Yield: 4 servings
8 ounces capellini pasta
1/2 cup chicken broth
1/4 cup (1/2 stick) plus 3 tablespoons butter, divided
1/4 cup extra-virgin olive oil
1/2 cup thinly sliced carrots
1 rib celery, thinly sliced
2 large cloves garlic, minced
2 large shallots (4 pieces), minced
1 cup thinly sliced fresh shiitake mushrooms
1/2 cup green onions cut into
1/4 cup chopped walnuts
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons kosher salt
Freshly cracked black pepper
1/2 cup seasoned dry bread crumbs
3 tablespoons grated Parmesan cheese
24 (24- to 30-count) shrimp, peeled, deveined and thread-ed onto bamboo skewers
1/2 cup shredded asiago cheese, divided
Bring a large pot of water to a boil. Cook pasta until al dente according to package directions. Drain and keep warm.
Meanwhile, in a large nonstick skillet, combine broth, 1/4 cup butter or margarine, oil, carrots, celery, garlic, shallots, mushrooms, green onions, walnuts, red pepper flakes, salt and black pepper to taste. Cook over high heat until vegetables are tender, about 10 minutes.
While vegetables and pasta cook, melt remaining 3 tablespoons butter. In a shallow dish, stir together bread crumbs and Parmesan.
Dip skewered shrimp into melted butter, then coat well with breadcrumb mixture. Broil about 5 inches from heat, turning once or twice to avoid burning bread crumbs, a total of about 6 to 8 minutes per side. (Shrimp will be firm to the touch when cooked through.)
When vegetables are done, add warm capellini to skillet; toss well. Divide among four plates. Remove shrimp from skewers and arrange around pasta. Top with asiago, using 2 tablespoons on each serving.
Per serving: 750 calories; 46g fat (55 percent calories from fat); 19g saturated fat; 134mg cholesterol; 24g protein; 60g carbohydrate; 6g sugar; 5g fiber; 1,406mg sodium; 235mg calcium; 477mg potassium.