Seafood Essentials: Spicy Shrimp & Pasta

Andy Anderson !

By
@ThePretentiousWichitaChef

This is a simple dish to prepare. As a matter of fact, you can have it on the table in 20 minutes. But don’t let the speed of this recipe fool you, because it’s packed with wonderful flavors.

Include a plate with some fresh garden greens, with a splash of balsamic, some freshly baked crusty Italian or French bread, and you have a hearty meal that everyone will enjoy.

So, you ready… Let’s get into the kitchen.


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Serves:

4- 6

Prep:

10 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

PLAN/PURCHASE

fresh pasta, cooked al dente
1/2 c
chicken stock, not broth
1 1/2 tsp
flour, all purpose variety
2 Tbsp
olive oil
1 lb
peeled/deveined shrimp (21/25 count)
3 clove
garlic, finely sliced
1 c
cherry tomatoes, sliced in half
3 Tbsp
sweet butter, cold, unsalted, and cut into cubes
1/2 tsp
paprika, sweet or hot, your choice
1 pinch
cayenne pepper
1 Tbsp
fresh lemon juice
black pepper, freshly ground, to taste
salt, kosher variety, to taste

Directions Step-By-Step

1
PREP/PREPARE
2
Gather your ingredients.
3
Chef’s Tip: For this dish to come together, you need all your ingredients prepped and ready to go; including the pasta.
4
Whisk together the chicken stock with the flour, and reserve.
5
Add the oil to a sauté pan over medium-high heat.
6
When the oil begins to shimmer, add the shrimp.
7
Sauté the shrimp for about 90 seconds
8
Chef’s Tip: When you cook the shrimp they need to be cool, but not cold… and definitely not frozen..
9
Add the garlic and tomatoes to the pan.
10
Stir into the shrimp, and sauté for an additional 30 seconds.
11
Add the reserved chicken stock/flour mixture to the pan.
12
Bring to the boil, and cook for an additional minute.
13
Chef’s Note: The broth should begin to thicken.
14
Reduce heat to low and begin adding the cubes of butter.
15
Chef’s Note: Add one cube at a time, allow it to incorporate into the sauce, and then add another. Repeat until all the butter has been added to the sauce.
16
Add the lemon juice, paprika, cayenne, and then season with salt and pepper, to taste.
17
Chef’s Note: The cayenne and the black pepper are variables in this dish. When Old Man Winter is howling, and the skies are grey with the promise of snow, I’ll add a bit more heat to warm my houseguests up.
However, when the warm winds of Spring begin to blow, I’ll lower, or even eliminate the heat, and serve as a light Spring/Summer dish.
Good chefs understand that spices can be very seasonal.
18
Chef’s Tip: If you are not using freshly made chicken stock, then watch the salt. Most commercial chicken stocks have a lot of sodium in them.
19
Chef’s Tip: This is one shrimp/pasta recipe where I don’t recommend finishing the dish with a sprinkling of Parmesan cheese. In my opinion it upsets the delicate pairing of the sauce with the shrimp. You can add it if you want, but try one bite without it… just one.
20
Chef’s Note: If you have never made fresh pasta, you should give it a try.
21
PLATE/PRESENT
22
Serve immediately over a warm bed of fresh pasta.
Include a small side salad and some nice freshly baked bread, and you have a great meal. Enjoy.
23
Keep the faith, and keep cooking.
24
RECOMMENDED ADDITIONS
25
Homemade Pasta - ala Andy
Master Recipe: Egg Noodle Dough
26
Chicken Stock - ala Andy
Hearty Chicken Stock ala CIA
27
Italian Bread - ala Zelda
Italian Bread for the Bread Machine
28
Gluten Free French Bread - ala Bonnie
GLUTEN-FREE FRENCH BREAD -- BONNIE'S

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Italian