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Shrimp Pasta in a White Wine reduction sauce

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Shrimp Pasta in a White Wine reduction sauce

When I need a quick meal, I turn to my pantry and freezer, looking for what can be defrosted quickly.

Shrimp is a sure bet for a quick nights meal. I lay mine out on parchment on top of my granite. The stone pulls the cold out of the shrimp and defrosts it lickity split.

While your shrimp is defrosting, start the water in your stock pot over high heat and get your sauce going:

Chop a couple of large shallots in to a fine dice,

Melt a couple tbsp of butter in a saucepan and add the shallots, cooking until they are translucent. Add a good generous glug of white wine (about a cup). I used a chardonnay. It should be a wine you would drink, since you will be reducing it and icky/off flavors will only get amplified.

Reduce the wine by more than half, until it starts to look more golden in color and all the alcohol has been burned off. If you start with 1 cup, reduce to 1/3ish. I eye-ball it based on the starting level in the pan.

Add 1-1.5 cups of seafood stock, fish stock, lobster or shrimp stock; or in a pinch, chicken stock. Reduce this by half again.

Your water should be boiling by now, generously salt the water and cook the pasta according to package directions. If you are using Gluten Free Pasta, you will drain and rinse the pasta in hot water. You must generously salt the water or your pasta will taste flat. I use the palm of my hand for about 6 quarts of water.

Back to the stock, while it is reducing, prep your veggies. In this dish I used some leftover baby spinach, part of a leftover heirloom tomato, defrosted green peas, and a little finely diced red pepper. I put these in a large serving bowl with some fresh finely chopped parsley.

When the shrimp are defrosted (you can use a colander and running cold water to defrost, but be sure to pat dry), toss with a generous amount of fresh minced (or put through a press) garlic, salt, pepper (I used Szchewuan) and a good squeeze of lemon. Cook in a sauté pan over medium-high heat with a good dollop of olive oil. Don’t waste extra virgin oil, just use regular. They should be done in about 2 mins top. Set aside and keep warm.

When your sauce is done reducing, add a squeeze of lemon, some crushed tarragon, remove from heat and swirl in a couple tablespoons of unsalted COLD butter. Swirl until the sauce looks thick and glossy.

When the pasta is al dente (meaning it has a bit of bite to it, not super soft), then use your tongs and straight from the pot, to add the pasta directly to the sauce. You want some of that starchy pasta water to help thicken the sauce and add flavor. (If you are cooking GF, save a small amount of water, drain, rinse and then add the noodles. Add water if you need to loosen it up in the sauce) The heat of the sauce will continue to cook the pasta. Do not overload the sauce with pasta, you most likely will not use a whole package of pasta, eyeball it. Pour the entire thing over the top of the veggies and toss till the spinach wilts.

Serve with the shrimp on top, a glass of the white wine, and a nice salad on the side.

*See recipe modifications to make with GF noodles.

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