Serves 2 - 3
Shell on shrimp ( I used 20 large)
Garlic powder
Onion powder
Lemon pepper (recommend Lawry’s)
1 chicken bullion cube (break it up into smaller pieces)
Two springs fresh thyme or a ¼ tsp dried
3 large cloves of garlic
3 tablespoons olive oil
¼ cup diced onion
Dash red pepper flakes
Splash of white wine
1/2 lb thin spaghetti
Parsley
Place the frozen shrimp in a bowl and fill with cold water.
Peel the shrimp when they are completely thawed and put the shells into a small pot. Add water to just cover the shells. Smash one clove of garlic and add it to the pot along with the chicken bullion cube pieces.
Bring to a boil and turn it down to a simmer and cook for about 20 minutes or until the broth reduces by half. See the difference in the two pictures below.
Meanwhile put the shrimp in a bowl and drizzle with one tablespoon of the olive oil (use a mild tasting oil as virgin has too strong of a taste for this dish). Sprinkle the shrimp generously with the garlic powder, onion powder, and lemon pepper. Put it in the fridge and let marinate for at least 30 minutes. Start heating a large pot of water to cook the pasta.
When the shell broth is ready, strain it into a bowl pressing on gently down on the shells & set it aside.
Remove the shrimp from the fridge about 10 minutes before you are ready to sauté and sprinkle with a bit of salt.
Place the remaining olive oil in a large skillet and turn on to medium heat. Immediately add the onions and sprinkle them with a little salt.
Cook them for about 5 minutes or until soft but not browned. Then crush 2 cloves of garlic and add to the pan along with a dash of red pepper flakes. Continue stirring a couple of minutes so the garlic does not brown. Start to cook the pasta at this time, remember to salt the water very generously.
Add the shrimp all at once to the pan and cook for a minute or two until the underside is pink and they have curled slightly.
Flip them and then add ½ cup of the broth & a splash of white wine. Turn heat to low & cook the shrimp for another 2 - 3 minutes.
Drain the pasta after 7 minutes and add it directly to the shrimp pan. Turn the pan to low and cook for 2 minutes.
Remove the pan from the heat and cover for about 5 minutes so the pasta absorbs the extra sauce. If it is too dry then add some more of the remaining shrimp stock. Sprinkle with a little chopped parsley and serve !!
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