Ahhhhh shrimp!! I love it so much but we have not had it a lot the last 19 years since our last son had a shrimp allergy, but now he is in South Korea for two years serving a mission for The Church of Jesus Christ of Latter-day Saints. Bring on the shrimp…….. yeah baby!
The inspiration from this recipe was Food Network, but like we were told at the Harmon’s Cooking School…….a recipe is just a guide :). I love to cook with this in mind. Here’s the scoop.
1 C. Flour
1/2 C. Napoli 000 Flour
1/2 t. salt
1 T. Olive Oil
Optional ingredients: 3 c. fresh spinach blanched & pureed
2 T. Tomato (in a tube)
1 Fresh beet, roasted and pureed
Place flour and salt in a mound on the table. Place in olive oil and slightly beaten eggs in the middle of the mound. Place the colorings in the middle if you have them. Gradually work the flour into the wet ingredients until a stiff but moist dough is formed. Knead until smooth. Let rest. Roll in machine or by hand for specific recipes. Let dry one hour on pasta rack or hangers. Cook in BOILING water until pasta raises to surface. Taste test to be sure it is cooked to your liking.
I got this recipe from a Harmon’s cooking school class that I went to in the Fall. If you haven’t gone to one of those yet, you should! What a treat!! In this batch of pasta, I actually used semolina flour for the all purpose flour and I didn’t like the texture, so the next time, I will stick to the original recipe.
These shrimp are the farm raised shrimp from Costco. Farm raised is the best kind of shrimp to get from the grocery store. Shell shrimp and devein. Sprinkle kosher salt and some red pepper flakes on them or I used cayenne pepper to give them a little kick. Cook on medium high heat in olive oil for about 5 min or until they are nice and pink. Remove from heat and put on a plate.
Saute 1 small or 1/2 large onion in olive oil until golden brown.
Add 1 C. dry white wine and let the alcohol burn off for a couple of minutes on medium high then add 1 can of diced tomatoes. Let simmer about 10 min or until thickens.Add basil and parsley– about 1 T. of each. These herbs are some my sister raised in her garden and dried for me. They are so delicious. Fresh herbs are the best if you have them, but these are next best if you’re in a pinch :).
Cook dried noodles until they rise to the surface. I actually should have rolled out these noodles thinner. They are a little too think, but we loved them anyway. Live and learn :). Taste to make sure they are done to your liking.The tomato sauce is looking real nice in this pic :). At this point add salt to taste and also a bit of sugar to reduce the acidity. I added about 1 tea. Salt and 2 tea. Sugar. It is better to add less than more, so be conservative and add to your taste. Everyone is different.
Add the cooked shrimp.
I like to add a bit of cream to my tomato sauce–a scant 1/4 c. YUMSprinkle a little parm cheese on it and serve it with a veggie and you are golden! Enjoy :).