Conchiglie shells in a white wine rosé sauce with Argentinian shrimp
okay we got some massive Argentinian shrimp 2 pounds so literally just soak these in Cool Water just to change it a few times cuz it’ll Frost up and everything will Clump together so you got to keep washing it out don’t use hot or warm water cuz you’ll end up cooking the shrimp but soon as it starts to loosen up you’ll be able to just peel these off quite easily okay so all of the shrimp have been shelled we’re going to take that make it into a stock we’ve got all the shrimp there this is the full size we are going to dice them into into thirds because this is about the size of the shell Passa that we’re going to be using here we got all the shells two cups of wine two cups of chicken sock we’re going to reduce that down for about 20 minutes or so [Music] [Music] strain all of this okay so now the stock is made we just uh strain this through just your standard SI stock is there shrimp’s ready to go all that garlic shallot and chili are ready to go next steps are super quick what we’re looking to do is just soften up those shallots make sure the garlic doesn’t Brown let those flavors all meld together if it starts to Brown you’re just going to want to throw the stock in right [Music] away okay just a heaping tablespoon of tomato paste maybe a little more yeah it’s all you need of a cup of heavy cream I’m just going to bring that to a quick boil and simmer and then take it off heat until the past is ready just melt a little knob of butter in there that’s say we’re going to take it off heat now get the pasta ready just as the pasta is coming together we’re going to throw the shrimp in right at the right time so we can throw the alante pasta here with the whole shean okay our sauce is off heat it’s done heavily salted water at a proper boil and now we’re just going to put right in there the next steps are all timing so right before this gets all Dante we’re going to throw the shrimp into that sauce Crank that heat back up soon as this is at the proper al dante we’re going to spoon it right in there with the shrimp and mix it all up so while the pasta is cooking I’m just going to get my lemon Z in here and just you don’t want a ton just maybe a third or a half of a lemon zest from the p is almost done so we’re just going to add a little parm in here and the shrimps are coming in next okay we’ve got about 2 minutes before the pasta gets dropped in here so I’ve thrown in the shrimp heating the sauce back up the shrimp will cook incredibly fast and we just throw the pasta in good to go this sauce is incredible by the way so just pull one of these little these little guys out just make sure it’s right yep that’s it there you go just a little extra fresh parm on top some flat leaf parsley and you are good to dig in
This is a very flavourful and simple dish to prepare. You’ll need to grab some shell-on, medium sized tiger or Argentinian shrimp. You need the shells for the stock so make sure you don’t grab pre-cooked or pre-shelled shrimp!
I strongly advise trying to find the Argentinian shrimp. They have such a deep unique flavour that pairs really well with the sauce.
Hey don’t forget to download my FREE cookbook https://jeremypotvin.ck.page/spring-cookbook
Ok, let’s cook!
Conchiglie Rigate & Shrimp in a White Wine Rosé Sauce
Prep: 35 minutes
Cook: 25 minutes
Servings: 4-6
Ingredients
500g conchiglie rigate or any other small shell-like pasta
Olive oil
1/3 cup 35% cream
2 small shallots, diced
3 cloves garlic, diced
1 red chilli, seeded and diced
2 tbsp tomato paste
100g grated Parmesan
1-2 cups water or chicken stock
1 cup white wine
600g shrimp, shelled and diced into 3rds (try to use red Argentinian if you can find them)
1 tbsp butter
Zest from 1/2 a lemon
Kosher salt
Method
Remove the shells from the shrimp, set aside, and dice the shrimp in half or thirds depending on their size.
You want the size of the shrimp to end up around the same size as your pasta shells.
In a large pan, bring the 1-2 cups of stock or water and 1 cup wine to a boil, drop in the shrimp shells, simmer for 30 minutes, and then pour the liquid and shells through a strainer into a separate bowl and set aside. Throw the shells away.
Make sure the shrimp shells are completely covered while they are simmering. Don’t worry if it looks like there is too much liquid – you can keep reducing it after you throw the shells away.
Put the same pan back on the stove over medium heat and add a big glug of olive oil (about 1/4 cup), garlic, shallots, and chilli. Sauté for about 2 minutes. Do not let the garlic brown.
Add back the reduced stock and wine, and simmer for 5 minutes or until the liquid has reduced by half.
Add the 2 tbsp tomato paste, continue to simmer for another minute and then take off the heat while you prep the next steps.
Bring a large pot of water to a boil, add more salt than you think you need.
It should taste like a soup that’s a bit too salty. Meaning, you could have a few spoonfuls but wouldn’t want to finish.
Add the pasta to the boiling water.
Start warming up the pan again over medium heat and add the 1/3 cup cream, the 1 tbsp of butter, and the zest of 1/2 of a lemon.
I like to just zest the lemon right over the sauce as it’s simmering.
Add the shrimp, stir gently.
Shrimp does not need to cook a long time. 2-4 minutes should do it.
Add 1/2 of the Parmesan and gently stir.
Your pasta should be al dente at this point. Scoop out the pasta and put it directly into the sauce.
Do not rinse your pasta ever, but if you drain it please save some of the pasta water in case you need to loosen the sauce.
Stir and toss until the sauce thickens a bit.
Turn heat to a minimum and let sit for 2 minutes.
Turn off the heat, give it another toss, and serve with a little more parm.
Enjoy!
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