Ingredients for Elswet's Shrimp Pasta In Herb Butter Sauce
- Hungarian Paprika
- Spaghetti
- 1 pound medium shrimp
- Garlic Clove
- 1/2 cup (1 stick) butter
- 2% Low Fat Milk
- All Purpose White Flour
- 1 teaspoon salt
- White Pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1 tablespoon chopped fresh fennel
- Ground Rosemary
- Grated parmesan cheese, to taste
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How to Make Elswet's Shrimp Pasta In Herb Butter Sauce
- Preheat oven to 400°F (200°C). Spread 1 tablespoon of paprika on a cookie sheet and toast for 7 minutes. Set aside to cool.
- Cook 1 pound of pasta according to package directions. Drain and set aside.
- Peel and boil 1 pound of medium shrimp until pink (about 3-5 minutes). Drain and set aside.
- In a medium bowl, cream together 1/2 cup (1 stick) of butter and 2 tablespoons of all-purpose flour until smooth.
- Place the butter-flour mixture in a double boiler (or a heatproof bowl set over a pan of simmering water) with 2 cups of milk, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon cayenne pepper. Stir continuously over medium heat for 8 minutes, or until smooth and thickened.
- Stir in 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh chives, 2 cloves minced garlic, 1 tablespoon chopped fresh fennel, and 1/2 teaspoon dried rosemary.
- Cook for an additional 4 minutes, stirring constantly. Pour the sauce over the cooked pasta and shrimp. Toss gently to combine, being careful not to break the pasta.
- Serve immediately in individual bowls. Top with grated parmesan cheese and dust with the toasted paprika.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
6g
Fat
103g
Carbs
19g
