Cream and shrimp, oh and butter
Things have been crazy! Lightning struck a tree in our front yard. We had to have the tree removed, which is no good. Trees provide awesome shade and you don't miss it until it's gone. Plus, tree removal is expensive. Our chimney cap is having issues too, it's not really fulfilling its primary job of water diversion. It's possibly related to the lightning strike as well (that's my neighbor's theory at least; his chimney cap has big charred holes in it).
Home repairs aside, I did the cooking today. I made fettuccine with shrimp in a cream sauce. We like making shrimp and pasta, either something light with garlic and oil or something rich with cream. Tonight we went for the rich version. I can never remember the recipes I've used for cream sauces, and this one turned out pretty well. It was very creamy, on the verge of pasty but without becoming glue (if you know what I mean).
This recipe looks long but it's actually pretty easy. The key is getting some good bits of shrimp stuck to the pan before adding the cream.
The water should be boiling and ready for the pasta. Boil the pasta for one minute less than the package instructions.
While the pasta cooks, gently whisk the cream to remove the fond from the pan. When the cream comes to a medium simmer add the remaining 2 tbsp of butter and integrate that with the cream. Add salt and pepper to taste. Incorporate the milk with the butter and cream, bring to a heavy simmer and whisk to slightly reduce.
Drain the pasta and add it to the pan with the sauce (it may be a good idea to reserve some pasta water in case the sauce is too thick). Combine the pasta and the sauce then add the shrimp, any juices they left on the plate, and the chopped parsley. Toss to combine, allowing the pasta to finish cooking from the heat in the pan.
We went with red wine tonight and it coordinated just fine with the creamy shrimp (though, I wouldn't say they were a perfect match). I've always enjoyed Gamay (the grape used in Beaujolais) when I've had it. We don't drink Beaujolais often, and that may need to change.2007 Domaine Dupeuble Pere et Fils Beaujolais - France, Burgundy, Beaujolais (7/15/2008)
Very interesting nose. The first thing I get is a candy sensation, cream and strawberries. It smells like Pop Rocks with a drop of water, or maybe a strawberry Italian soda. As I bring the glass in for a sip I get a red licorice aroma. Light on the palate, a bit watery on the midpalate, and more strawberries on the finish. It leaves a bit of a feeling like a big rosé, with round, soft acidity and fruit. (88 pts.)
Home repairs aside, I did the cooking today. I made fettuccine with shrimp in a cream sauce. We like making shrimp and pasta, either something light with garlic and oil or something rich with cream. Tonight we went for the rich version. I can never remember the recipes I've used for cream sauces, and this one turned out pretty well. It was very creamy, on the verge of pasty but without becoming glue (if you know what I mean).
This recipe looks long but it's actually pretty easy. The key is getting some good bits of shrimp stuck to the pan before adding the cream.
- 2/3 lb shrimp, peeled and deveined
- 3 tbsp butter, 1 tbsp plus 2 tbsp
- 1/2 lb long thin pasta
- 1 cup cream
- 1/3 cup whole milk
- salt
- pepper
- parsley, chopped
The water should be boiling and ready for the pasta. Boil the pasta for one minute less than the package instructions.
While the pasta cooks, gently whisk the cream to remove the fond from the pan. When the cream comes to a medium simmer add the remaining 2 tbsp of butter and integrate that with the cream. Add salt and pepper to taste. Incorporate the milk with the butter and cream, bring to a heavy simmer and whisk to slightly reduce.
Drain the pasta and add it to the pan with the sauce (it may be a good idea to reserve some pasta water in case the sauce is too thick). Combine the pasta and the sauce then add the shrimp, any juices they left on the plate, and the chopped parsley. Toss to combine, allowing the pasta to finish cooking from the heat in the pan.
We went with red wine tonight and it coordinated just fine with the creamy shrimp (though, I wouldn't say they were a perfect match). I've always enjoyed Gamay (the grape used in Beaujolais) when I've had it. We don't drink Beaujolais often, and that may need to change.2007 Domaine Dupeuble Pere et Fils Beaujolais - France, Burgundy, Beaujolais (7/15/2008)
Very interesting nose. The first thing I get is a candy sensation, cream and strawberries. It smells like Pop Rocks with a drop of water, or maybe a strawberry Italian soda. As I bring the glass in for a sip I get a red licorice aroma. Light on the palate, a bit watery on the midpalate, and more strawberries on the finish. It leaves a bit of a feeling like a big rosé, with round, soft acidity and fruit. (88 pts.)