Goat Cheese Pasta with Shrimp and Roasted Asparagus

I am roasting my asparagus for this recipe as the Roasted Asparagus blog post shows.

I really didn’t want to peel shrimp, so my choice for frozen shrimp was already-peeled-and-cooked. If you can find this, it’s certainly easiest! Otherwise just sauté your shrimp in some olive oil pan spray until done, and toss in the pasta at the appropriate time.

I am tailing my shrimp - just personal preference there, I prefer to have shrimp ready to eat in pastas, rather than picking them out to eat all sauce-y.

Shrimp and roasted asparagus ready to toss with the pasta and goat cheese sauce—

The sauce is super-easy. Cut your log of goat cheese into a four cup measure; add four tablespoons butter. Add in a cup of the pasta water, when you drain your pasta. Whisk until smooth!

Splurge on a fancy goat cheese if you can. This I'm using is a 'Smackin' Garlic' goat cheese from a farm up near Asheville, NC. The little logs of goat cheese work great, and there are lots of fancy flavors in those in just my regular grocery stores around here. The herbed ones also are marvelous in this sauce!

Then you just toss it all together! Shrimp, pasta, asparagus, and sauce: portion it out, and you’ve got dinner!

GOAT CHEESE PASTA WITH SHRIMP AND ROASTED ASPARAGUS

1 lb Tinkanyada brown rice spiral pasta
1 lb Roasted Asparagus, in bite sized pieces
12 oz large shrimp, peeled and cooked
4 oz goat cheese
4 T butter

Roast asparagus and prepare shrimp while pasta water is heating. Cut goat cheese and butter into a four-cup measure or small bowl.

Cook pasta according to package directions. Drain, RESERVING ONE CUP OF PASTA WATER.

Add reserved pasta water to goat cheese and butter. Whisk until smooth.

Toss asparagus, shrimp, pasta, and goat cheese sauce well.

Servings: 8
Calories per serving: 350