Creamy Shrimp Pasta Recipe
Creamy Shrimp Pasta with a hard cider sauce that's herbaceous too. Dig in!
Ingredients
- 12 ounces Spinach Tagliatelle or pasta of your choice
- 1 tablespoon Unsalted Butter
- 1 tablespoon Olive Oil
- 2 cloves Garlic peeled
- 1 Shallot thinly sliced (large)
- pinch of Crushed Red Pepper
- 1 1/2 tablespoons All-Purpose Flour
- 1 1/4 cups Hard Cider such as Mike's Hard Smashed Cider or Woodchuck
- 1 1/2 cups Heavy Cream
- 1 1/2 teaspoons Fresh Thyme
- 1/2 teaspoon Sea Salt
- 1/4 teaspoon White Pepper
- 1 pound Jumbo Raw Shrimp peeled and deveined
- 1 1/2 teaspoons Dried Tarragon fresh and chopped
- 1 1/2 teaspoons Fresh Parsley chopped
- 1 teaspoon Lemon Juice freshly squeezed
Instructions
- Bring a pot of salted water to a boil. Add pasta and cook until just al dente, ~5 minutes (or according to package directions). Drain and set aside.
- While the water comes to a boil and the pasta cooks, get on with the sauce and shrimp.
- Add the butter, olive oil, and garlic cloves to a large, deep-sided skillet over medium heat. Once the fats are hot and the garlic is golden brown, carefully fish out the garlic cloves and discard (just used to add a hint of garlic flavor). Add sliced shallots and the crushed red chiles, cook until just soft, 2-3 minutes. Sprinkle the flour over everything and stir; cook for another minute.
- Pour in the hard cider and allow it to bubble for 30 seconds. Carefully pour in the heavy cream, and add the salt, white pepper, and thyme; cook until thick 2-3 minutes, stirring from time to time. Add the shrimp and cook until they just turn pink, another 2-3 minutes. Remove from heat and stir in the tarragon, parsley, and lemon juice. Taste and adjust seasonings as needed.
- Transfer the still warm pasta into the pan and toss to combine. Serve immediately.