A summertime take on spaghetti

Spaghetti with shrimp and morels
Spaghetti with shrimp and morels

GRAND RAPIDS, Mich. (WOOD) Fresh, clean ingredients make for delicious summertime meals. Chef Stuart James Christoff shares a healthy and tasty take on spaghetti.

Spaghetti with Shrimp and Morels

  • 8 oz. cooked spaghetti
  • 8 oz. shrimp
  • 4 large Morel mushrooms
  • 2/3 cup sweet corn kernel
  • 3 cloves garlic, minced
  • 5 cherry tomatoes, halved
  • 5 asparagus spears, cut
  • ½ cup of Pinot Grigio
  • 2 tablespoons of butter
  • ¼ cup of parsley, chopped
  • Juice from ½ a lemon

In a large skillet, start with two tablespoons of cooking oil. Sautee the shrimp, morels, tomatoes, asparagus, and garlic under medium-high heat. Once the shrimp has begun to turn orange, pour in the wine and let reduce by two thirds. Add lemon juice and parsley and finish with the butter. Add the cooked spaghetti and toss. Season with salt and pepper to your taste and enjoy with a dry white wine!

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