When you cannot decide between Shrimp Alfredo or Carbonara, you have to let the ingredients decide. Well I did not have cream or half-n-half or eggs, but I did have some delicious shrimp stock from the shells. Well just work it out, and call it what it is not.
- 2 slices of oven cooked bacon
- 36-40 count farm raised shrimp about a 1/2 pound.
- Unsalted butter
- chopped garlic
- 1 tsp dried oregano
- 1 cup of shrimp stock.
- 1 tbsp of AP flour.
- about 3/4 cup of three cheese blend.
The shrimp stock is a simple dashi style stock made from the shrimp peels and kombu seaweed simmered in water. Boil the Kombu in the water for about 5 minutes until the viscosity of the water changes. Then remove from heat and add shrimp shells. Steep like you would with fish flakes for about 5 minutes, ensuring you don’t boil the shells and draw out the bitter flavor. Only the sweet shrimp essence. It can be put in jars and saved for other recipies.
The pasta sauce was made by adding the butter, chopped bacon, and garlic to the wok and stir frying until the garlic is translucent. 1 tablespoon of flour is added to the butter and cooked until a white roux is created. I suspect a corn starch slury could be used for those sensitive to wheat gluten. One cup of shrimp stock and 1 teaspoon of dried oregano is added. biring up to a slow boil or simmer until the sauce starts to thicken. The three cheese ( asiago parmesan and romano cheese) blend, and shrimp is added at this time and tossed until the cheese is melting. Pasta is pre-cooked al dente added once the cheese is melted. I had rigatoni today, so in it went. toss until the shrimp is done but tender and remove from heat and serve.