Shrimp Pasta
Directions
- 1Take the shrimp booties off the fresh shrimp and devein them.
- 2Toss the shrimp booties with aromatics like garlic, shallots, and parsley in a pan.
- 3Cover the shrimp booties and aromatics with water and simmer for about an hour to make a shrimp stock.
- 4Cut the tomatoes in half.
- 5Slice the shallots lengthwise, then cut them across to get double the amount.
- 6Mince the garlic coarsely.
- 7Zest a lemon.
- 8Add chili flakes to the minced garlic and lemon zest.
- 9Devein the fresh shrimp, remove the tails, and cut them in half to make them bite-sized.
- 10Strain the shrimp stock through a fine mesh sieve into a bowl.
- 11Press out all the extra flavor and liquid from the shrimp booties and aromatics in the sieve.
- 12Boil some linguini or spaghetti until it is about 80% cooked.
- 13Heat up a pan (preferably a Le Creuset) with garlic olive oil on low to moderate heat.
- 14Add the sliced shallots and halved tomatoes to the pan and sweat them until soft.
- 15Add salt to the sweating shallots and tomatoes to help draw out moisture.
- 16Add the minced garlic, lemon zest, and chili flakes to the pan.
- 17Add the prepared shrimp to the pan and cook for just a minute until they start to change color.
- 18Deglaze the pan with white wine.
- 19Once the alcohol smell from the wine dissipates, add the shrimp stock to the pan.
- 20Add 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.
- 21Toss the pasta with the sauce, shrimp, and aromatics.
- 22Add fresh parsley for color and flavor.
- 23Add the remaining shrimp stock gradually, if needed, to achieve the desired consistency of the sauce.
- 24Cook everything down until the sauce is glossy.
- 25Add a final squeeze of lemon juice with the heat off.
- 26Plate a generous portion of linguini.
- 27Add shrimp and sauce on top of the pasta.
Ingredients
- shrimp booties (shells and tails from shrimp)
- garlic
- shallots
- 2 sprigs parsley
- water
- tomatoes
- lemon
- chili flakes
- fresh shrimp
- linguini
- spaghetti
- organic extra virgin garlic olive oil
- Portuguese Flor de Sal
- 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.
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