A fast and flavourful dish!
Like many families, mine adores eating pasta and I am always coming up with new recipes to delight them. Seafood and pasta go really well together and the combination in this simple but delicious dish proves the point. I used large shrimp (31-40 count per pound) but you can use jumbo if you prefer. If you make the shrimp stock ahead of time, you can have this meal on the table in less than 15 minutes. If you can’t find shell-on shrimp, you could use vegetable or chicken broth in place of the homemade shrimp stock; I would add a teaspoon of fish sauce to it to boost the flavour a little. Serve this with a crisp green salad and a loaf of crusty bread for a hearty, satisfying meal.
- 1 pound (454g) large unpeeled raw shrimp (thawed if frozen)
- 1 lemon
- 3 tablespoons (60 g) butter, divided
- 1 tablespoon (14 g) tomato paste
- 1/2 cup (125 mL) dry white wine, divided
- kosher salt
- 1 pound (454g) mafaldine pasta (or tagliatelle or linguine)
- 1 shallot, minced
- 1/2 teaspoon (1.2 g) dried chili pepper flakes
- 1 cup (224 g) crumbled chèvre
- Freshly ground black pepper
- Peel the shrimp but do not discard shells. Slice each shrimp in half lengthwise; place in a bowl, cover and refrigerate until needed.
- Cut the lemon in half (right through the round middle). Set aside one half; cut the other one lengthwise then slice into very thin half-moon shaped slices, removing any seeds. Set aside.
- Make the shrimp stock by melting 1 tablespoon (20 g) of the butter in a medium-sized (2 L / 2 quart) sauté pan placed over medium heat. Add the shrimp shells and tomato paste and cook, stirring, until shells are pink and opaque, about 2 minutes. Pour in 1/4 cup (60 mL) of the wine and cook, stirring, until reduced, about 1 minute. Add 4 cups (1 L) water, bring to a boil, then reduce heat and simmer, uncovered, for 30 minutes. Strain shrimp stock through a sieve into a bowl; discard solids. Refrigerate if not using immediately.
- Meanwhile, bring a large pot of water to a boil; add salt. Add pasta and lemon slices to the pot. Cook pasta, stirring occasionally, until not quite al dente (about 2 minutes less than packaged directions).
- While pasta cooks, melt remaining 2 tablespoons (40 mL) butter in a large sauté pan placed over medium heat. Add shallot and red pepper flakes. Cook, stirring, until shallot is translucent, about 1 minute. Season shrimp with salt; add to pan in a single layer. Cook until light pink on one side, about 1 minute. Turn; cook 1 minute more.
- Pour remaining 1/4 cup wine over the shrimp and cook, stirring, until reduced. Pour in shrimp stock and simmer until slightly reduced and thickened, about 2 minutes. Whisk in chèvre until combined.
- When pasta is cooked, scoop out 1/3 cup (90 mL) of the starchy pasta cooking water then drain the noodles. Add drained pasta (along with the cooked lemon slices) to the shrimp mixture along with the reserved pasta cooking water. Stir to coat pasta with sauce. Remove from heat; squeeze remaining lemon over top. Serve immediately, sprinkled with freshly ground black pepper.
Serves 4 – 6.