So…
wow…
This recipe took several major twists and turns, but everything ended up delicious, so, no harm, no foul, and pass the rolls.
First, it was supposed to be Langostinos; but I had Argentinian pink shrimp. Then, there was the lobster sauce, but, I had no luck finding lobster juice, so went ahead with the approved clam juice substitute.
Lastly, because, of course it would, the recipe called for spiralized zucchini; but I had this highly recommended brown rice pasta I wanted to try, so, still gluten-free, just a slight change in plan.
Note: we do not need to be gluten-free, but several friends and family members do, so I tend to investigate possible options and test them on the two of us, sharing anything good to the world at large.
This recipe will be shared.
INGREDIENTS
•1 tbsp butter
•1 tbsp olive oil
•2 shallots, diced
•5 cloves garlic, minced
•1/3 cup white wine
•8 oz clam or lobster juice
•1 tbsp lemon juice
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1 tsp Seasoned Salt
•1/2 tsp black pepper
•1/4 tsp crushed red pepper
•1/2 lb raw shrimp, peeled and deveined
•Blanched Asparagus
•Shredded Parmesan cheese
•Diced basil and parsley
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Blanch your asparagus for two to three minutes in salted boiling water, then immediately plunge into a bowl filled with ice water. Remove the bright green asparagus to a platter to drain and set aside.
Set a large pot of salted water to boil over high heat for the pasta.
Cook the pasta according to package instructions, then drain and return to the pot and keep warm. Adding 1/2 cup of the pasta water to the drained pasta will help to keep it from sticking together.
Melt the butter with the olive oil over medium high heat until bubbling.
Add the garlic and shallots and cook, stirring often, for two minutes before stirring in the clam (or lobster) juice, lemon juice, white wine, Sherry Peppers, hot sauce, Seasoned Salt, black pepper, and crushed red pepper flakes.
Simmer for five minutes, until slightly reduced, then stir in the shrimp, cover the pot, remove from heat and set aside to rest for six minutes, until the shrimp is cooked through, adding the chopped blanched asparagus after three minutes.
That is it!
Tender, tasty, garlicky (the original recipe thought that two cloves was sufficient, as if!) shrimp and veggies.
Serve over pasta with chopped fresh parsley and basil and shredded Parmesan.
We had ours with Garlic Butter Crescents fresh from the oven (not gluten-free, obviously, but the rest of the meal was, so I call that a good effort).
So. Recap.
No langostinos, no lobster sauce, but…
Tasty shrimp, clam sauce, and extra garlic!
Yeh. That’ll do.