Marigold Pasta with Shrimp

Elegant and easy!  Marigold flower petals enhance a skillet of pasta with shrimp and exotic spices.


8 ounces ditalini (or other small pasta)

2 tablespoons olive oil + 2 tablespoons butter

1 large onion, chopped

1 teaspoon tumeric

1 teaspoon ground cumin

1 teaspoon salt

1 1/2 cups white wine

1 1/2 pounds medium, raw shrimp - peeled and halved

3 tablespoons washed and coarsely chopped marigold flower petals

Splash of cream

For garnish:  Tomato slices and more chopped marigolds

      The Recipe

Put pasta on to boil.  Meanwhile, heat oil and butter in a large skillet and saute onion until golden.  Add tumeric, cumin and salt.  Pour wine over and add shrimp, sauteeing just a few minutes until shrimp is cooked.  Drain pasta and add to skillet, along with marigold petals and cream.  Toss well and plate, garnishing with tomato slices and more marigolds.  Serves 3 - 4.



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Copyright © by Robin Benzle. All Rights Reserved