Friday, July 11, 2014

Corkscrew Pasta with Shrimps in Creamy Pesto Sauce

Copyright 2014 LtDan'sKitchen blogs
Shrimps plus pesto equals magic! Really! This is what I have been dreaming of for the last few weeks. I was saving a good batch of shrimps for a friend who loves them but I needed to practice on a recipe that he specifically asked for so that I can do it perfectly this time. However, with the bad weather, good shrimps are hard to find. It was probably my luck when my brother who came for a visit brought with him a bag of fresh shrimps. At that time, I knew it was time to make pesto. It wasn't the recipe I was planning to make but I had a big bunch of organic basil leaves in my fridge so it had to be a pesto dish.

The recipe is a combination of Emeril's take on a pasta dish with shrimps and a creamy pesto sauce. I had to change the recipe a bit as I wanted a much lighter dressing on my pasta. Overall, the longest preparation time is when you cook the pasta. The rest of the dish was quite easy to put together with tremendous results.

Corkscrew Pasta with Shrimps in Creamy Pesto Sauce - Adapted*

Seasoning Mix:
1 tsp salt
1/4 tsp black pepper
1/8 tsp Cayenne pepper
1/4 tsp Spanish paprika
1/8 tsp dried oregano
1/8 tsp dried thyme

2 lbs fresh shrimps, peeled and deveined
1 lb corkscrew pasta
1/2 cup pesto
1 cup heavy cream
1/3 cup Parmesan cheese
1/4 unsalted butter
1/4 cup olive oil
4 garlic cloves, minced
1 small onion, diced
2 tbsp chopped parsley

1. Cook the pasta as per packet instructions. Cook until al dente. Set aside. 
    Save some of the pasta water.

2. Season the shrimps with the seasoning mix and allow to sit for 5 minutes. 

3. In a large pan, melt the butter in the olive oil over medium high heat. Add
    the shrimps and cook until it turns salmon pink. Remove from the pan and 
    set aside. 

4. Saute the onion and season with salt and pepper. Cook until softened. Add
    the garlic and continue to saute until the garlic turns golden brown. 

5. Add the cream and the pesto. Stir quickly and cook until it simmers. Add
    the cooked pasta and stir until the sauce has coated the pasta. Mix in the
    cooked shrimps. If the pasta is a bit dry, loosen with the pasta water. 

6. Turn off the heat and sprinkle in the cheese and the parsley. Serve 

 *Lagasse, E.; Shrimp with Linguini in a Creamy Pesto Sauce.

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