Shrimp Pasta with Arugula Lemon Salad
(2 reviews)
Prep time:
Cook time:
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Maurine Cuisine cooks home prepared meals for families, using local and seasonal ingredients. I also offer home delivery in the Montreal area.
Ingredients
10 Fresh shrimp in shell
Fresh pasta or dried pasta, pick a long one like fettuccini or bavettine, enough for 2 portions
Sea salt as needed
Dry chilies to taste
1 Lemon
½ Shallot chopped finely
1 Garlic clove minced
1/4 cup White wine
¼ cup 35% cooking cream
3 tbsp Chopped fresh dill
1/3 cup Finely shredded parmesan cheese
Instructions
- Clean the shrimp and save all the shells
- Cook pasta in a pot of boiling salted water (preferably sea salt) until “al dente”, save 1/2 cup of the water it was cooked in, toss pasta with olive oil, salt and pepper to taste
- While pasta’s cooking, in a medium-high heat pan, fry the shrimp and shells in a little olive oil, with S&P and dry chilies to taste, once the shrimp are just cooked thoroughly, add a splash of lemon juice. Remove shrimp and shells from pan, adjust heat to medium
- Add the shallot and garlic, cook and deglaze pan with white wine
- Once the wine reduces by half, add the pasta water, cream, dill, lemon zest and the rest of the lemon juice and half the cheese.
- Add the pasta and let cook all together, when all is thick and nicely hot, add the shrimp back in.
- To serve top with the rest of the parmesan cheese and accompany with Arugula Lemon Salad.
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