Drunken Shrimp or Chicken or Crawfish Pasta
- Ready In:
- 1hr 45mins
- Ingredients:
- 15
- Serves:
-
4
ingredients
- 3 tomatoes
- 2 red bell peppers
- vegetable oil
- 1 quart heavy whipping cream
- 2 teaspoons garlic, shopped
- 1 tablespoon butter
- 1 1⁄2 lbs shrimp, peeled
- 1 cup leek, sliced
- 2 cups shiitake mushrooms, julienned
- 1 tablespoon creole seasoning
- 1 (12 ounce) bottle abita amber beer
- 16 ounces angel hair pasta, cooked al dente
- kosher salt, to taste
- 1⁄2 cup romano cheese, freshly grated
- 3 -4 tablespoons fresh parsley, chopped
directions
- Preheat the oven to 400 degrees.
- Core the tomatoes and cut into halves.
- Core the bell peppers and cut into halves lengthwise, discarding the seeds and membranes.
- Rub the skins of the tomatoes and peppers with a small amount of vegetable oil and make a small slit in the skin of each tomato half.
- Arrange cut side down in a baking pan and roast in the oven until the skins blister.
- Squeeze the seeds from the tomatoes and chop coarsely.
- Julienne the bell peppers.
- Bring the cream to a boil in a heavy saucepan.
- Stir in the roasted tomatoes and cook until the mixture is reduced 1/3 and the sauce will coat the spoon.
- Saute the garlic in the butter in a large saute pan until golden brown.
- Add the shrimp, leeks, mushrooms, and Creole seasoning.
- Saute until the shrimp are partially cooked.
- Add the beer and stir to deglaze the pan.
- Cook until the beer has evaporated.
- Add the tomato cream and pasta; mix well and season with kosher salt.
- Spoon onto serving plates and top with the Romano cheese and roasted bell peppers.
- Garnish with parsley.
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RECIPE SUBMITTED BY
Penny Stettinius
United States
Realtor in both Louisiana and Mississippi
Cooking destresses me.