Fedelini w/ rock shrimp & stuff.
Picked up very nice rock shrimp (Sicyonia brevirostris) from Goose the Market. Half of them went into this dish.
Arbequina EV olive oil [California Olive Ranch], a thick slice of butter [Sèvre & Belle Charentes Poitou, demi-sel], sliced garlic (do not brown), peeled & deveined rock shrimp; toss & stir on medium heat till the shrimp are less-than-barely cooked (very quick; faster than "regular" shrimp). Remove shrimp, reserve. Add in hot red chilli flakes, bottom parts of local asparagus, stir a minute; add in halved artichoke hearts (drained) [Vigo], stir. Asparagus tops, parsley leaves, rapini flowers then go in plus several good grinds of black pepper and a splash of AgroDolce Bianco Delizia Estense. Stir everything briefly, then wet just-cooked fedelini (lightly salted cooking water) [De Cecco] goes in followed by the reserved shrimp and everything is tossed & stirred around w/ some of the pasta cooking water added in, for a minute or less. Serve.
