SilverSage
Resident Crone
Sauce
1 T Shallots, minced
1 T garlic, Minced
1/2 c dry white wine
1 c heavy cream
juice of 2 lemons
1?8 tsp pepper
1/2 lb butter, cut in chunks
In a small saucepan, melt 1 T butter and wait til the foaming subsides. Saute shallots til translucent. Add garlic and stir for about 30 seconds until fragrant - careful - do not burn!
Add wine and reduce to a syrup.
Add cream and lemon and reduce by 1/2.
Stir in butter, a chunk at a time. You are emulsifying, not boiling, so go gently here.
Set aside over a warming burner.
Pasta
8 -12 ounces Angel Pasta (we're light eaters, use 2 oz per person, 3 oz for heavier eaters)
Get your water boiling and toss the pasta in when you put the shrimp on (later).
Topping
24 oz shrimp, the bigger the better. (I use U-16's here)
2 c mushrooms, sliced thick
2 T pine nuts, toasted
12 oz fresh spinach (this won't work with frozen or canned)
4 T butter
2 T garlic, minced
In a large skillet, heat 4 T butter till foam subsides. Saute mushrooms til golden. Stir in shrimp and garlic and saute until shrimp is just a little undercooked. Add pine nuts.
Turn off heat and pile spinach on top. Cover for a couple minutes until spinach just starts to wilt, but does not cook through.
Assembly
Divide the cooked pasta among 4 plates.
Lay the spinach across part of the pasta.
Divide the shrimp/mushroom mixture evenly over the spinach & pasta.
Spoon the sauce over part of the dish.
1 T Shallots, minced
1 T garlic, Minced
1/2 c dry white wine
1 c heavy cream
juice of 2 lemons
1?8 tsp pepper
1/2 lb butter, cut in chunks
In a small saucepan, melt 1 T butter and wait til the foaming subsides. Saute shallots til translucent. Add garlic and stir for about 30 seconds until fragrant - careful - do not burn!
Add wine and reduce to a syrup.
Add cream and lemon and reduce by 1/2.
Stir in butter, a chunk at a time. You are emulsifying, not boiling, so go gently here.
Set aside over a warming burner.
Pasta
8 -12 ounces Angel Pasta (we're light eaters, use 2 oz per person, 3 oz for heavier eaters)
Get your water boiling and toss the pasta in when you put the shrimp on (later).
Topping
24 oz shrimp, the bigger the better. (I use U-16's here)
2 c mushrooms, sliced thick
2 T pine nuts, toasted
12 oz fresh spinach (this won't work with frozen or canned)
4 T butter
2 T garlic, minced
In a large skillet, heat 4 T butter till foam subsides. Saute mushrooms til golden. Stir in shrimp and garlic and saute until shrimp is just a little undercooked. Add pine nuts.
Turn off heat and pile spinach on top. Cover for a couple minutes until spinach just starts to wilt, but does not cook through.
Assembly
Divide the cooked pasta among 4 plates.
Lay the spinach across part of the pasta.
Divide the shrimp/mushroom mixture evenly over the spinach & pasta.
Spoon the sauce over part of the dish.
