Shrimp in Cream Sauce over Pasta

Mon, 07/19/2010 - 20:43 — Steffen

A nice shrimp recipe with a sauce made by cooking the shrimp heads in white wine and cream. Beautiful and delicious, especially if garnished with salmon roe.

Ingredients

  • 1 lb / 500 g raw shrimp, head-on
  • 3 cloves garlic, minced
  • 1 tbsp butter
  • 1 cup / 250 ml dry white wine
  • 1 cup / 250 ml water
  • ⅓ cup / 75 ml heavy cream
  • 1 tbsp cognac
  • salt to taste
  • a pinch of cayenne (to taste)
  • a pinch of saffron
  • about 1 tsp cornstarch dissolved in a small amount of water
  • 1-2 tbsp parsley, coarsely chopped
  • salmon roe as garnish (optional)

Preparation

  1. Peel and de-vein shrimp. Keep heads and shells.
  2. Melt butter in a heavy pot over medium heat. Add shrimp heads and shells. Cook for a few minutes until fragrant, adjusting the heat so nothing burns. Add garlic and cook for 2-3 minutes.
  3. Add dry white wine and water and bring to a simmer. Simmer gently for about 15 minutes. Slowly stir in heavy cream and simmer for another 10 minutes.
  4. Strain through a fine sieve, pressing down on the shrimp heads to extract as much liquid and flavor as possible. Discard heads.
  5. Bring the liquid to a simmer again, add saffron and cayenne and cook gently for another 2-3 minutes. Adjust seasoning with salt.
  6. Remove from heat, slowly stir in the cornstarch slurry and heat again until the sauce thickens.
  7. Place shrimp in the sauce and heat for a few minutes until fully cooked.
  8. Serve over pasta, garnish with parsley and salmon roe (optional).

Preparation time about 1 hour (including peeling the shrimp)

Yields about 4 servings (with the appropriate amount of pasta)

Seafood