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posted: 9/18/2013 6:04 AM

Campanelle with Shrimp and Sweet Peas in Lemon Cream Sauce and Garlic Parmesan Toast

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1 pound shrimp, uncooked and unpeeled (15-20 count)

2 cups frozen sweet peas

2 large lemons

cup chopped onion

1/3 cup extra-virgin olive oil

2 cups heavy cream

1 stick (8 tablespoons) salted butter, at room temperature

1 cup shredded parmesan or Romano cheese

1 pound campanelle or other dried pasta, see note

loaf Italian bread or French baguette

2 tablespoons of chopped fresh mint

Garlic powder

Salt and pepper

For the toast (make ahead): Set oven rack toward the top and preheat broiler. Slice bread about -inch thick on a 45 degree angle, making eight ovals. Spread butter on one side of each slice of bread and place on a cookie sheet lined with aluminum foil. Lightly sprinkle with garlic powder and cover with grated cheese.

Place bread under broiler and cook until cheese melts and edges are golden brown, about 3-4 minutes. For the pasta: Set a large pot of water for pasta on stove over high heat. Finely grate zest of two lemons, then cut lemons in half and juice. Set aside juice and zest.

Peel and clean the shrimp, reserving the shells. In a small sauce pan over medium heat, add one quarter cup olive oil, onion and shrimp shells. Bring to a simmer and cook for 5 minutes. Add lemon juice and cook for an additional 2 minutes. Remove from heat.

Add pinch of salt to boiling pasta water and add pasta.

In a large skillet, add the remaining olive oil and cleaned shrimp, season with salt and pepper and cook on medium high heat, turning occasionally until shrimp turn opaque and just cooked through, about 3 minutes. Strain lemon juice, onion and shell mixture through a mesh sieve into the skillet with shrimp, pressing solids down with back of a spoon to release all liquids. Discard shells and lemon seeds. Add balance of butter to skillet and continue cooking on medium until butter is melted, then add frozen peas and whipping cream and gently stir.

Once shrimp mixture starts to bubble along edges, stir in remainder of cheese and season with salt and black pepper. Cook until cheese is melted, 1 to 2 minutes. Remove from heat and cover.

When pasta is cooked, about 10-12 minutes, reserve cup pasta water before draining. Once drained, return to pasta to pot or large serving bowl, add shrimp mixture, lemon zest and toss. Add 2-3 tablespoons of the reserved pasta water and continue to toss. This will smooth out the sauce and help coat the pasta.

Spoon into individual serving bowls, sprinkle with chopped mint and add garlic toasts.

Serves four.

Cook's note: Campanelle pasta is shaped like a floret or horn. This shape works well in nesting the peas and sauce for eating. Other shapes such as farfalle (bow tie), fusilli (corkscrew) or orecchiette (ear shape) work as well. See package for cooking duration.

Mike Baron

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