Pasta with Wild Canadian Shrimp is dressed by an Olive
Servings
4dinner servings (or 6 starter plates)
Servings
4dinner servings (or 6 starter plates)
Ingredients
Instructions
Shrimp Pasta Sauce 1/3
  1. Prepare a medium-sized saucepan for the shrimp broth and set aside.
  2. 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.
  3. 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.
  4. 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
  1. 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
  1. 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).
  2. Place sauce back into saucepan. Taste first and then season with sea salt if necessary.
  3. 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
  1. 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.
  2. 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
  1. Take the cleaned shrimp from the fridge once you have started boiling the pasta.
  2. 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.
  3. Drain pasta well and toss with the sauce, garnish with fresh basil and drizzle your favourite DBAO olive oil, and enjoy!