Pasta with shrimp and ginger cream

Discussion in 'Pasta' started by Olympic-Bullshitter, Jul 4, 2008.

  1. Olympic-Bullshitter

    Olympic-Bullshitter Banned

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    1 (4-inch) knob fresh ginger, peeled and cut into very thin matchsticks,

    1 cup dry white wine or dry vermouth

    Olive oil

    1 pound large (21-30) shrimp, shelled and butterflied,

    Coarse salt and freshly ground white pepper,

    2 tablespoons unsalted butter,

    1/4 cup minced shallots,

    1/4 cup champagne vinegar,

    2 cups heavy cream,
    3/4 pound thin spaghetti,
    1/2 pound snow peas, tipped, strings pulled, and cut on an angle into thin julienne,
    1/2 pound plum tomatoes, seeded and chopped.

    Soak the ginger in the wine for about 15 minutes.
    Put a large pot of salted water on to boil for the pasta.
    Heat a large skillet over high heat.

    When the skillet's hot, pour in a slick of olive oil.
    Add the shrimp, season with salt and white pepper, and add the butter. Saute the shrimp until pink and cooked through, about 3 minutes.

    Transfer to a bowl and cover to keep warm.

    Put the skillet back on the heat and add the ginger and wine, the shallots, and champagne vinegar. Bring to a boil and boil to reduce the liquid to about 3 tablespoons.
    Pour in the cream, season with salt and white pepper, and bring to a boil.
    Reduce the heat so the cream simmers actively and cook until the cream has reduced by one third.
    Add the shrimp and any juices from the bowl.

    Meanwhile , cook the pasta. When it is al dente, add the snow peas to the boiling pasta and then drain.

    To serve, make a mound of pasta in the center of four dinner plates. Spoon some of the sauce on the pasta and the rest around it.

    Arrange the shrimp in a nice circle around the pasta. Garnish with tomatoes and serve immediately.

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