Shrimp Pasta

Shrimp Pasta

Rating: 5 out of 5.
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This shrimp pasta. WOW. It is by far the most delicious pasta I have ever made and the only pasta that beats it is from Florence, Italy. It’s super simple, but what makes it is my fresh lobster stock. Without it you’ll have an average shrimp pasta so please don’t skip the most important step!

Fresh seafood pasta…

Seafood pasta, with fresh seafood, is probably one of my favourite meals. The simplicity behind it really lets the ingredients shine and allows you to enjoy each component separately and together as a whole.

Shrimp Pasta

So quick and easy to make!

If you already have your lobster stock ready, this quick pasta is sure to blow your taste buds away. The secret to the most flavourful pasta dish is to boil your pasta in the lobster stock, and then used that reduced “pasta water” aka lobster stock in your pasta sauce too.

Shrimp Pasta

Variations:

This pasta is most definitely not limited to shrimp as your seafood of choice. I would have preferred to use lobster, but we had already eaten it all before I made the stock. Next time I’ll definitely put some lobster meat aside for this recipe. You can substitute the shrimp for pretty much any seafood you like but I’d suggest sticking to shrimp, lobster, or mussels.

In terms of the pasta itself, I used a spaghetti noodle, but a linguine or angel hair pasta would suit this dish as well.

If you don’t have your own lobster stock, I’d recommend using a store bought fish stock and maybe add a bit of clam juice to it too. It won’t be nearly as good, but it’s an easier option and will still result in a tasty dish.

Shrimp Pasta

Shrimp Pasta

An absolutely delicious shrimp pasta made in a fresh lobster stock.
Prep Time 15 mins
Cook Time 20 mins
Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Medium pot
  • Large saucepan

Ingredients
  

  • 4 cups fresh lobster stock (recipe on the blog)
  • ½ lb shrimp
  • 2 tbsp olive oil extra virgin
  • 3 cloves garlic minced
  • 1 pint cherry tomatoes halved
  • ½ tsp chili flakes
  • 1 tsp parsley fresh or dried
  • 1 tbsp fresh basil
  • salt and pepper to taste
  • ½ package spaghetti noddles

Instructions
 

  • In a medium pot, bring 4 cups of lobster stock to a boil (recipe on the blog). Add the pasta and cook as per the instructions on the package or until al dente. Once cooked, drain the pasta but be sure to set aside the reduced lobster stock aka "pasta water".
  • In the meantime, put the olive oil in a large saucepan over medium-high heat. Once heated up, add the shrimp and cook on each side for 2 minutes (timing may vary depending on the size of your shrimp). When your shrimp is flipped after 2 minutes for the first time, add the garlic, parsley, chili flakes, salt and pepper. Once the shrimp are cooked, remove from the pan and set aside.
  • Turn heat down to medium-low and add the halved cherry tomatoes and ½ cup of the reduced lobster stock. Cook for 2-3 minutes or until tomatoes start to soften. Add the shrimp, basil and cooked pasta to the pan and mix until well combined. Your pasta is now ready to serve!
Keyword cold pasta salad, italian, lobster stock, seafood pasta, shrimp pasta

Lobster Stock

Rating: 5 out of 5.
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Due to this whole pandemic and the lack of demand, lobsters are actually quite affordable right now. Regardless of how you decide to enjoy the crustacean, you BETTER NOT just throw away the shells! All the hard exterior and nasty innards create the most beautiful tasting lobster stock that you can use in your next bisque, seafood pasta or whatever else you can think of. Although, I do warn you that the smell is quite pungent so it’s not for the faint of heart. Your space will reek of seafood, but again, you will in no way regret the end result. It is absolutely to die for.

Lobster stock

How to make it:

In a large pot, char 1/2 yellow onion on medium-high heat. Then add all the scraps of 3 lobsters into the pot (including the shells and any innards not eaten), along with 2 bay leaves and 1/2 tbsp of peppercorns. Add a can of clam juice and enough water to just about cover the contents of the pot. Simmer for 2-3 hours. Liquid will reduce into a beautifully flavourful stock. Right before straining the stock, add 1 tbsp of vegeta. If you have a high-powered blender (please don’t use yours if it’s not), blend the shells in the liquid for maximum flavour release. If you don’t have a high-powered blender, you can also simply mash the shells for a few minutes with a wooden spoon. Strain and store the lobster stock in glass containers (I keep and use old jars) in the fridge for a week to week and a half or freeze for up to 3 months.

Lobster Stock

The most flavourful and delicious stock I have ever made!
Prep Time 5 mins

Equipment

  • Large pot

Ingredients
  

  • 3 lobster shells and innards
  • 1 can clam juice
  • 1/2 large yellow onion charred
  • 2 bay leaves
  • 1/2 tbsp full black peppercorns
  • 1 tbsp vegeta

Instructions
 

  • In a large pot, char the onion on medium-high heat. Then add the lobster shells and bits, clam juice, bay leaves and peppercorns to the pot. Cover with the clam juice and water until contents are just about covered.
  • Simmer for 2-3 hours.
  • Add 1 tbsp of vegeta and simmer for another few minutes.
  • Before straining, mash the contents with a wooden spoon to release any last bit of flavour.
  • Strain into glass containers and refrigerate for 1-1.5 weeks or freeze for up to 3 months.
Keyword lobster, lobster stock, seafood stock, stock