The Recipe: Shrimp and Butter Sauce for Pasta2 shallots finely diced
2 cloves of minced garlic
2 tbsp butter plus 2 tbsp plus 4 tbsp
1 tbsp paprika
1/2 tsp cayenne
20 peeled and deviened shrimp (I had thawed frozen shrimp under running water but fresh are great)
1 tsp sea salt
2 diced tomatoes
1/2 cup freshly chopped parsley
You will want to plan carefully when making this sauce as the shrimp can be easily over cooked and fresh pasta can clump up if it sits too long in a strainer. Heat a large pan to medium heat. You should add the fresh pasta to the pan to finish cooking once drained, so make sure you will have a pan that is large enough. Once heated add the first 2 tbsp of butter, the shallots and garlic. Cook stirring frequently until the shallots are completely cooked down. Add the sea salt, paprika and cayenne and continue cooking for another minute. Add the shrimp, another 2 tbsp of butter and stir until they are coated. If you are making fresh pasta, the water should be boiling by now and the pasta should be ready to go in. You may have to adjust your cooking time for the shrimp depending on the size. For large shrimp cook for 2 minutes on the first side and flip for another two minutes on the other side. Add the last 4 tbsp of butter and diced tomatoes just prior to the pasta, ensuring the butter has melted. Drain the pasta and add to the pan, gently mixing it in. Plate directly on dinner plates or in a large bowl in the middle of the table. Once plated add fresh parsley and enjoy.
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