Monday, January 12, 2015

Easy Eggless Shrimp Carbonara

I made this. Here's what I used, and how I made it.
Ingredients I used:
1 lb spaghetti noodles
1 lb headless raw shrimp
1 stick unsalted butter, divided (5 & 3 Tbsp)
1/4 cup heavy cream, or as much as needed
1-2 Tbsp minced garlic
1/2 an onion, finely chopped
1/2 cup or more grated Parmesan cheese, divided
Salt, to taste
Freshly ground black pepper, to taste
About 1/3 cup fresh chopped parsley
Dry thyme leaves
Here's what I did:
Make noodles according to package. Drain, set aside to cool.
Using medium high heat, heat 5 Tbsp butter in a pot big enough for noodles. Add 1 Tbsp garlic and about 1 tsp salt, sautée slighlty. Add 1\4 cup Parmesan cheese, and about 1/4 cup cream to make a thick, creamy sauce. You want this sauce to be thin enough to coat the noodles, but thick enough that it's not saucy. Season with about 1/4 tsp dry thyme leaves. Turn off heat, set aside.
Heat a skillet to medium high heat, melt rest of butter, and cook the shrimp with about a pinch or 2 of thyme, until just turning orange. Remove shrimp, cool slightly, and peel, cutting half of the shrimp into bite sized pieces and leaving the other half whole. Lower heat to about medium, add onions and garlic to the pan, soften (about 4-5 minutes). Move onion garlic mixture to one side of the pan, add the cut and whole shrimp back into the pan, mixing cut up shrimp with the onion mixture and keeping whole shrimp separate, don't overcook, about 1-2 minutes depending on size of shrimp. Remove whole shrimp from pan and set aside. Pour sauce into skillet with cut up shrimp and garlic onion mixture. Heat through.
This part goes quickly.
Place drained and cooled noodles into pot that had the sauce cooking in it. Pour sauce mixture over noodles, fresh cracked black pepper, 1/4 cup parmesan, and chopped parsley. Stir, coating all the noodles.
Serve immediately with the whole shrimp, divide evenly per serving.
*I love fonts! These are the fonts I used: Cherry Cream Soda, Josefin Sans, Reenie Beanie, and Walter Turncoat.

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