Tuesday, June 11, 2013

Shrimp & Radish Pasta in Creamy Dill Sauce

Shrimp & Radish Pasta in Creamy Dill Sauce
(for two)

This recipe provides an exciting and balanced flavor experience, thanks to the sweetness of the radishes, the fresh tart flavor of the dill and cornichons, the warmth of fresh rosemary and just the right amount of creaminess from the Mascarpone. The browned butter, white wine, onion and garlic supply delicious layers of supporting background flavor.



-1 large onion
- ¼ yellow squash (chopped)
- 4 large radishes (chopped)
- 4 diced cornichons or regular (not sweet) gherkins
- 1 medium rosemary sprig
- 1 small handful fresh dill
- 2 cloves garlic (minced or pressed)
- 1 tablespoon salted butter
- 2-3 tablespoons Mascarpone cheese
- 16 large uncooked shrimp (peeled & deveined; tails removed)
- ½ cup chicken stock
- Dry white wine (I used Chardonnay)
- 8 oz spaghetti or fettuccine
- Salt and ground black pepper to taste

Slice the onion thinly lengthwise, and then cut across the onion crosswise to 
cut the slices in half.

Melt the butter in a large skillet over low heat, stirring it with the back of a spoon.

Allow the butter to sizzle and darken in color. A light caramel brown color is what you are looking for; continue to stir during this process; do not allow the butter to burn.

Turn up the heat to medium-low and add the sliced onions to the pan. Add some salt and sauté until softened and translucent.

Start boiling some salted water for cooking the pasta. After the water begins to boil, add the pasta and cook according to package directions. *Tip: If your sauce ends up being finished before the pasta is done cooking, remove the pan from the heat and cover until ready to add the pasta.

Add the garlic and cook for about 30 seconds. Turn up the heat to medium and add the white wine (about 2-3 times around the perimeter of the pan).

Pinch off the fresh dill into small pieces and add to the pan.

Add the chopped radishes and diced cornichons to the mixture. 

Remove the rosemary needles from the stem, roughly chop them and add to the pan as the wine is reducing.

When the wine has reduced by about half, pour the chicken broth into the pan. Add more salt to taste, and some freshly ground black pepper.

Transfer the chopped yellow squash to the pan and cook in the simmering sauce to your desired tenderness.

Reduce heat to medium-low and add the Mascarpone cheese, stirring until it dissolves into the sauce.

Place the uncooked shrimp into the pan and cook until pink and opaque. 

Remove the cooked shrimp from the sauce and set aside.

Add the cooked pasta to the pan, tossing with tongs until it is evenly coated (allow the pasta to absorb most of the sauce). 

To serve: Pinch some of the pasta between the tongs and twist in a circular motion. Slide a large spoon under the twisted spaghetti and lift it from the pan and onto a plate. Top with the cooked shrimp and a sprig of fresh dill. Enjoy!

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