A hearty shrimp pasta dish is the perfect summertime meal to share over a glass of white wine! Sauce to me is the most creative aspect of preparing a dish. Infusing the shells of the shrimp into the cream sauce enhances flavor. To toss the shrimp shells means tossing the flavor! Simple white cream sauce can turn any pasta into a restaurant quality meal! It’s all about flavor and technique!
- 2 egg yokes
- 2 cups Half & Half, light cream or milk
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 lb spinach fettuccini pasta
- 1 lb large shrimp (shell on)
- 1 garlic clove minced
- 1 teaspoon of sea salt
- ¾ cup asiago shredded
- Dash of ground nutmeg
- Fresh basil
- Fresh tomato optional
Scramble 2 egg yokes in sauce pan with 2 cups of half & half or milk. Thaw raw frozen shrimp, wash and shuck off the main shell leaving the tails on. Add main shrimp shell casing to sauce. Begin heating on very low heat stirring frequently. Never let the liquid reach a boiling point. Remove from heat and strain out shells and return smooth sauce liquid to pan.
Add ground nutmeg, sea salt, 1 minced clove of garlic and a couple more tablespoons of cream. Maintain a very low simmer for 7-8 minutes. Turn off heat and stir in ¾ cups of shredded asiago cheese, stir well using a whisk and adding 2 tablespoons to finish sauce.
Prepare pasta of choice, drain and toss with 2 tablespoons of olive oil. Add pasta to serving platter and generously pour over the asiago cream sauce. Top with cooked shrimp and garnish with fresh basil. Serve plated with freshly chopped tomatoes, basil and shredded asiago.