Shrimp in Rundown Sauce With Cavatelli
Updated Oct. 12, 2023
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½pounds jumbo shell-on shrimp
- 2tablespoons neutral oil, such as canola
- 2tablespoons grated fresh ginger (from a 2-inch piece)
- 2lemongrass stalks, trimmed, tough outer layers removed and tender centers sliced lengthwise and smashed with the back of a knife
- 2garlic cloves, smashed and peeled
- Salt
- ¼cup tomato paste
- 1(13.5-ounce) can coconut milk
- 1pound cavatelli or medium shell pasta
- 4scallions, thinly sliced
- 1lime
- 2tablespoons unsalted butter, room temperature
- ½cup mixed soft herbs, such as dill, basil and chives, chopped
Nutritional analysis per serving (6 servings)
334 calories; 23 grams fat; 15 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 26 grams protein; 545 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Prepare the rundown sauce: Peel and devein the shrimp, reserving the shells and refrigerating the shrimp. Heat 1 tablespoon oil in a large Dutch oven or skillet over medium-high. Add the ginger, lemongrass and garlic and cook, stirring frequently, until the lemongrass is just beginning to soften, about 2 minutes. Add the shrimp shells, season lightly with salt and cook, stirring, until the shells turn pink, 2 to 4 minutes.
- Step 2
Add the tomato paste, reduce the heat to medium, spread the paste in the Dutch oven and cook until it darkens in color, 1 to 2 minutes. Add the coconut milk, stirring to dissolve the tomato paste. Add enough water to completely submerge the shrimp shells (about ¾ cup).
- Step 3
Bring the liquid to a boil. Simmer, pressing down on the shells frequently, until the stock is reduced to three-quarters of its original volume, 12 to 15 minutes. Strain through a sieve into a liquid measuring cup, pressing down on the solids to get out as much liquid as you can. Reserve the Dutch oven.
- Step 4
Meanwhile, bring a pot filled with generously salted water to a boil. Cook the pasta until al dente. Reserve 1 cup pasta water and drain the pasta.
- Step 5
Set the reserved Dutch oven over medium heat and heat the remaining 1 tablespoon oil. Add the scallions, season lightly with salt and cook until softened, about 1 minute. Add the rundown sauce, increase the heat to medium-high and add the shrimp. Season lightly with salt and stir to coat the shrimp in sauce. Add the pasta and cook, stirring, until the shrimp are cooked through, 3 to 5 minutes. If at any point the liquid starts to dry out before the shrimp is cooked through, use the reserved pasta water (about ¼ cup at a time) to loosen up the sauce and prevent the pasta from burning or sticking to the bottom of the Dutch oven.
- Step 6
Remove from heat, zest the lime directly over the pasta and slice the lime into wedges. Add the butter to the pasta and stir to coat. Serve immediately, with a shower of mixed herbs and the lime wedges for squeezing.
Private Notes
Comments
I've cooked for many decades. I've over cooked shrimp more often than I care to admit. When a recipe has three things going on- thickening the sauce, finishing the cooking of the al dente pasta and cooking the shrimp, all in the same pot, the chance of this occurring in the same amount of time is slim. The big loser, of course would be the shrimp. To avoid this, I will saute the shrimp until just done and reserve. When the pasta and sauce are done, I will add the shrimp to rewarm.
I made it, without the butter and reserve pasta water, because I had no idea what to do with them. There was plenty of sauce without them.
I think the butter gets stirred into the pasta and sauce at the end. Reserved pasta water to be added to sauce if needed? But should have stated that if one is not used to using it.
Absolute firm favourite in our house - love making this, pretty easy recipe and yet taste like it involves a lot of work… I would happily serve this to guests too. This is a solid 10.
Any gravy made direct from shrimp shells is nice. This one is really delicious and elegant. Made it with rice and unfrozen cooked shrimps, put less water. Will definitely cook again.
Beautiful velvety sauce from this recipe; absolutely gorgeous dish. A showstopper yet easily made.
Advertisement