Spicy Creole Shrimp with Pasta
- 1 1/2 pounds shrimp, shells reserved
- 2 cups of chicken stock or water
- 2 teaspoons Old Bay spice
- 1 teaspoon thyme or mixed Italian herbs
- Few pinches of cayenne or red pepper flakes, depending on taste
- Several cranks black pepper
- 1 1/2 tablespoons olive oil
- 2 to 3 tablespoons butter
- 1/2 cup onion, finely chopped
- 3 cloves garlic, chopped
- 1 small fresh red or jalapeno chili, minced (optional)
- 2 tablespoons Worcestershire sauce
- 1/4 cup tablespoons of lemon juice
- 1/4 cup white wine
- 1/3 cup chopped parsley
- 8 oz. of fettuccine or linguine pasta
Adapted from cookfearless.com
1. Take half the shrimp shells and combine with the stock and let simmer at least 10 minutes or until you finish the recipe.
2. Strain and set aside. Boil the pasta according to package directions in highly salted water. Drain without rinsing, and set aside.
3. Combine the Old Bay, thyme, cayenne, a few cranks of black pepper and shrimp in a bowl, then toss to coat.
4. Heat the oil in a heavy large skillet over high heat until a sprinkle of water dances on the surface. Add the shrimp and cook until just pink, about two minutes. Remove with a slotted spoon or tongs to a bowl.
5. Lower the heat to medium and add the butter. Once it melts, add onion and garlic and sauté until softened, about three minutes.
6. Add the Worcestershire sauce, lemon juice, the stock and white wine and reduce briefly, about five minutes.
7. Taste, adding salt if needed. Add shrimp and sauté for about a minute.
8. Transfer shrimp and sauce to large bowl filled with prepared pasta, toss with parsley.