As I mentioned in my previous post, it was my daughter’s 13th birthday, and she asked me to make her a mussel dish and a shrimp dish for her birthday meal. I made her a shrimp dish that included her other favorite ingredients, corn, mushrooms, garlic, and pasta. It was delicious!
BUTTER SAUTÉED GARLIC SHRIMP WITH ANGEL HAIR PASTA
2 lbs Shrimp (16/20) – shelled & deveined w/ tail still on
8 tablespoons organic Butter
2 tablespoons Extra Virgin Olive Oil
1 large head Garlic – minced
1 lb Crimini or Button Mushrooms
4 ears Sweet Corn
1 cup Vouvray Wine – or any white wine
1 pint Heavy Cream
2 teaspoon Salt
1 teaspoon freshly ground Black Pepper
1 lb Angel Hair Pasta
Big pot of heavily salted boiling water for the pasta.
2 tablespoons Chives – finely chopped
Begin by cleaning the mushrooms, removing the corn from their husks, and peeling the garlic. Finely mince the garlic, slice the mushrooms, and slice the kernels off the ears of corn, and place them to the side.
Make sure the shrimp are completely dry. Sprinkle 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper on the shrimp. Mix well. In a large sauce pan or dutch oven over medium high heat, add the olive oil and 4 tablespoons of butter. Sauté the shrimp in batches for about a minute or two on each side. The shrimp is done, when it turns a beautiful orange pink color. Do not overcrowd the pan, or the shrimp will stew and steam instead. Remove the seared shrimp, and place them on a plate lined with two paper towels.
Turn the heat down to medium, and add the mushrooms and the corn to the pan. Sauté for 3 to 5 minutes, or until the mushrooms have softened through. Add the minced garlic, and allow the mixture to sauté for another few minutes. Add the wine. Allow the wine to reduce by three quarters. Make sure to scrape all the brown bits off the bottom of the pan.
Meanwhile, add the pasta to a large pot full of boiling salted water. Stir the pasta immediately to prevent it from sticking together. Slightly undercook the pasta, since it will finish cooking in the sauce. For best results, follow the package instructions minus two minutes.
Once the wine has reduced, add the heavy cream, the remainder of the salt, and pepper to taste. Turn the heat to medium low, and allow the creamy mushroom and corn mixture to cook for another few minutes to get the flavors to meld together. Turn the heat off, then add the remainder of the butter to the sauce, and allow it to melt completely.
Once the pasta is slightly undercooked, drain it, while reserving a little pasta water, and place it into the sauce. Stir gently. If the sauce is too thick, add a little pasta water to get the desired consistency. Top the pasta with the cooked, and now cooled, shrimp. Stir gently.
You may serve your pasta and shrimp dish in a large serving bowl, on a serving plate as an individual portion, or leave it in the pan. Whichever method you choose, make sure to garnish the beautifully cooked dish with some fresh chives. I hope you love it, as my Amanda loved it. Bon appétit!