Butterfly Shrimp with Shrimp-Flavored Pasta
Butterfly Shrimp with Shrimp-Flavored Pasta
Ingredients
⇵
Shrimp Stock
Pasta Sauce
Butterfly Shrimps
Instructions
Wash and butterfly the shrimp. Remove the heads and legs, de-vein the shrimp, and leave the tail intact for presentation.
Sauté shrimp heads in a pot with olive oil until pink. Add boiling water, season with salt, and simmer for 10–15 minutes. Strain and set aside.
Boil pasta in salted water until al dente. Reserve some pasta water before draining.
Melt butter in a pan over medium heat. Add minced garlic and sauté briefly. Stir in flour and cook until smooth. Gradually add milk and shrimp stock, whisking until a creamy sauce forms. Season with salt and black pepper.
Toss cooked pasta in the sauce. Add reserved pasta water to adjust consistency if needed. Stir in chopped dill.
Mix melted butter, olive oil, minced garlic, lemon juice, dill, salt, and black pepper. Coat the shrimp with the marinade.
Heat a pan brushed with olive oil. Place the shrimp shell side down, brushing the exposed meat with more marinade. Cook until shrimp turn pink and curl slightly.
Plate the creamy pasta and top with cooked shrimp. Garnish with fresh dill and serve hot.
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