Recipe

Pasta With Shrimp And Ginger Cream Recipe

	Rottman / All my dishes 8 months, 3 weeks ago A bit of a different twist on shrimp for a change. Prep:30m Cook:20m Servings:4	Rottman
	shrimp easy

Does this look good? Yeah! / Nope

Fans

juels

crabhappyc

brianna

jenniferby

Ingredients

1 4-inch knob fresh ginger, peeled and cut into very thin matchsticks

1 cup dry white wine or dry vermouth

Olive oil

1 lb large shrimp, shelled and butterflied

coarse salt and freshly ground white pepper

2 tb unsalted butter

1/4 cup minced shallots

1/4 cup champagne vinegar

2 cups heavy cream

3/4 lb thin spaghetti

1/2 lb snow peas, tipped, strings pulled, and cut on an angle into thin julienne

1/2 lb plum tomatoes, seeded and chopped

Directions

Soak the ginger in the wine for about 15 minutes.

Put a large pot of salted water on to boil for the pasta.

Heat a large skillet over high heat. When the skillet's hot, pour in a slick of olive oil. Add the shrimp, season with salt and white pepper, and add the buter. Saute the shrimp until pink and cooked through, about 3 minutes. Transfer to a bowl and cover to keep warm.

Put the skillet back on the heat and add the ginger and wine, the shallots, and champgne vinegar. Brint to a boil and boil to reduce the liquid to about 3 tablespoons. Pour in the cream, season with salt and pepper, and bring to a boil. Reduce the heat so the cream simmers actively and cook until the cream has reduced by one third. Add the shrimp and any juices from the bowl.

Meanwhile, cook the pasta. When it is al dente, add the snow peas to the boiling pasta and then drain.

To serve, make a mound of pasta in the center of four dinner plates. Spoon some of the sauce on the pasta and the rest around it. Arrange the shrimp in a circle around the pasta. Garnish with the tomatoes and serve immediately.

Serves 4

from: Fish without a Doubt, by Rick Moonen and Roy Finamore

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