Ok. I’ll admit it. Things are getting a little slim in the fridge / freezer. After Lucky’s arrival home from work today and the inevitable question, “What’s for dinner?” Charmed quickly responded by with the witty response, “Uhhhhh….What do you want?” Yeah, that’s the lively conversation at the ‘ol homestead.
After a quick glance through the freezer. Pork Loin, nope takes too long for tonight… Chicken Breast, possible but not decided yet…. Then I spied the frozen shrimp, great for those needing a quick dinner. In most cases, just a quick thaw in the microwave, peel, and decide how to prepare. For me, usually, hot skillet, olive oil, salt, pepper, not-so-secret spice (more on that at a later date), and squeeze of lime, then finish with a little butter. However, tonight, I’m making pasta!
So I knew I had shrimp and I wanted pasta, so now what? BTW – legal cheat on Fridge cleaning, since I’m making the rules. I had picked up some carrots over the weekend to make sure I could have the bare basics of mirepoix. Mirepoix is a standard ratio of onions, carrots, and celery used in classical cooking. The ratio is 50% onion, 25% carrots, and 25% celery. Shrimp, mirepoix, and a little white wine – yeah, it’s pasta night!
Speaking of wine, I asked Lucky to search the wine cabinet for some buttery Chardonnay. That usually means California beat-you-over-the-head-with-butter-on-a-stick Chardonnay. Lucky grabbed 2004 Reserve Merryvale Carneros Chardonnay.
Whaaa?!?? I know, I can hear the shouting from here. Yes, I cooked with this wine. I snagged 1/2 a glass for the pasta, and enjoyed a glass with Lucky whilst I stewed and brewed. Go ahead, shoot me. So tonight, I cranked up the Rhapsody, via the Sonos, with a little Madeline Peyroux and started cooking.
Shrimp Pasta
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2 slices Hickory Smoked Bacon (thick cut)
2 stalks Celery diced 1 medium onion diced
1 carrot diced
2 cloves garlic
Salt (to taste)
Black Pepper (to taste)
1 tsp. dry Thyme
1 tsp dry Dill
1.5 tbsp prepared Roux
15 large Shrimp, peeled, deveined
1 cup White Wine (preferrably Chardonnay with big butter note)
1 cu. peas (frozen)
2 cups Chicken Stock
8 0z. Angel Hair Pasta (about 1/2 a box)
0.25 cu. Sour Cream
In a large saute pan over medium heat cook bacon until crisp. Remove bacon and set aside on paper towel to drain.
In a pot over high heat, cook angel hair pasta in salted water. Pasta is done when al dente, as we are adding it to the sauce.
Over medium high heat, add onion and saute for 1-2 min. Add celery, onion and season with salt and pepper. Lower to medium heat and cook vegetables for 2 min until slightly browned. Add garlic, thyme and dill. Add roux and incorporate. Add shrimp and cook for 1 min stirring once to ensure both sides of the shrimp are seared. Add peas. De glaze pan with wine. The wine should form a thin sauce with the roux. Add chicken stock and stir to incorporate. Let the sauce return to a simmer. Add cooked angel hair pasta. If the sauce needs thinned, add a little pasta water. Turn off heat. Add sour cream and stir to incorporate.
Plate pasta in individuals bowls and garnish with broken bits of reserved bacon. Serve with wine used to de glaze.
Cheers -Charmed
