Spaghetti with Shrimp in Parsley Cream Sauce
Region: Italy
Category: Pasta with Shellfish
Season: Any
Difficulty: Easy but labor intensive

This is a very satisfying dish and perfect with a simple salad and a glass of rosé.  The shrimp should be medium-size, which means 41 to 50 count per pound.  It’s not likely you’ll find fresh shrimp with their heads, but if you do then this recipe will be as close to paradise as you can get.  If you find fresh shrimp, you’ll need 2 pounds instead of the 1 pound frozen as listed here.  I particularly like all the greenery from the parsley.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 35 minutes

1 pound medium shrimp, shelled, saving the shells and heads if using fresh

8 garlic cloves, finely chopped

1/2 cup finely chopped fresh parsley

Salt and freshly ground black pepper to taste

2 cups water

1 cup heavy cream

3 tablespoons extra-virgin olive oil

3 tablespoons unsalted butter

3/4 pound spaghetti

1. In a bowl, toss the shrimp with the garlic, parsley, salt, and pepper.  Put the shrimp shells and heads, if any, into a small saucepan with 1 cup of water.  Turn the heat to high and boil the shrimp shells until reduced by half.  Strain and stir the shrimp broth together with the cream.

2. In a large skillet, heat the olive oil with the butter over high heat and once the butter stops sizzling, cook the shrimp until it turns color on both sides, tossing or stirring frequently, about 3 minutes.

3. Meanwhile, for every pound of pasta, bring 6 quarts of water to a rolling boil over high heat, salt abundantly with up to 1/2 cup of salt, then add the pasta in handfuls.  Cook over high heat, stirring occasionally so the pasta doesn’t stick together, until al dente.  Drain without rinsing. Transfer the pasta to the skillet with the sauce and pour in the broth and cream.  Reduce by half, stirring frequently, about 5 minutes, and serve.

Variation: 

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Posted: 12/21/2006