Pat
almost never asks us to cook a special dish for her so when she requested SpicyCreamy Shrimp Pasta from Lea Ann’s Cooking On The Ranch blog, we said you bet,
especially since it’s from Lea Ann and it’s shrimp and it's pasta. Be sure to check her site for the original
recipe and some great shots of her dish.
This
request presented another surprise – Pat reads blogs – I need to asked her if
she ever reads mine. I reproduced the
recipe here as I changed it just a little for our diverse palates.
Spicy Creamy Shrimp Pasta – Slightly adapted
from Cooking On The Ranch
Ingredients:
1
pound Spaghetti
¼ cup
extra virgin olive oil divided
¼ cup
hot water from cooked pasta
½ small
onion diced
3
cloves garlic minced
1
teaspoon paprika
¼ teaspoon
cayenne pepper (down from 1 tsp)
1
teaspoon dried thyme
1
teaspoon salt
1
pound shrimp peeled and deveined – see note
½ cup
dry white wine, room temperature
2 cups
heavy cream room temperature
1
tablespoon fresh lemon juice
1/8 cup
fresh parsley leaves chopped (I didn’t have any)
½ cup
Parmesan cheese grated
Note:
Since I was using really big Royal Red Shrimp, I removed the tails and halved all but three of them lengthwise to have them spread throughout the pasta more. They cooked up into a nice spiral shape.
Instructions: I changed the cooking order
1. In a
large sauté pan, heat 1/8 cup olive oil over medium heat. Add the onions
and cook, stirring, until soft, about 5 minutes.
2. Add the garlic, paprika,
cayenne, thyme, and salt. Cook, stirring for 1 minute.
3. Add the
white wine and cook over high heat until nearly all evaporated. Reduce heat to
medium low, add the cream, cooking and stirring occasionally until slightly
reduced. Remove from heat, stir in lemon juice, cover and keep warm.
4. When the sauce is about done, cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the 1/8 cup olive oil and reserved cooking liquid. Cover to keep warm.
4. When the sauce is about done, cook the pasta in a large pot of boiling salted water until al dente, about 8 minutes. Drain, reserving 1/4 cup of the cooking liquid. Return to the pot and toss with the 1/8 cup olive oil and reserved cooking liquid. Cover to keep warm.
5. In
the meantime, toss the shrimp with some additional paprika. Heat 1/8 cup oil in a pan
and cook for 1 - 2 minutes per side. Set aside, cover and keep warm.
6. Add
the cooked pasta to the cream mixture and toss to coat. Cook until the pasta is
warmed through, about 1 minute. Remove from the heat and add the Parmesan
Cheese.
7. Stir in the halved shrimp into the pasta mixture, reserving the whole ones to
garnish.
8. Serve with more grated Parmesan, small pieces of parsley and red pepper flakes on the side so everyone could get the heat they wanted.
8. Serve with more grated Parmesan, small pieces of parsley and red pepper flakes on the side so everyone could get the heat they wanted.
First
of all, I could have gone up to ½ tsp of cayenne and been just right for the low heat eaters but
it worked well to let everyone get the heat level they wanted. While the dish used three pans, it was still easy to put together and I tried to time everything such that it was all done about the same time so nothing really cooled much. I believe I will use 16-20 count shrimp for the dish next time and leave them whole.
Now for the verdict – Pat said it was really
good (high praise from her); Cindy said it was sooo good; Bev said it was
delicious, got seconds, and said we should eat it on a regular basis; and I
thought it was outstanding and agree with Bev’s “on a regular basis”
comment. She even commented again that it
was delicious while I was typing this later that evening, so Chef Lea Ann, we are sending you a big thanks for a great supper.
Photos
can be enlarged by clicking on them and the blue words are links.
Have
a great day and thanks for stopping by Almost Heaven South.
Larry
3/24/18
Meal Date
That sounds like a wonderful tasty meal , nothing quite like shrimp and pasta, gotta love it, similar to my Garlic shrimp pasta we had last night.
ReplyDeleteI say bring the heat! Love this recipe and bet it is delicious :)
ReplyDeleteI am soooooo glad to hear this worked well. And that it was a hit. I've had a few people try to make it that have said the cream mixture curdles - but then again, they're also admit they're trying to lighten it up by using half and half. And if not very careful, that is the cause. 1 teaspoon of cayenne does sound like a lot of heat. I really need to make this again, and with more photos. It's one of THE most popular recipes on my site and I need to improve the post. I'll let you know about that cayenne. :)
ReplyDeleteHeat ....what heat.......HRB
ReplyDeleteLarry, Winner, winner...nice shrimp dinner! Looks great. Its a can't miss combo that's for sure. Of course, starting with those 'special' shrimp just added to the positives for this pasta treat. Take Care, Big Daddy Dave
ReplyDeleteYay. Isn't it so great when everyone LOVES a recipe? It looks delicious and like a definite keeper!
ReplyDelete