I had the itch to make fresh pasta again. I feel that if you don't practice, you'll never improve, so I am going to try to make pasta at least twice a month. I also had some shrimp in the freezer, so I went to searchin' the interwebs for a recipe. I knew I wanted a lightish sauce vs an "American" Alfredo and I came across Emeril's recipe. Turns out it's pretty darn good and the fresh pasta brought it to another level.
I pretty much followed his recipe, but I didn't use fresh shrimp and I did use fresh pasta.
Shrimp and Pasta with Garlic, Lemon and Green Onions
1 pound of shrimp, peeled and deveined (or frozen and thawed)
1/2 teaspoons paprika
1/2 teaspoons salt
1/2 teaspoons garlic powder
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
2 teaspoons olive oil
2 tablespoons unsalted butter, plus 2 tablespoons
1 tablespoon minced garlic
1/2 cup dry white wine
1/4 cup fresh lemon juice
1 teaspoon lemon zest
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 pound fresh cooked linguini (200g of flour & 2 eggs along with 1 teaspoon of olive oil)
1/4 cup chopped green onion, tops only
2 teaspoons chopped fresh parsley leaves
I started by defrosting my shrimp in some running water. After rinsing them in a colander, I put them in a small bowl.
Ok, since I saw it in the picture and I thought it'd look really nice in the finished dish, I left the tails on the shrimp. I'm glad I did for the picture, but in all practical reality, next time I'd take the tails off the shrimp at this point. It's really annoying to pick them off while eating. Just my opinion.
Add the spices for the shrimp.
Toss to combine. I put this back in the fridge while I did everything else. It probably "marinated" for 45 minutes. Can't say that it made a huge difference, but I imagine it couldn't hurt to leave it in there for a while.
When you're about 30-40 minutes out, start your pot of water to boil (salted with 2 tablespoons) and prepare your surface for the pasta.
Since I've made pasta before, I'll just refer you to the post here. I did make a crucial change in that I added about a full teaspoon of olive oil I was amazed with the texture of the noodles. I think that I can attribute it to the FULL 10 minutes of kneading and rolling it as thin as I possibly could, and possibly the oil, but I've used a bit in the past. Who knows, maybe I'm simply getting better at it.
Anyway, while I was waiting the 20 minutes rest time for the pasta dough, I prepped the ingredients for the sauce.
When the pasta is done resting, roll it out and cut it into a linguini shape.
Start the dish by getting a pan over medium/high heat and add 2 tablespoons of butter and 2 teaspoons of olive oil. Get it melted and get your shrimp ready.
Toss in the shrimp and cook for about 2 minutes, undisturbed.
Give it a good stir then cook 2 more minutes.
Throw in the pasta. Mine took about 5 minutes to cook.
Toss in the garlic and cook for 30-60 seconds.
Toss in the wine, lemon juice, zest and 2 more tablespoons of butter. Let this cook until the pasta is done. Maybe 3-4 minutes.
Toss in the pasta along with the onions.
I took the pasta directly from the water with a pasta scoop, a few scoops at a time.
Give everything a good stir and raise the heat to high. Add about 1/2 cup of the pasta water and give everything a stir for about another minute, kill the heat and finish with the parsley. The pasta water helps thicken the sauce.
I served it with a simple salad and it was a delicious meal.