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
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.