PASTA WITH SHRIMP, SHALLOTS AND TOMATOES IN MADEIRA SAUCE

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Pasta with shrimp, shallots and tomatoes in madeira sauce image

Number Of Ingredients 14

5 pieces shallots medium size 3 sliced crosswise into rings, 3 sliced lengthwise into strips
2 tablespoons flour
7 tablespoons olive oil
3 pinches salt to taste
1 1/2 pounds jumbo shrimp shelled with shells reserved
2 pinches freshly ground black pepper to taste
2 tablespoons sweet butter
3 cloves peeled garlic cloves thinly sliced
1/2 cup Madeira
1 pound cherry or grape tomatoes
3/4 cup heavy cream
2 tablespoons capers drained but not rinsed
2 tablespoons chives chopped
10 ounces fettucini

Steps:

  • in a small bowl toss the shallot rings with flour to coat then fry in 3 tablespoons of oil in 2 batches until golden brown and crisp about 3-4 min then drain on a paper towel and sprinkle lightly with salt
  • in a 2 quart sauce pan boil the shrimp shells in 2 cups of well salted water until the water is reduced to 1 1/2 cups, about 5 mins. Strain and set aside.
  • season the shrimp with 1/2 tsp each of salt and pepper then sauté in 2 tablespoons of the oil and the butter until just cooked through, about 3o secs per side then transfer to a plate.
  • in remaining 2 tablespoons of oil sauté garlic and shallots 2-3 mins, add the Madeira and cook until almost fully evaporated, about 3 minutes. Add the tomatoes and cook until most have burst and their liquid is reduced by half, 4-5 minutes. Add the cream and 1/2 cup of the shrimp broth, cook until the sauce thickens, 4-5 mins. Add the shrimp and cook until just heated through. Season to taste with salt and pepper.
  • Meanwhile bring a 6 qt pot of well salted water to a boil, cook the pasta, drain. Add pasta to shrimp and tomato mixture, add capers and add some of the remaining shrimp broth to loosen sauce if needed.
  • Divide pasta mixture among plate and garnish with chives and fired shallot rings.

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