Cooking With What You Have: Pasta with Shrimp, Sardines, Edamame
I made lunch yesterday with whatever I had floating around the kitchen: frozen (fresh) lasagna pasta, frozen cooked shrimp, can of sardines (Matiz from Balducci's - absolutely delicious), frozen edamame, fresh parsley, fresh lemon.
I let the frozen lasagna noodles defrost on the counter and cut them into 1 inch wide strips - a la parpadelle. I defrosted the shrimp in cool water.
In salted boiling water, cook the pasta. In a medium skillet over medium heat, I quickly cooked the sardines in olive oil with sprinkle of hot pepper flakes, then added the shrimp, frozen edamame, added a squeeze of lemon. Remove the cooked pasta from the water into the skillet and blend with the fish. Add chopped fresh parsely and a dash of good olive oil. Serve. Clean, delicious, balanced flavors - a lovely lunch. It would have been better with a nice crisp Italian white wine with some zingy acidity.