Today was the first day of our small community’s Wednesday Farmer’s Market. So last night as we sat on the sofa, I started thinking about the delicious organic vegetables and herbs that would be available today. One of my absolute favorite herbs is basil – the aromatic scent carries through with a robust flavor. Mild yet it packs enough of a punch to really make a meal.
Basil is great in so many things. I love to purchase the *real* mozzarella cheese and slice that with fresh off the vine tomatoes and basil leaves. Yum. It’s also great in omelettes with swiss cheese and tomato. And bacon, of course. And it’s fabulous in italian cooking – like homemade pasta.
And that’s when it hit me – homemade gluten-free pasta with basil, shrimp, white sauce. That would be dinner tonight.
I made my way to the Farmer’s Market this afternoon and picked up a freshly picked bunch of basil and some organic spinach (spinach is also great folded into an omelette. No cooking required!). Since I was on a mission, my trip to the FM was brief – in and out with my veggies & herbs. From there it was on to the grocery store to get some shrimp, fresh parsley, heavy cream, and wine. Then home to prepare the meal.
The spinach was supposed to be used for a salad or quickly sauteed and served on the side of our pasta dish but I rather quickly decided to shelve that idea. No time.
This meal was comprised of three parts: the sauce, the shrimp, the pasta. I started a pot of water boiling on the stove for my pasta and then set up 1 cup or so of the white wine to simmer in a smaller pan to which I also added some chopped basil and parsley and fresh garlic. Once the wine came to a simmer, in went the shrimp – tails and all.
While the shrimp slowly cooked, I started another saucepan with some gluten-free flour, more chopped basil/parsley, garlic, salt, pepper, a bit of olive oil and some cream. To this I added wine and then set it where the shrimp had been cooking – these I set aside to finish cooking off the heat.
Then it was time for the pasta. In hindsight, I would have used more basil. Having never made basil pasta before I was concerned about doing too much and having basil overkill (yes, it’s possible!). Oh well, I know for next time.
Typically I make my pasta on the counter but as the components were coming together so quickly, I decided to use my food processor. What a great time saver – less than 45 seconds and the pasta was ready to be rolled and cut. With my fabulous Kitchen Aid pasta attachments, this step is a breeze. Combined with the food processor the entire process was less than 10 minutes. Homemade pasta ready for water in 10 minutes. How I love modern technology.
Once the pasta was cooked it went into 2 bowls and then I poured on the cooked white sauce and plenty of shrimp. What is the point of eating pasta and shrimp if you’re just using a few? No thanks – I’m all about *lots* of shrimp!
Now I’m sitting here practically groaning. I ate WAY more than I should have and I’ll likely be hitting the hay early tonight. Heck, I’m ready for bed now. :laugh:
Gourmet pasta and shrimp in something like 30 minutes. Can’t beat that with a stick!
Gluten-Free Basil Pasta & Shrimp in White Sauce serves 3-6, depending on appetites
gluten-free pasta (previous blog post) *
1 pound raw shrimp
1 1/2 cups heavy cream
2 1/2 cups white wine
3 Tbl gluten-free flour
2 Tbl olive oil
*You can make plain pasta or you can add basil to make a delicious alternative. Add 1/4 cup (or a good handful of leaves) finely chopped basil to pasta ingredients and finish as directed. Yum!
Pour 1 cup wine into small saucepan and bring to simmer over medium heat. Add some chopped basil & parsley (approx 2 Tbl each) and 1 Tbl fresh chopped garlic. Once wine simmers, add shrimp and cook 3-4 minutes, stirring to make sure shrimp cooks evenly. Remove from heat and set on heat-safe surface to cool.
In separate saucepan combine 3 Tbl gluten-free flour, olive oil, approx 1/4 cup chopped basil/parsley combo, 1-2 Tbl chopped garlic. Stir well to combine and add cream and remaining wine. Cook over medium-low heat for 5 minutes or until thickened and aromatic. Add salt/pepper to taste and more wine if too thick.
While sauce cooks, peel and devein shrimp. Place back into wine & herbs when finished.
Cook pasta until al dente for best results (approx 4-5 minutes). Portion into dishes and top with sauce. Remove shrimp from wine/herbs and place over sauce and pasta.
Serve immediately. And then make sure the area behind you is clear because you’re going to be receiving a good number of pats on the back. This meal is beyond fab!