Creamy Shrimp Pasta with Hard Cider Sauce

Creamy Shrimp Pasta with Hard Cider Sauce is a pescatarian recipe with 6 servings. One portion of this dish contains roughly 19g of protein, 28g of fat, and a total of 365 calories. For $2.61 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 55 people have tried and liked this recipe. This recipe from Food Fanatic requires sea salt, dry cider, white pepper, and garlic. From preparation to the plate, this recipe takes about 25 minutes. It works well as a main course. With a spoonacular score of 67%, this dish is solid. If you like this recipe, take a look at these similar recipes: Creamy Mussels with Smoky Bacon and Hard Cider, Hard Cider Cranberry Sauce, and Crispin Cider-Steeped, Bacon-Wrapped Brats With Caramelized Hard Cider Onions.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

pinch of crushed red pepper

1 1/4 cups hard cider, such as mike's hard smashed cider or woodchuck

1 1/2 tablespoons all-purpose flour

1 1/2 teaspoons fresh parsley, chopped

1 1/2 teaspoons tarragon, fresh and chopped

1 1/2 teaspoons fresh thyme

2 cloves garlic, peeled

1 1/2 cups heavy cream

1 pound jumbo raw shrimp, peeled and deveined

1 teaspoon lemon juice, freshly squeezed

1 tablespoon olive oil

1/2 teaspoon sea salt

1 shallot, thinly sliced (large)

12 ounces spinach tagliatelle, or pasta

1 tablespoon unsalted butter

1/4 teaspoon white pepper

Equipment:

pot

frying pan

Cooking instruction summary:

Bring a pot of salted water to a boil. Add pasta and cook until just al dente, ~5 minutes (or according to package directions). Drain and set aside.While the water comes to a boil and the pasta cooks, get on with the sauce and shrimp.Add the butter, olive oil, and garlic cloves to a large, deep-sided skillet over medium heat. Once the fats are hot and the garlic is golden brown, carefully fish out the garlic cloves and discard (just used to add a hint of garlic flavor). Add sliced shallots and the crushed red chiles, cook until just soft, 2-3 minutes. Sprinkle the flour over everything and stir; cook for another minute.Pour in the hard cider and allow it to bubble for 30 seconds. Carefully pour in the heavy cream, and add the salt, white pepper, and thyme; cook until thick 2-3 minutes, stirring from time to time. Add the shrimp and cook until they just turn pink, another 2-3 minutes. Remove from heat and stir in the tarragon, parsley, and lemon juice. Taste and adjust seasonings as needed.Transfer the still warm pasta into the pan and toss to combine. Serve immediately.

 

Step by step:


1. Bring a pot of salted water to a boil.

2. Add pasta and cook until just al dente, ~5 minutes (or according to package directions).

3. Drain and set aside.While the water comes to a boil and the pasta cooks, get on with the sauce and shrimp.

4. Add the butter, olive oil, and garlic cloves to a large, deep-sided skillet over medium heat. Once the fats are hot and the garlic is golden brown, carefully fish out the garlic cloves and discard (just used to add a hint of garlic flavor).

5. Add sliced shallots and the crushed red chiles, cook until just soft, 2-3 minutes. Sprinkle the flour over everything and stir; cook for another minute.

6. Pour in the hard cider and allow it to bubble for 30 seconds. Carefully pour in the heavy cream, and add the salt, white pepper, and thyme; cook until thick 2-3 minutes, stirring from time to time.

7. Add the shrimp and cook until they just turn pink, another 2-3 minutes.

8. Remove from heat and stir in the tarragon, parsley, and lemon juice. Taste and adjust seasonings as needed.

9. Transfer the still warm pasta into the pan and toss to combine.

10. Serve immediately.


Nutrition Information:

Quickview
365k Calories
18g Protein
27g Total Fat
7g Carbs
13% Health Score
Limit These
Calories
365k
18%

Fat
27g
42%

  Saturated Fat
15g
96%

Carbohydrates
7g
3%

  Sugar
1g
2%

Cholesterol
277mg
92%

Sodium
852mg
37%

Alcohol
2g
14%

Get Enough Of These
Protein
18g
38%

Vitamin K
277µg
265%

Vitamin A
6301IU
126%

Selenium
37µg
54%

Manganese
0.9mg
45%

Folate
125µg
31%

Vitamin C
21mg
26%

Phosphorus
221mg
22%

Calcium
216mg
22%

Vitamin E
3mg
20%

Iron
3mg
20%

Magnesium
78mg
20%

Copper
0.29mg
15%

Zinc
1mg
13%

Potassium
461mg
13%

Vitamin B2
0.21mg
12%

Vitamin B12
0.67µg
11%

Vitamin B6
0.18mg
9%

Fiber
1g
6%

Vitamin B1
0.08mg
6%

Vitamin B3
1mg
5%

Vitamin B5
0.33mg
3%

Vitamin D
0.45µg
3%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

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Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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