Made the pasta with 00 Italian flour and semolina. Roughly 2 cups of flour total and 4 egg yolks and the White of one egg. Used atlas roller to take it and turn it into Reginette pasta.
The sauce was built by cooking shrimp shells alone in EVOO until they left some flavor behind then removed from pan. Then sautéing onions and peppers. While they cooked moved them to the other side of the pan and seared my shrimp off but removed and saved for later. I then added garden herbs, garlic, grape tomatoes and then deglazed with white wine. I then added more blackening seasoning salt and pepper, chicken broth, and heavy cream. Once things meld together I squeeze lemon into it, thickened it with corn starch slurry, and served.
3 Comments
Looks delicious!
Made the pasta with 00 Italian flour and semolina. Roughly 2 cups of flour total and 4 egg yolks and the White of one egg. Used atlas roller to take it and turn it into Reginette pasta.
The sauce was built by cooking shrimp shells alone in EVOO until they left some flavor behind then removed from pan.
Then sautéing onions and peppers.
While they cooked moved them to the other side of the pan and seared my shrimp off but removed and saved for later.
I then added garden herbs, garlic, grape tomatoes and then deglazed with white wine. I then added more blackening seasoning salt and pepper, chicken broth, and heavy cream.
Once things meld together I squeeze lemon into it, thickened it with corn starch slurry, and served.
this looks so good!