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Categories:Viewed: 21 - Published at: 7 years ago
Ingredients
- 1 lb shrimp, 71-90 count cooked, peeled, deveined cocktail shrimp with tail on (or similar sized uncooked shrimp, but you must have some part of the tail to make a proper sauce)
- 4 garlic cloves, minced
- 1 shallot, minced (or 1/4 of a small yellow onion, minced)
- 1 tablespoon olive oil
- 2 tablespoons capers, divided (1 T T)
- 4 ounces white wine, divided (4 oz for the shrimp, 8 oz for the chef, Chardonnay or Pinot Grigio are best)
- 8 ounces heavy cream
- 2 tablespoons parsley, minced
- 4 tablespoons parmesan cheese, grated
- salt and pepper, to taste
- 1 lb penne or 1 lb rotini pasta, cooked and drained
Method
- Make sure you have one fine wire strainer/seive on hand in addition to the collander needed to drain the pasta.
- Prepare the shrimp by removing and retaining the tails - you will use them to make a quick shrimp stock for flavoring the sauce.
- Set the edible portion of the shrimp aside in a bowl.
- Heat a heavy-bottomed saucepan over medium-high heat.
- When the pan is hot add the olive oil, swirl to coat the bottom of the pan, and add the minced garlic and shallot or onion.
- Stir for about 1 minute, ensuring that the garlic doesn't brown, then add the shrimp tails, the portion of wine you're not enjoying, and 1 tablespoon of the capers.
- Bring to a boil then lower the temperature and simmer for 5 minutes.
- Add the cream to the sauce, heat to a simmer, and cook for an additional 5 minutes.
- Adjust salt and pepper seasoning of the sauce.
- In a large bowl or pot, toss the cooked shrimp with the pasta.
- Sprinkle with the parsley, the remaining tablespoon of capers, and the parmesan.
- Using the fine-wire strainer to prevent unwanted crunchiness, drizzle the sauce over the pasta, pressing the shrimp shells with the back of a spoon to extract every molecule of goodness.
- Toss the pasta, shrimp, and sauce together to coat the pasta.
- Enjoy hot.
