Garlic Parmesan Shrimp

Name: Garlic Parmesan Shrimp (Elevated)
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 1 lb Jumbo Shrimp-peeled and deveined, sustainably sourced; 2 cups 00 Flour; 3 Large Eggs; 1 tbsp Olive Oil; 1/4 tsp Salt; 6 tbsp Unsalted Butter-European style; 6 cloves Garlic-minced; 1/2 cup Parmigiano-Reggiano Cheese-finely grated; 1/4 cup Heavy Cream; 1/4 cup Dry Vermouth; 1/4 tsp Saffron Threads; 1/4 tsp White Pepper-freshly ground; 1/4 tsp Fleur de Sel; 2 tbsp Fresh Chives-finely chopped

⏱1h

👥4

🔥550 cal

Hard

🍽️Italian

An exquisite dish featuring plump, sustainably sourced shrimp in a luxurious saffron-infused garlic parmesan sauce, served over freshly made tagliatelle pasta.

1 lb Jumbo Shrimp-peeled and deveined, sustainably sourced

2 cups 00 Flour

3 Large Eggs

1 tbsp Olive Oil

1/4 tsp Salt

See all 14 ingredients ↓

(0 reviews)

⏱1h

👥4

🔥550 cal

Hard

🍽️Italian

An exquisite dish featuring plump, sustainably sourced shrimp in a luxurious saffron-infused garlic parmesan sauce, served over freshly made tagliatelle pasta.

#Shrimp #Pasta #Saffron #Parmesan #Homemade Pasta #Luxury

Instructions

Prepare Pasta Dough: Combine Flour and Salt in a bowl. Create a well in the center and add Eggs and Olive Oil. Mix until a dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
Roll out Pasta Dough using a pasta machine or by hand to desired thickness (tagliatelle). Cut into noodles and set aside.
Bloom Saffron: Steep Saffron Threads in 2 tbsp of warm water for 10 minutes.
Melt Butter in a large skillet over medium heat.
Add Garlic and cook for 1 minute, until fragrant.
Add Shrimp and cook for 2-3 minutes per side, until pink and opaque.
Deglaze the pan with Dry Vermouth, scraping up any browned bits. Let simmer for 1 minute.
Add Heavy Cream and Saffron infusion. Reduce heat to low and simmer for 2 minutes.
Stir in Parmigiano-Reggiano Cheese, White Pepper, and Fleur de Sel. Simmer for 1 minute, stirring constantly, until sauce has thickened.
Cook Pasta in boiling salted water for 2-3 minutes, until al dente.
Add Pasta to the skillet with the shrimp and sauce. Toss to coat.
Garnish with Fresh Chives and serve immediately.

Ingredients

1 lb 450 g Jumbo Shrimp-peeled and deveined, sustainably sourced
2 cups 250 g 00 Flour
3 3 Large Eggs
1 tbsp 15 mL Olive Oil
1/4 tsp 1 g Salt
6 tbsp 90 mL Unsalted Butter-European style
6 cloves 18 g Garlic-minced
1/2 cup 60 g Parmigiano-Reggiano Cheese-finely grated
1/4 cup 60 mL Heavy Cream
1/4 cup 60 mL Dry Vermouth
1/4 tsp 0.5 g Saffron Threads
1/4 tsp 1 g White Pepper-freshly ground
1/4 tsp 1 g Fleur de Sel
2 tbsp 30 mL Fresh Chives-finely chopped

Equipment

Large Skillet
Pasta Machine (optional)
Large Pot

Instructions

Prepare Pasta Dough: Combine Flour and Salt in a bowl. Create a well in the center and add Eggs and Olive Oil. Mix until a dough forms. Knead for 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
Roll out Pasta Dough using a pasta machine or by hand to desired thickness (tagliatelle). Cut into noodles and set aside.
Bloom Saffron: Steep Saffron Threads in 2 tbsp of warm water for 10 minutes.
Melt Butter in a large skillet over medium heat.
Add Garlic and cook for 1 minute, until fragrant.
Add Shrimp and cook for 2-3 minutes per side, until pink and opaque.
Deglaze the pan with Dry Vermouth, scraping up any browned bits. Let simmer for 1 minute.
Add Heavy Cream and Saffron infusion. Reduce heat to low and simmer for 2 minutes.
Stir in Parmigiano-Reggiano Cheese, White Pepper, and Fleur de Sel. Simmer for 1 minute, stirring constantly, until sauce has thickened.
Cook Pasta in boiling salted water for 2-3 minutes, until al dente.
Add Pasta to the skillet with the shrimp and sauce. Toss to coat.
Garnish with Fresh Chives and serve immediately.

Nutrition per serving

Calories 550

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Garlic Parmesan Shrimp

Garlic Parmesan Shrimp

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