Shrimp Pasta w/ Tomato Chili Cream Sauce 鮮蝦蕃茄辣忌廉天使麵
8:57:00 PM
This pasta does not only look appealing with its pinkish color; but it will also arouse your appetite with its acidity from tomatoes, freshness from shrimps, sweetness from onions and richness from the heavy cream. The shrimp stock is a critical element to bring up the umami and the soul of the sauce. I mean you can skip it or substitute it with chicken broth and still make a pretty decent pasta, but it definitely would not be as good as this one. (SO I WONT SKIP IT IF I WERE U lol). Pairing it up with angel hair or other similar long & skinny pasta is the best choice. Our sauce here is pretty light and creamy so thin pasta would do a better job in holding and coating the sauces when compare to pasta in other shapes. This dish taste best when it's serve right after it's cooked, so you may want to make your soups or appetizers first if you have any and leave this for the last.
Yields: 2 servings
Shrimp Stock-
Ingredients:
1 tbp olive oil
2 cloves garlic
1 spring fresh thyme
12 Shrimp shells from your raw shrimps
1/2 dry white wine
4 cups of water
Directions:
1. Take a saucepan and drizzle in olive oil, add in garlic and sautée until aromatic
2. Add in shrimp shells and stir fry them until all the moisture had evaporated
3. Then add in white wine to deglaze and put in thyme.
4. Add in water and bring it to a boil then turn it to medium low heat.
5. Let it simmer for an hour or until only 2 cups of stock is back.
6. Strain the stock and discard the shells and herbs.
Sauce & Pasta
Ingredients:
1lb Fresh Tomatoes
500g angel hair pasta
4 oz onion
3 cloves garlic
12 headless large peeled raw shrimps
2 tbp extra virgin olive oil
1.5 tbp butter
1.5 tbp flour
1/4 lemon
1tbp salt
1tsp pepper
1/2 cup parmesan
1/2 tsp original tabasco
1/2 tsp Dried Rosemary
1/2 tsp Dried Oregano
1/2 tsp Dired Thyme
1/2 tsp Dired Parsley
2 cups shirmp stock
4 tbp heavy cream
Directions:
- Dry your shrimps w/ paper towels and then marinate them w/ salt and pepper.
- Take a pan and add in 1 tbp olive oil and butter, add in all the shrimps once the oil is heated
- Sear the shrimps until both sides are curled and pink in color.
- Remove them from the pan and let the remaining oil stay in the pan.
- Add in flour to mix with the remaining fat and make a roux, remove it from pan
- In the same pan, add in 1 tbp olive oil and sautée the garlic and onions until aromatic
- Add in tomatoes, tabasco and all the dried herbs
- Add in 2 cups shrimp stock and bring it to a boil
- Turn to medium heat and and let it simmer for 15 min with lids, stir occasionally
- Bring 4 quarts of water to boil in a large pot and add in salt and a drizzle of olive oil.
- Add in angel hair and cook for 4 min or until al dente.
- Add in cooked shrimps and parmesan to the sauce until cheese melts
- Then add in cream & the roux, stir and cook it for the last 2 mins
- Add pasta into your sauce and let every string to coat the sauce.
- Plate it !
鮮蝦蕃茄辣忌廉天使麵
二人份
蝦上湯
材料：
1tbp初榨橄欖油
2片蒜頭
1束 新鮮百里香
12隻 蝦殼
1/2杯 白酒
4杯 水
做法：
- 小鍋內加入少量橄欖油 然後加入蒜頭微炒至有香味
- 加入蝦殼拌炒直至水份全部蒸發
- 然後加入白酒deglaze
- 加入水 水滾後調至中小火
- 待它慢煮一小時或直至只剩下兩杯湯汁
- 把蝦殼和香草隔走
醬汁和意粉
材料：
1lb 新鮮蕃茄
500g 天使麵
4oz 洋蔥
3片蒜
12隻 已去殻的蝦
2tbp 初榨橄欖油
1.5 tbp 牛油
1.5tbp 麵粉
1/4 檸檬
1tbp黑
1tsp 椒鹽
1/2 杯parmesan cheese
1/2 tsp原味Tabasco
1/2 tsp 乾迷迭香
1/2 tsp 乾百里香
1/2 tsp 乾香芹葉
2杯 蝦上湯
4杯 忌廉
做法：
- 把蝦身用廚房紙抹干然後用黑椒和鹽腌好
- 平底鑊下一湯匙橄欖和牛油 油熱後 把所有蝦下鍋
- 把蝦身兩面都煎至粉紅色
- 關火起鍋 把油留鑊裏
- 利用餘溫把麵粉加進油裏拌勻煮成麵糊 然後起鍋
- 在同一個鑊裡 加入一湯匙橄欖油 把蒜頭和洋蔥微炒至有香味
- 加入番茄 Tabasco 和所有乾香草
- 加入兩杯蝦上湯 然後煮至滾
- 調至中火 讓它燉煮15分鐘 偶爾攪拌
- 拿一大煲煲水然後加入鹽和欖油
- 水滾後加入天使麵煮四分鐘
- 把已煮熟的蝦parmesan加入醬汁裏直至芝士溶掉
- 再加入忌廉麵糊 慢慢攪拌最後兩分鐘
- 把意粉加入醬汁裏 讓每一條意粉都沾上醬汁
- 上碟!
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