CREAMY SAKE PASTA WITH SHRIMP (for the shrimp pasta obsessed)

  

    Jason, of Just Cook NYC, a friend in my head food blogger, is obsessed with shrimp pasta. Chances are at least once a week there is another variation on this versatile dish and each post is easy, delicious, photographed mouth wateringly and inspiring. A few days ago he posted Ellie's Spicy Shrimpy Pasta. That night like a loyal blog follower, I defrosted some shrimp and made my own shrimp pasta. 

    Once you start making shrimp pasta it really becomes a go-to dish because its so easily made with ingredients you most likely have on hand. Every time its a little different based on what I have in the kitchen. Lately you might have noticed that I have been using sake in my recipes. Its not because I have any particular affinity for sake, its probably the opposite. I am always rooting around in the fridge looking for some wine, but I really don't drink white, which would be the wine of choice for shrimp pasta, and red wine usually doesn't make it to the following day. Also, I would feel uncomfortable leaving an open bottle of wine in my fridge for as long as the open bottle of sake has been in there, over 6 month at least. Blame it on the ah-ah-uh-ah... okay I am annoying myself. The sake imparts a distinct not-to-sweet flavor, more present than white wine, and stands up well to the cream and garlic. This would be a great sauce for mussels. Maybe with a little curry and dill, too. So here's the easiest recipe for Creamy Sake Shrimpy Pasta. 

CREAMY SAKE PASTA WITH SHRIMP

2 TBSP butter

2-3 cloves of garlic chopped

dash of peperoncino

1 TBSP tomato paste

2 TBSP water

1/4 C. sake

1/2 C. heavy cream

8-10 shrimp, cleaned, peel, deveined and seasoned with salt and pepper.

salt and pepper

1/2 lb. angel hair, spaghetti or fettucini

fresh parsley

     Start boiling your water for the pasta. Sautee the garlic and peperoncino in butter. Add the tomato paste and a little water to make a thick sauce. Add the sake and reduce a few minutes. Add the cream and reduce on low. Season with salt and pepper. When the cream bubbles, add the shrimp. Don't move the shrimp around. Let it rest and absorb all the of creamy goodness. (Check your pasta water, if its boiling start cooking the pasta.) When the shrimp turns pink on the bottom, flip each shrimp just once, or you will have rubbery shrimp. When you think the shrimp is almost done, turn off the flame and take the shrimp off the heat. DO NOT OVERCOOK THE SHRIMP! You can add a little more butter if you want to maximize your chance of a heart attack. By this point your pasta should be al dente. Drain and plate the pasta then add the creamy sauce, a few shrimp and garnish with parsley. 

FRESH GINGER PINEAPPLE SHRIMP WITH JASMINE RICE

I have been craving shrimp and I found these delicious frozen Blue Shrimp at Trader Joe's. Erik inspired me to this dish after he made a similar one with vegetable protein. I can't mess with that stuff but it sounded like it would go great with shrimp and I am very satisfied with the results. What really brings this dish together is the fresh grated ginger and lemon zest and the fresh basil garnish.

FRESH GINGER PINEAPPLE SHRIMP

10-12 Shrimp, peeled and de-veined

1/4 pineapple cut into chunks (can is okay, too)

dash of hot chili flakes

1/4 onion chopped

1/2 green pepper chopped

2 garlic cloves chopped

2 tsp fresh grated ginger

2 tsp fresh grated lemon zest

fresh basil (or cilantro would be great, too)

fresh scallions

teriyaki or soy sauce

salt and pepper

For shrimp marinade:

curry powder

cayenne pepper

cumin powder

turmeric

paprika

olive oil

salt and pepper

Marinate your shrimp in a little olive oil and the spices (curry, cumin, turmeric, cayenne & paprika - just a dash of each) and some salt and pepper. If you don't have one or a few don't worry about it. Salt and pepper is good enough. There will be plenty of other fresh flavors going on. 

While the shrimp is marinating, sautee a dash of chili flakes, onions, peppers, garlic and fresh ginger in olive oil. Season with salt and pepper. After a few minutes add the pineapple, then the shrimp, then some soy sauce or teriyaki sauce (optional). Add the scallions and the lemon zest. Don't overcook the shrimp. Once they turn pink on each side they are done. Tear some fresh basil over the top and serve with rice.