This was an Encore meal all the way... and quite a good one, I must say.
I had some fresh pasta dough that needed to be rolled and used ASAP... I also had some shucked, peeled, and blanched favas that were in the same boat...
And I had a few cooked shrimp. Plus, of course, my usual day-old baguette waiting to become bread crumbs!
So, I sautéed a bit of garlic in EVOO, added some white wine, reduced the liquid to almost nothing, then a healthy splash of cream and some chicken stock. In went the favas... This simmered for a few minutes until they were... perfect.
I turned off the heat and added the shrimp... just to warm through. This sauce was combined with the cooked pasta, which I'd rolled very thin and cut into wide ribbons. I topped the dish with toasted breadcrumbs.
Feel free to defy the Food Police and add some Parmesan, if you wish. But it's pretty tasty on its own.
