Serves 4/ 35 minutes
Light, lively green garlic and a little cream make this a perfect winter-into-spring pasta dish. The thin noodles soak up the sauce fast, so serve it immediately.
1-1/2 TB butter5 or 6 green garlic stalks, trimmed and cut into 3-in. long slivers to make 1 cup1/2 cup dry white wine
1 cup heavy whipping cream
1/2 cup reduced-sodium chicken broth 1/4 cup grated parmesan cheese
10 oz. angel hair pasta
1 lb. raw peeled, deveined medium shrimp (40 to 50 per lb.)
2 tbsp. sliced fresh chives
1. Melt butter in a 12-in. frying pan over medium heat. Add green garlic and cook, stirring often, until softened and fragrant, 4 to 5 minutes. Add wine, increase heat to medium-high, and cook until it has nearly evaporated,a bout 1 minute. Stir in cream, broth, parmesan, nutmeg. Bring to a simmer, reduce heat to medium-low, and cook until cream is slightly thickened, about 3 minutes.
2. Cook pasta until just tender. Reserve 1 cup cooking water, then drain pasta.
3. Meanwhile add shrimp to cream sauce, increase heat to medium, and cook, stirring occasionally, just until pink, 3 to 4 minutes. Add pasta to frying pan and stir to coat. Stir in reserved pasta water (mixture will be soupy, then thicken as it stands) and toss in chives.
