Buttery Shrimp and Radish Pasta

It’s finally summer in Seattle! Well, what I mean is, our summer has been hidden and finally the weather is getting a little warmer (The temperature is getting up to 60-70F with the sun hanging out during the day). I got my first box of produce from Full Circle Farm. You can change out the box contents in advance so you get what you want. But I think it is fun to open a box and be surprised, so I can try out different fruits and vegetables. This time my surprise was RADISHES! I have tried radishes before and I never really liked them. I think it is because I had it raw and it tasted like mud.... I think I over exaggerated.

The next thing I did was to search for a recipe for a food that I don't usually cook with. I chose a Martha Stewart recipe, but I adjusted it a bit to add more herbs to increase the flavor of this dish.


Ingredients
3/4 pound pasta, cooked
1/4 cup (1/2 stick) unsalted butter
2 garlic cloves, thinly sliced
1 large bunch radishes, thinly sliced, greens rinsed well and roughly chopped
1 pound frozen large shrimp (peeled and deveined), thawed
1 teaspoon Italian seasoning
1 teaspoon dry parsley

Directions
1) In a large skillet, melt 1 tablespoon butter over medium-high. Add garlic and cook, stirring occasionally, until radishes are crisp-tender, 3 minutes. Add radish greens and cook until wilted. Season with salt and pepper, then add to pasta and stir to combine.

2) In skillet, melt 1 tablespoon butter. Add shrimp, season with herbs, salt and pepper, and cook, stirring occasionally, until opaque throughout, 4 minutes. Add shrimp to pasta and toss, adding enough pasta water to create a light sauce that coats pasta.