Elswet's Shrimp Pasta in Herb Butter Sauce
- Reviews 1
Ready In: 52 mins
Serves: 6
Ingredients
- 1 teaspoon Hungarian paprika (toasted and set aside)
- 1 lb thick spaghetti (uncooked weight) or 1 lb pasta, of your choice cooked, drained, and set aside (uncooked weight)
- 1 lb medium shrimp, peeled, cooked, and warm (cooked weight)
- 1 garlic clove, finely minced
- 1⁄2 lb butter or 1⁄2 lb margarine
- 2 tablespoons 2% low-fat milk (or higher)
- 1 tablespoon all-purpose white flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon white pepper
- 1⁄4 teaspoon cayenne
- 1 1⁄2 teaspoons minced parsley
- 1 1⁄2 teaspoons minced chives
- 1 1⁄2 teaspoons minced fennel
- 1⁄2 teaspoon ground rosemary
- 1⁄4 cup grated parmesan cheese
Directions
- spread paprika out on a cookie sheet and toast in 400° oven for 7 minutes and set aside for later step[this is done to release the flavor of this rich spice].
- cook pasta according to directions, drain, and set aside for later step.
- peel and boil [or boil and peel, whichever you prefer] medium shrimp just until pink, drain and place on top of pasta.
- cream butter with the flour.
- place in double boiler with the milk, salt, pepper, and cayenne over medium flame/heat, stirring continually for 8 minutes or until smooth.
- when smooth and thoroughly heated, add parsley, chives, garlic, fennel and rosemary.
- blend and cook for additional 4 minutes continuing to stir, pour over pasta and shrimp, mix well but not enough to tear apart the pasta.
- dish into individual bowls [plates, etc], top with parmesan cheese and dust with toasted paprika.
- serve hot.
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