Spanish-Style Toasted Pasta with Shrimp

27 Mar

CVR_SFS_spanish_style_toasted_pasta_shrimp_CLR-8_articleI recently started playing D&D. It just happens so that one of my group’s DM is an amazing cook. She made this for us once for lunch, and I’ve been trying to find this recipe ever since. When I failed, I gave in and asked her about it. The original recipe is from Cooks Illustrated and it is below, however, I am pretty sure I will make plenty of adjustments to simplify it. I will try to post them here once I do.

Ingredients

3tbsp + 2 tbsp extra virgin olive oil

3 garlic cloves

1.5 lb extra-large shrimp (cleaned), shells reserved

1 cup low-sodium chicken broth

1 bay leaf

8 oz spaghettini or thin spaghetti (my DM used angel hair), broken into 1-2 inch lengths

1 onion, chopped (fine)

1 (14.5 oz) can diced tomatoes, drained and chopped fine

1 tsp paprika

1 tsp smoked paprika

1/2 tsp anchovy paste

1/2 cup dry white wine

1 tbsp chopped fresh parsley

lemon wedges (optional)

1 recipe of Aioli (optional) – included below

Directions

1. Combine 1 tbsp  oil, 1 tspn garlic, 1/4 tsp salt, 1/8 tsp pepper in medium bowl. Add shrimp, toss to coat, and refrigerate until ready to use.

2. Place reserved shrimp shells, water, chicken broth, and bay leaf in medium bowl. Cover and microwave until liquid is hot and shells have turned pink, about 6 minutes. Set aside.

3. Toss pasta and 2 tsps oil in broiler safe 12-inch skillet until pasta i s evenly coated. Toast it over medium-high heat, stirring frequently, until browned and nutty in aroma (should be color of peanut butter), 6 to 10 minutes. Transfer to bowl. Wipe out spaghettini with a paper towel.

4. Heat remaining 2 tbsps oil in the skillet over medium-high heat until simmering. Add onion and 1/4 tsp salt; cook, stirring frequently, until onion is softened and beginning to brown around the edges, 4 to 6 minutes. Add tomatoes and cook, stirring occasionally, until mixture is thick, dry, and slightly darkened in color, 4 to 6 minutes. Reduce heat to medium and add remaining garlic, paprika, smoked paprika, and anchovy paste. Cook until fragrant, about 1.5 minutes. Add pasta and stir to combine. Adjust over rack 5 to 6 inches from broiler element and heat broiler.

5. Pour broth through fine-mesh strainer into skillet. Add wine, 1/4 tsp salt, and 1/2 tsp pepper and stir well. Bring to simmer. Cook uncovered, stirring occasionally, until liquid is slightly thickened and pasta is just tender, 8 to 10 minutes. Scatter shrimp over pasta and stir shrimp into pasta to partially submerge. Transfer skillet to oven and broil until shrimp are opaque and surface of pasta is dry with crisped, browned spots, 5 to 7 minutes. Remove from oven and let stand, uncovered, for 5 minutes. Sprinkle with parsley and serve immediately, passing lemon wedges and, if using, Aioli separately.

Aioli

1 garlic clove, finely grated

2 large egg yolks

4 tsp lemon juice

1/4 tsp salt

1/8 tsp sugar

ground white pepper

3/4 cup olive oil

In a large bowl, combine garlic, egg yolk, lemon juice, salt, sugar, and pepper to taste until combined. Whisking constantly, very slowly drizzle oil into egg mixture until thick & creamy. Season with salt and pepper to taste.

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