3Chef’s Tip: For this dish to come together, you need all your ingredients prepped and ready to go; including the pasta.
4Whisk together the chicken stock with the flour, and reserve.
5Add the oil to a sauté pan over medium-high heat.
6When the oil begins to shimmer, add the shrimp.
7Sauté the shrimp for about 90 seconds
8Chef’s Tip: When you cook the shrimp they need to be cool, but not cold… and definitely not frozen..
9Add the garlic and tomatoes to the pan.
10Stir into the shrimp, and sauté for an additional 30 seconds.
11Add the reserved chicken stock/flour mixture to the pan.
12Bring to the boil, and cook for an additional minute.
13Chef’s Note: The broth should begin to thicken.
14Reduce heat to low and begin adding the cubes of butter.
15Chef’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.
16Add the lemon juice, paprika, cayenne, and then season with salt and pepper, to taste.
17Chef’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.
18Chef’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.
19Chef’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.
20Chef’s Note: If you have never made fresh pasta, you should give it a try.
22Serve 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.