Every month we go to this place called Fiddler's Green, and there's a guy there who let's us entertain him while simultaneously entertaining us. His name is Mike, but he likes to say that all bartenders are named Mike. Actually, he's pretty great and Fiddler's is one of my favorite places in the whole wide world. They make a killer Irish breakfast, and a ridiculous Sunday special. I've never been disappointed by a damn thing there.
One of the last times we were in, Mike and I started talking about food. It was right after N's birthday, and I had leftover short ribs and tomato sauce and I had plans to combine them into something delicious for dinner later that night. (That happened. It was delightful.) I told Mike about the blog, and even promised to make something for him to try and blog about it.
And then, life happened. If you haven't noticed, I've been pretty lax with my postings. So to all seven of my followers, I'm so sorry. HA. No, really. A lot has gone on, and will continue to go on, and that makes it hard to keep up on my posts. I actually have TWO pending after this - so stay tuned for Portuguese Soup and Irish Boxty.
In ANY case, I do a dinner trade-off with my friend Torry. It was his turn, and so he invited us over to dinner, and made us some shrimp and pasta that was not only out-of-this-world, but inspired by a gluten free recipe. I was curious, and so he sent it over to me via the Facebook. I interpreted it the other night for our friend Livia to test, with Mike in mind.
Livia
Mike
Shrimp with Lemon Wine Sauce
over Pasta – interpreted from a #friendsfordinner night at my pal Torry’s house, dedicated to Mike
Ingredients
Pasta – long strand – 1
package
you
can use linguini, cappelini, rotini, fusilli, spaghetti, whatevs. After making this, I'd say, long and thick or short and curled. Rotini, linguini, etc. Something easy to mix.
3 quarts of water
1 lb. deveined and peeled
shrimp
4 – 6 tbsp unsalted butter
1 tbsp AP flour
1 tsp water
½ cup heavy cream
Kosher salt, pepper to taste
1/3 cup parsley, chopped fine,
plus 2 tbsp for garnish
¼ cup shallot, chopped fine
2-5 garlic cloves, minced
1 cup white whine
2 tbsp lemon juice
olive oil
Parmesan cheese, grated
tools: one large pot for the pasta; colanders (2); cutting board; knife; whisk; two sauté pans; spatula or spoon; measuring cup, measuring spoon
OK. Rule of thumb: always get your water started for pasta. This is one thing I can always count on to make me late if I don't get it going immediately. Water is a lot easier to bring BACK to a boil than just to a boil. So, get the water going on the stove. Then cut everything up and get ready to go.
Soak the garlic with 1 teaspoon of water or wine to prevent it from burning.
This goes pretty quick, so be sure to assemble all of the ingredients. That means shrimp are deveined, peeled, garlic is saturated with water or wine, parsley is chopped... IT GOES QUICK!
One pan goes over medium heat, with 3 tbsp of butter. Bring the butter to a melt, and then whisk in the flour. Let it cook for roughly 30 seconds, and then whisk in the cream. Whisk, whisk, whisk until it is smooth. Salt and pepper to taste, remove from heat. Set aside.
Water should be boiling: start the pasta.
Add 1-2 tbsp of butter to the other pan, and melt over medium high heat. Add the shrimp and toss to coat; add shallots, and garlic. Cook until shrimp colors, about 3-6 minutes. Add the roux, and stir the wine and parsley in until smooth. Cook over medium heat for 2-5 minutes until the sauce thickens. Stir in the lemon juice, and add salt and pepper to taste.
Drain pasta & reserve 1/4 cup pasta water; drizzle with 1-2 turns olive oil, toss to coat.
Serve shrimp with lemon wine sauce over or toss with pasta. Add 1 tablespoon of pasta water at a time to thin sauce as desired.
Garnish with remaining parsley, and Parmesan cheese.
Devour.
Things for if i ever make it again: add some red chili pepper flake. use smaller or flatter noodles. salt shrimp right before tossing in melted butter. MORE GARLIC!
Things for if i ever make it again: add some red chili pepper flake. use smaller or flatter noodles. salt shrimp right before tossing in melted butter. MORE GARLIC!
