp some chopped garlic and red pepper flakes got tossed in the pan. Once the garlic was fragrant in went chopped tomatoes (skin, seeds, juices, and all) and blanched peas (thanks Al).

A little more salt and pepper for the shrimp et al., and then in went some cooked freshly made pasta (just trying to use up an ever abundance of eggs and their delicious yolks). The pasta was fettuccine shaped, and rolled out to second thinnest setting on a manual pasta machine. There was a little milk in the dough. I usually roll to the thinnest setting, but this slightly chewier pasta was a perfect compliment to the texture of the shrimp, which seemed to benefit from a quick sear and then finishing off with some moister ingredients.

A good two more glugs of French olive oil, some torn basil from the yard, and it was like summer in a bowl.

And shrimp another way. Sauteed, chopped, and mixed with leftover roasted red pepper mayo, cilantro, and lime. On a kaiser roll with some backyard lettuce. A sensible lunch.