We went out and picked the last of the garlic scapes today, along with a batch of daylily blossoms. I didn’t have any leftover chicken, but I did have frozen shrimp. Pasta night!

Daylily blossoms may be best simply sautéed in a bit of butter, but they added a lovely floral note to this dish. The scapes are gently garlicky with a slight crunch. Cavatapi pasta allowed all that great flavor to soak into the pasta. Michael declared it quite delightful.

This is the full fledged flower. We used the unopened buds in this dish. So here is the recipe:

1 pound raw shrimp, shelled and cut into bite sized pieces

About 10-15 garlic scapes, cut into 1/4” pieces

A cup and a half (or so) fresh daylily buds

2 cups dry pasta such as Cavatapi

1 generous teaspoon red chile flakes

3 tablespoons butter

3 tablespoons good olive oil

3/4 cup finely (and freshly) grated Parmesan

Freshly ground black pepper

Start water to boil. Add some salt to the pasta water. Prep all vegetables and shrimp. Melt butter over medium heat and add olive oil. When you add pasta to water (to cook to al dente), start sautéing the scapes in the butter/oil. When scapes turn bright green, add shrimp pieces and red pepper flakes. Cook, stirring, until shrimp just turn pink. Add the daylily blossoms and stir. The pasta should be done. Save some of the pasta water, drain pasta and add to pan. Stir to coat pasta with oil/shrimp/scapes. If too dry, add some pasta water. Sprinkle on Parmesan and several grinds of black pepper. Stir one more time and serve.