Connections! One of the best things about being in the "media" is the ability to make connections. Like say a couple weeks ago when Chef Char was taping the now world famous rhubarb episode, as we finished taping, in walks the next guy to have some time reserved in Kitchen 242. Kenneth McCallum was next up to work on his amazing home made pastas.
As we're finishing and eating the amazing rhubarb crisp, we figured we'd bribe Ken with some of the deliciousness, it was his kitchen time after all, and as we talked and ate a light went off in my head. (I know, I'm amazed too). "Hey, what if we have Ken here on the next episode and we'll cook something with his pasta?!?" Enter Fresco Mercato Pasta.
Fresco Mercato is an artisan locally made pasta. Gourmet in every sense of the word with flavors like tomato basil, lemon pepper, and garlic Parmesan. They are all produced without preservatives and hand made right here in Muskegon. Years of work have gone into the perfection of the ingredients and I promise you...they are delicious. You can find them at the Muskegon Farmers Market and a few more places Ken will mention. Char shares the camera time and together they whip up a lemon pepper shrimp dish that was absolutely to die for. All yours for the viewing right here on The Muskegon Channel.
Allow me to share a thought? Earlier in the article here, I said a little something about connections. THIS is what media is supposed to be doing in a town like Muskegon. I take my ability to get the word out. Char takes her ability to cook, together we find Ken and we give his business a little boost in a place that ANYONE can use to go get going for themselves. We're making the best out of what we have to work with and guess what? It's working!! :) This is greatness unfolding and pride growing! #ThisIsMuskegon.
Here's the recipe for the dish from the awesome Chef Char!
Shrimp Lemon Pepper Pasta
1 package lemon pepper pasta from Fresco Mercado
½ onion, small dice
1 pound asparagus, cut into 1 inch pieces
1 ½ pounds raw shrimp (peeled and deveined)
3 Tablespoons butter
Juice of 1 lemon
3 cloves garlic, minced
1 cup white wine (Brower’s Harbor Pinot Grigio was used in the recipe in the video)
2 Tablespoons fresh parsley, minced
2 Tablespoons fresh basil, minced
3/4 cup grated Parmesan cheese
Salt and pepper to taste
(plus parsley, basil and Parmesan for garnish, if desired)
Add pasta to a boiling pan of salted water, cover and allow to cook for seven minutes. Remove pasta from boiling water and allow to drain slightly.
In a separate pan, cook the onion in butter until the onion pieces are translucent and just starting to turn brown. In another pan, boil the asparagus for about 5 minutes and drain. In a large skillet, saute the shrimp in butter. Once the shrimp is completely cooked, add the wine, lemon juice and minced garlic to the pan of shrimp and stir. Add the cooked pasta, cooked asparagus and cooked onion to the pan while stirring. Add the herbs, Parmesan cheese and any desired salt and pepper just before serving.