Monday, May 9, 2011
Shrimp Scampi (My refrigerator broke III)
When the old one went down one of the things that I had to use was the half a bag of shell on shrimp. I have been beating myself up for not buying them deveined to begin with. So I left the bag of them in the back of the freezer until it turned into a refrigerator when I was cleaning that out I just couldn't bring myself to throw shrimp away like I did the Tater Tots or freezer burned pita bread. These guys ended up being Shrimp Scampi with Garlic Basil Linguini.
2 cups Semolina Flour
2 Large Eggs
2 TBS Olive Oil
1 Package of fresh Basil
3 Cloves of garlic
2 TBS water
Mince Garlic and fresh Basil together, add a little Kosher salt and smash into a paste. Put Semolina Flour into a mixing bowl, add eggs and olive oil then add the garlic, basil paste and mix together. This mixture will most likely be kind of dry so add your water to this to get the consistency that you want. I don't think there is a better way to tell if it is OK than "psychic feel" When it is all mixed together kneed for about 5 minutes on a lightly flowered surface then tightly wrap in plastic wrap and put into the refrigerator for about an hour.
When you are ready put it through the pasta press, pressing to be a little bit thinner each time through until it is where you want it then cut into fettuccine sized noodles and hang until you are ready.
1/2 pound raw shrimp (more or less) cleaned
4 TBS butter
3 cloves garlic, minced
1/2 cup white wine
1/2 tsp red pepper flakes
1 TBS chopped fresh parsley
Peel and devein a whole mess of shrimp, this was a little bit less than a half pound, or you could just buy them deveined then you don't have to mess with this annoying process. Melt butter in a skillet then add garlic and saute until tender. Add shrimp and cook until almost done (just starting to turn pink) then add wine, red pepper and fresh parsley and cook until done just a minute or two more, salt and pepper to taste. Pull shrimp out with a slotted spoon and set aside, covered so it stays warm keep the juices for the pasta.
For the pasta bring a quart of water to a boil then add fresh pasta and a little salt. Boil until tender, about 5 minutes. I have to admit that I am having some trouble getting fresh pasta cooked just right, it seems that there is only about 1.2 seconds between half cooked and mush. I am getting closeer though, but not ready to take the fresh pasta on the road yet. When it is done (or as close as you can get it) drain then add to the juices and butter from the shrimp and saute over high heat for a few minutes. Dump the pasta onto your serving plates then add the shrimp to serve.