Home Recipes Spring pea pasta with bay shrimp and sweetheart ham

Spring pea pasta with bay shrimp and sweetheart ham

This is a great wine pairing dish. The pasta goes exceptionally well with a glass or two of cold Oregon Riesling. The recipe was developed by Chef Jason French of Ned Ludd in Portland, Oregon

Featuring Oregon Wine

Ingredients

1	box spaghetti or capellini
120 ml	olive oil
2	cloves garlic, peeled and sliced
	small pinch of chili flake
4	slices Olympia Provisions Sweetheart Ham, cut into bite-sized pieces
	splash of Oregon Riesling
250 g	shelled peas, frozen may be substituted
110 g	cream
500 g	fresh Oregon Bay Shrimp
50 g	grated Oregon hard cheese
2	lemons zested
1 bunch	parsley finely chopped
65 g	Oregon hazelnuts chopped

Step 1
Place water in a large pasta pot, season generously with salt and boil. While waiting, mix the lemon, parsley and hazelnuts and set aside. Take a few sips of Riesling. When ready, add the pasta to the boiling pot of salted water.
Step 2
Heat the olive oil in a large sauté pan, add the garlic and chili flake and cook until fragrant and the garlic is lightly toasted but not too brown. Add the ham and cook briefly, just a minute or two. Add the Riesling and bring to a boil.
Step 3
Add the peas and cream and return to a boil before reducing the heat and continuing to cook for a few minutes. Turn the heat off and take a few sips of Riesling.
Step 4
When the pasta is al dente, or still slightly firm to bite, drain and add to the sauté pan. Turn the heat back on and cook, stirring, for an additional 3-4 minutes. Add the shrimp and cheese and stir well to heat through and combine with the other ingredients. Divide evenly and garnish with the hazelnut/lemon/parsley and of course more Oregon Riesling.

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Dinner, Main Courses, Seafood

Spring pea pasta with bay shrimp and sweetheart ham

Ingredients

Step 1

Step 2

Step 3

Step 4

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