Mafaldi With Shrimp

1. 1

   Remove the shells from the shrimp. Place the shells into a pot with 1 quart of water and bring to a boil. Add salt and pepper then lower to a simmer. Simmer for about 1/2 hour to 45 minutes to create a stock. Remove from the flame and reserve for later. While the stock is cooking. Season the shrimp with salt and pepper and dredge them in flour.

2. 2

   In a large skillet on a high flame render the panchetta or bacon until crisp. Remove and reserve the crispy meat for later. Leaving as much of the oil in the skillet as possible.

3. 3

   Add about 2 tbsp of butter on a medium high flame to the rendered oil. When the butter is hot and bubble add the shrimp cook about 1 to 2 minutes on each side and remove immediately and reserve for later.

4. 4

   Saute the onion and the tomatoes in that oil on a medium flame with salt and pepper. When the the onion is softened and translucent after about 8 to 10 minutes add the garlic. Saute another couple of minutes continuously stirring so not to burn the garlic.

5. 5

   De glaze the saute with the wine and when the wine reduces add the 1/4 fish stock and reduce again.

6. 6

   Put the chicken stock in and simmer for about 30 minutes.

7. 7

   You want to have a pot of water ready and cook the pasta. Leave the pasta slightly less then just aldente undercooked.

8. 8

   After about 30 minutes add the cream to the sauce then the shrimp simmer a minute and add the Locatelli.

9. 9

   Take the pasta add it to the skillet simmer about another minute or two and put it into a serving platter or bowl. Sprinkle the parsley on top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.