Wild American Shrimp – Shrimp, Crawfish and Cavatelli Pasta Recipe
Ingredients:
6 jumbo Wild American Shrimp® with head on
1/2 pound Louisiana crawfish
1 pound cavatelli pasta
1 can diced tomatoes
3 tablespoons diced chorizo sausage
8 kalamata olives
1 tablespoon shallots, diced
2 artichokes, quartered
1/2 cup white wine
1 1/2 cups shrimp stock (Stock can be purchased already prepared.)
1 tablespoon fresh oregano
1 teaspoon saffron threads
1/4 cup extra virgin olive oil
1/2 cup arugula pesto (Any pesto can be substituted.)
1 tablespoon butter
2 ounces Manchego cheese
Salt and pepper to taste
6 jumbo Wild American Shrimp® with head on
1/2 pound Louisiana crawfish
1 pound cavatelli pasta
1 can diced tomatoes
3 tablespoons diced chorizo sausage
8 kalamata olives
1 tablespoon shallots, diced
2 artichokes, quartered
1/2 cup white wine
1 1/2 cups shrimp stock (Stock can be purchased already prepared.)
1 tablespoon fresh oregano
1 teaspoon saffron threads
1/4 cup extra virgin olive oil
1/2 cup arugula pesto (Any pesto can be substituted.)
1 tablespoon butter
2 ounces Manchego cheese
Salt and pepper to taste
Directions:
Heat sauté pan. Add oil, shrimp, chorizo, olives, shallots and artichokes. Toss around for a minute and remove shrimp. Deglaze with the white wine, reduce by a third. Add the tomato, shrimp stock, oregano and saffron. Bring to simmer, add in the pasta and simmer again for 1 minute; add shrimp and crawfish and heat through. Finish with butter and season to taste. Pour pasta into a bowl and drizzle with the arugula pesto. Add shaved Manchego cheese.