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dinner servings (or 6 starter plates)
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Ingredients
- 1 lb Wild Canadian Ocean Wise Shrimp (reserved in ocean water) (available at dressed By an Olive)
- your choice of fresh herbs: Italian flat parsley, tarragon, thyme, oregano tie the herbs into a bouqet garni
- basil as a garnish
- same herbs diced and/or chopped, set side (will be used to refresh/enhance the cooked sauce later)
- 1 large lemon
- 1 to 1 1/2 cups white wine (DBAO suggests Sauvignon Blanc or Pinot Grigio)
- 2 to 5 tbsp butter
- 2 to 3 garlic gloves diced
- 500 g pasta or rice (if you prefer rice, 2-3 cups of cooked rice)
Ingredients
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Instructions
Shrimp Pasta Sauce 1/3
- Prepare a medium-sized saucepan for the shrimp broth and set aside.
- Peel off shells and reserve the ocean water it's frozen in (it's seasoned naturally with sea salt) and set aside into a bowl (do not throw away)! Discard shrimp eggs (if any, or enjoy them). Pat shrimp dry, place on a plate, and put into the fridge.
- Place the shells and the ocean water into the medium-sized saucepan, add the wine, and 1/2 to 1 cup of water. Note: You want the shells just covered. Don't add too much water initially.
- Add the tied herbs, garlic, butter, and squeeze 1/2 of the lemon. Stir until the butter is melted. Bring to a boil and then turn down heat to let it simmer for 40 minutes. Note: This will be the base of your sauce. If needed, add a little more water or wine as the sauce may reduce.
Cooking Pasta 1/2
- Appx. 25-30 minutes after the sauce has simmered, bring a large pot of cold water to a boil and add pasta. Tip: Start your pasta timer when water comes back to a complete boil from when you first put it in.
Shrimp Pasta Sauce 2/3
- While the pasta is cooking, strain and discard the shells from the medium-sized saucepan (remember to only do this after you have let it simmered for 40 minutes).
- Place sauce back into saucepan. Taste first and then season with sea salt if necessary.
- Refresh (aka re-enhance) your sauce by addding the diced herbs, a pat of butter, and squeeze the remaining 1/2 lemon juice. Keep the sauce on a low simmer. You want it hot but do not bring to a boil.
Cooking Pasta 2/2
- Note: Make sure the pasta is cooked and strained before adding the finished sauce to the pasta. DO NOT RINSE THE PASTA! The starch helps the sauce stick to the pasta.
- Bring the pasta water to a boil. Add the pasta and cook until al denete or just before it is al dente. Tip: dressed by an Olive's Merja suggests not to add salt to the water. Warning: DO NOT OVERCOOK THE PASTA!
Shrimp Pasta Sauce 3/3
- Take the cleaned shrimp from the fridge once you have started boiling the pasta.
- Appx. 2-3 minutes before the pasta is finished cooking, add the shrimp to the sauce. This shrimp is delicate and will cook fast so bring it up to a simmer but not to a boil. Cook for 2-3 minutes, turn off the heat, and remove from the burner. Warning: Try not to overcook the shrimp. Tip: dressed by an Olive's Merja will sometimes add baby spinach to the warm sauce after it's been removed from the burner.
- Drain pasta well and toss with the sauce, garnish with fresh basil and drizzle your favourite DBAO olive oil, and enjoy!