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:
covered percent of daily need
