We head in the kitchen with Stefano Faita to whip up a rich, creamy pasta that's ready in a flash—literally!
By Stefano Faita
Yields 4 to 6 servings
1 lb. linguine
1 lb. asparagus
1 lb. large or extra-large shrimp, peeled and deveined
2 tbsp extra-virgin olive oil
2 tbsp butter
2 French shallots, finely chopped
3 tbsp brandy
1 cup whipping cream (35%)
1 to 2 sprigs tarragon, chopped
Salt and freshly ground pepper, to taste
Freshly grated Parmesan, for serving
1. Snap ends off asparagus. Peel if too woody. Cut into 2-inch pieces and steam until tender crisp, about 7 to 10 minutes. Set aside.
2. Bring a large pot of water to a boil. Salt generously. Add pasta to boiling water and cook until al dente.
3. Meanwhile, heat a large skillet over medium-high heat. Add olive oil and butter. When butter melts, add shallots and cook until soft. Add shrimp and asparagus and cook for 2 to 3 minutes. Remove skillet from heat.
4. Add brandy to skillet. Place skillet back over heat and let warm. Ignite with long match. The alcohol should burn off in a few seconds, and the flame will extinguish. (If flame gets out of hand, immediately cover pan with tight-fitting lid to extinguish and remove from heat.)
5. Add tarragon and season with salt and pepper. Pour in whipping cream and cook until sauce has reduced and begun to thicken, about 5 minutes.
6. Add pasta to pan and toss to coat. If sauce is too thick, add a little pasta water to the pan to loosen. Serve pasta with freshly grated Parmesan cheese.
Stefano Faita credits his mother with teaching him everything he knows about cooking. As a young boy, he would sit on the counter and watch his mom, a well-known food personality in Québec, prepare traditional Italian family favourites. In his new CBC television series, In the Kitchen with Stefano Faita, Stefano shares some of those rustic recipes and encourages viewers to get "in the kitchen" to enjoy food with friends and family.
Catch In the Kitchen with Stefano Faita weekdays at 3:30 p.m. on CBC.