Shrimp Pasta
Directions
- 1Take the shrimp booties off the fresh shrimp and devein them.
- 2Take the shrimp booties off the fresh shrimp and devein them.
- 3Take the shrimp booties off the fresh shrimp and devein them.
- 4Toss the shrimp booties with aromatics like garlic, shallots, and parsley in a pan.
- 5Toss the shrimp booties with aromatics like garlic, shallots, and parsley in a pan.
- 6Toss the shrimp booties with aromatics like garlic, shallots, and parsley in a pan.
- 7Cover the shrimp booties and aromatics with water and simmer for about an hour to make a shrimp stock.
- 8Cover the shrimp booties and aromatics with water and simmer for about an hour to make a shrimp stock.
- 9Cover the shrimp booties and aromatics with water and simmer for about an hour to make a shrimp stock.
- 10Cut the tomatoes in half.
- 11Cut the tomatoes in half.
- 12Cut the tomatoes in half.
- 13Slice the shallots lengthwise, then cut them across to get double the amount.
- 14Slice the shallots lengthwise, then cut them across to get double the amount.
- 15Slice the shallots lengthwise, then cut them across to get double the amount.
- 16Mince the garlic coarsely.
- 17Mince the garlic coarsely.
- 18Mince the garlic coarsely.
- 19Zest a lemon.
- 20Zest a lemon.
- 21Zest a lemon.
- 22Add chili flakes to the minced garlic and lemon zest.
- 23Add chili flakes to the minced garlic and lemon zest.
- 24Add chili flakes to the minced garlic and lemon zest.
- 25Devein the fresh shrimp, remove the tails, and cut them in half to make them bite-sized.
- 26Devein the fresh shrimp, remove the tails, and cut them in half to make them bite-sized.
- 27Devein the fresh shrimp, remove the tails, and cut them in half to make them bite-sized.
- 28Strain the shrimp stock through a fine mesh sieve into a bowl.
- 29Strain the shrimp stock through a fine mesh sieve into a bowl.
- 30Strain the shrimp stock through a fine mesh sieve into a bowl.
- 31Press out all the extra flavor and liquid from the shrimp booties and aromatics in the sieve.
- 32Press out all the extra flavor and liquid from the shrimp booties and aromatics in the sieve.
- 33Press out all the extra flavor and liquid from the shrimp booties and aromatics in the sieve.
- 34Boil some linguini or spaghetti until it is about 80% cooked.
- 35Boil some linguini or spaghetti until it is about 80% cooked.
- 36Boil some linguini or spaghetti until it is about 80% cooked.
- 37Heat up a pan (preferably a Le Creuset) with garlic olive oil on low to moderate heat.
- 38Heat up a pan (preferably a Le Creuset) with garlic olive oil on low to moderate heat.
- 39Heat up a pan (preferably a Le Creuset) with garlic olive oil on low to moderate heat.
- 40Add the sliced shallots and halved tomatoes to the pan and sweat them until soft.
- 41Add the sliced shallots and halved tomatoes to the pan and sweat them until soft.
- 42Add the sliced shallots and halved tomatoes to the pan and sweat them until soft.
- 43Add salt to the sweating shallots and tomatoes to help draw out moisture.
- 44Add salt to the sweating shallots and tomatoes to help draw out moisture.
- 45Add salt to the sweating shallots and tomatoes to help draw out moisture.
- 46Add the minced garlic, lemon zest, and chili flakes to the pan.
- 47Add the minced garlic, lemon zest, and chili flakes to the pan.
- 48Add the minced garlic, lemon zest, and chili flakes to the pan.
- 49Add the prepared shrimp to the pan and cook for just a minute until they start to change color.
- 50Add the prepared shrimp to the pan and cook for just a minute until they start to change color.
- 51Add the prepared shrimp to the pan and cook for just a minute until they start to change color.
- 52Deglaze the pan with white wine.
- 53Deglaze the pan with white wine.
- 54Deglaze the pan with white wine.
- 55Once the alcohol smell from the wine dissipates, add the shrimp stock to the pan.
- 56Once the alcohol smell from the wine dissipates, add the shrimp stock to the pan.
- 57Once the alcohol smell from the wine dissipates, add the shrimp stock to the pan.
- 58Add the 80% cooked pasta directly from its pot into the sauce in the pan, along with some of the starchy pasta water to thicken the sauce.
- 59Add the 80% cooked pasta directly from its pot into the sauce in the pan, along with some of the starchy pasta water to thicken the sauce.
- 60Add the 80% cooked pasta directly from its pot into the sauce in the pan, along with some of the starchy pasta water to thicken the sauce.
- 61Toss the pasta with the sauce, shrimp, and aromatics.
- 62Toss the pasta with the sauce, shrimp, and aromatics.
- 63Toss the pasta with the sauce, shrimp, and aromatics.
- 64Add fresh parsley for color and flavor.
- 65Add fresh parsley for color and flavor.
- 66Add fresh parsley for color and flavor.
- 67Add the remaining shrimp stock gradually, if needed, to achieve the desired consistency of the sauce.
- 68Add the remaining shrimp stock gradually, if needed, to achieve the desired consistency of the sauce.
- 69Add the remaining shrimp stock gradually, if needed, to achieve the desired consistency of the sauce.
- 70Cook everything down until the sauce is glossy.
- 71Cook everything down until the sauce is glossy.
- 72Cook everything down until the sauce is glossy.
- 73Add a final squeeze of lemon juice with the heat off.
- 74Add a final squeeze of lemon juice with the heat off.
- 75Add a final squeeze of lemon juice with the heat off.
- 76Plate a generous portion of linguini.
- 77Plate a generous portion of linguini.
- 78Plate a generous portion of linguini.
- 79Add shrimp and sauce on top of the pasta.
- 80Add shrimp and sauce on top of the pasta.
- 81Add shrimp and sauce on top of the pasta.
Ingredients
- shrimp booties (shells and tails from shrimp)
- shrimp booties (shells and tails from shrimp)
- shrimp booties (shells and tails from shrimp)
- garlic
- garlic
- garlic
- shallots
- shallots
- shallots
- 2 sprigs parsley
- 2 sprigs parsley
- 2 sprigs parsley
- water
- water
- water
- tomatoes
- tomatoes
- tomatoes
- lemon
- lemon
- lemon
- chili flakes
- chili flakes
- chili flakes
- fresh shrimp
- fresh shrimp
- fresh shrimp
- linguini
- linguini
- linguini
- spaghetti
- spaghetti
- spaghetti
- organic extra virgin garlic olive oil
- organic extra virgin garlic olive oil
- organic extra virgin garlic olive oil
- Portuguese Flor de Sal
- Portuguese Flor de Sal
- Portuguese Flor de Sal
- white wine
- white wine
- white wine
Equipment
panwooden spoonknifecutting boardbowlfine mesh sievetongslemon squeezer
Tips
- Keep the pan on low to moderate heat when sweating aromatics in a Le Creuset pan, as they get hot very quickly.
- Add salt to help draw moisture out of the vegetables.
- Add burnable aromatics like garlic, lemon zest, and chili flakes after other aromatics are soft.
- Cook shrimp for only a minute or until they just start to turn colors to avoid overcooking.
- Add pasta water directly from the boiling pasta to the sauce to thicken it naturally with starch.
- Add broth gradually to prevent the pasta from drying out.
- Squeeze lemon juice with the heat off for a fresh finish.