Why it works: Mixture of techniques. Italian- sauce pasta building technique, with Cajun blackening of proteins and flavor profile. Yes, there is lemon to represent the sicilians.
Yield: 3-4 portions
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Equipment:
Boil Pot for pasta
Large Skillet for building pasta
Mixing bowl for shrimp
Ingredients:
peeled and deveined large gulf shrimp
Seasoning
Blackening or Cajun
1/2 package spighetti
1 + 1/4 sticks butter
1/4 cup garlic
1 lemon
1/4 cup dry white wine.
Instructions:
Boil salted pasta water, add salt, and pasta.
In a large skillet, heat 1 tablespoon oil on high heat until smoking
Pat shrimp dry, and add heavy coating of seasoning.
Add to hot oil, and hard sear. Flip giving each side 1 to 2 minutes.
Remove from pan, and hold in a side bowl.
Add 1 stick butter and garlic to skillet. Melt butter and sauté garlic until golden brown.
Add al dente pasta, sauté, and deglaze with white wine.
Add ladle of pasta water and lemon juice and reduce to creamy consistancy
Remove from heat, and shrimp back, and mount 1/4 stick butter into pasta with lemon zest.
Plate, and garnish with fine parsley.
Plating Instructions
Tasting Journal
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