Key West Shrimp Pasta by Caplinger's
This recipe from Caplinger's Fresh Catch can be made at home! Great Day TV reporter Steve Sweitzer made this dish with help from a friend. Here's the recipe:
18 Medium Shrimp (6 per person) 3/4 Cup Onion diced or shallots 1 1/2 Garlic clove, diced 1 1/2 Tbs Fresh squeezed lemon juice 1 1/2 tsp Lemon zest 3/8 lb mushrooms, sliced 3/8 Cup frozen peas 3 Tbs Parsley 6 Tbs Parmesan, shaved or coarsely grated 9 Cherry tomatoes, diced 6 Tbs Butter 3/4 box spaghetti or fettuccine Salt, Pepper and Thyme to taste 3/8 Cup white wine 1 1/2 Cup of the pasta water **Shrimp Broth** 4 1/2 Cups water Shrimp tails and shells if available
1 1/2 Celery Stalk
1 1/2 Carrot sliced
3 Tbs parsley
1 1/2 Cup for the final sauce
**SAUCE** Add shrimp tails (and shells if available) to boiling water along with other ingredients and cook over high heat. You want to cook it down to about 1/3 the original amount of liquid. Salt, pepper and Thyme to taste. **ONIONS & MUSHROOMS** In skillet (I prefer cast iron if you have one) over medium heat, add a tablespoon of butter, cook onion and garlic until onions start to brown and caramelize. Add the mushrooms and sauté until they soften. Remove from pan and save. **PASTA** Cook until el dente, toss with butter, then keep warm over steam. Reserve 2 cups pasta water. **SHRIMP** Preheat oven to warm. Dry shrimp. Salt and pepper and lightly sprinkle with a pinch of sugar (this causes it to caramelize while sautéing), turn and do the same thing to the other side. Add 2/3rds of butter to large cast iron skillet (or other type frying pan with sides) over medium high heat and cook until butter starts to brown. Remove and save most of butter . Add shrimp to the hot skillet - you want it to sizzle and not boil. Cook two to three minutes, until they starts to turn pink. Turn over with thongs and cook for a minute and place frying pan in oven for at least two minutes. Remove shrimp from frypan and keep warm in oven. **FINAL PREP** Return large cast iron skillet (or other frying pan) over medium high heat and add wine, scrapping bottom of pan. Add shrimp broth, pasta water and whisk vigorously for two minutes - until it becomes silky. Add peas and cook until tender. Add browned butter, onions and mushrooms, lemon juice and lemon zest. Simmer for a few minutes until it cooks down a little, season with salt, pepper and thyme yo taste. Add pasta to the sauce and mix until well coated with sauce and pasta is mixed with other ingredients. Spoon pasta mixture onto a warm plate, top with shrimp, parsley and parmesan.