There’s simply one thing regarding shrimp dish that causes oohs and aahs to interrupt out round the table. Maybe it’s the mix of tender shrimp bathed during a buttery wine sauce, or even it’s the means everything gets swirled in conjunction with a hearty dash of pepper and contemporary torn parsley.
For the knowing cook, this is often one amongst the quickest dishes you'll build on a night — particularly once everything (from the supermolecule to the pasta) comes along in one pot. Therefore invite your friends over tonight and tell them you’re cookery up one thing fancy.
This shrimp dish comes along quickly and every one in one pot. The food is poached within the pot and drained, then it waits with patience whereas the shrimp is medium within the same pot before the food is tossed back in and everything is combined.
It’s a dish that tastes sort of a meal you would possibly pay an excessive amount of for at a pleasant edifice. I feel we've the butter and large splash of wine to convey for that; along they create an expensive sauce that infuses flavor into the shrimp and coats equally of the hard food. This is often a twirling-your-fork, lick-your-bowl-clean type of affair.
INGREDIENTS :
- 1 pound dry spaghettini or thin spaghetti
- 1 1/2 pounds peeled and deveined uncooked medium shrimp
- 1/2 cup dry white wine
- 6 cloves garlic, minced
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons olive oil
- 1/4 teaspoon red pepper flakes
- 3 tablespoons cold, unsalted butter, cut into small cubes
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- Juice from 1/2 a medium lemon
INSTRUCTIONS :
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 7 to 9 minutes, or according to package instructions. Reserve 1/2 cup of the cooking water, drain the pasta, and set it aside.
- Pat the shrimp dry and season both sides with salt and pepper. In the same large pot, heat the oil over medium-high heat until shimmering. Add the shrimp and cook for 1 minute. Flip the shrimp and add the wine, garlic, and red pepper flakes. Cook until the shrimp are just opaque and the wine has reduced by half, about 2 minutes.
- Remove the pot from the heat, add the butter cubes, and stir until melted. Add the pasta, parsley, and lemon juice. Toss, adding some of the reserved pasta water, tablespoon by tablespoon, to loosen the pasta and form a sauce that evenly coats the pasta. You might not use all the pasta water. Serve immediately, as it does not keep well.
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