Butterfly Shrimp with Shrimp-Flavored Pasta
Butterfly Shrimp with Shrimp-Flavored Pasta
Ingredients
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Shrimp Stock
Pasta Sauce
Butterfly Shrimps
Instructions
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Wash and butterfly the shrimp. Remove the heads and legs, de-vein the shrimp, and leave the tail intact for presentation.
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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.
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Boil pasta in salted water until al dente. Reserve some pasta water before draining.
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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.
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Toss cooked pasta in the sauce. Add reserved pasta water to adjust consistency if needed. Stir in chopped dill.
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Mix melted butter, olive oil, minced garlic, lemon juice, dill, salt, and black pepper. Coat the shrimp with the marinade.
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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.
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Plate the creamy pasta and top with cooked shrimp. Garnish with fresh dill and serve hot.
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