Pasta With Shrimp Ragù Recipes

CHEF JOHN'S DEVILED SHRIMP RAGU

Steps:

• Place shrimp shells into a saucepan with bay leaf and 1 pinch of smoked paprika over medium-low heat; cook and stir shells until they turn pink, about 5 minutes. Pour in water, bring to a simmer, reduce heat to low, and simmer shrimp stock for 20 to 25 minutes.
• Mix lemon juice, ketchup, brown sugar, ground chipotle pepper, 1/2 teaspoon smoked paprika, garlic, 1 pinch of salt, and cayenne pepper in a bowl.
• Strain shrimp stock into a bowl; discard shells and bay leaf. Whisk shrimp stock into ketchup mixture and set aside.
• Heat vegetable oil in a large skillet over high heat until small wisps of smoke rise from the skillet. Cook shrimp in the hot oil until bottom sides of shrimp are seared and browned, about 3 minutes. Stir in shrimp stock mixture and cook until shrimp are opaque, about 3 minutes. Transfer shrimp to a bowl using a slotted spoon, leaving sauce in skillet.
• Bring sauce to a boil and cook until sauce has reduced and thickened, 3 to 4 minutes. Stir in cold butter, turn off heat, and let residual heat of pan melt butter. Stir until butter has incorporated into sauce and sauce is slightly thickened.
• Stir shrimp into sauce and toss with chives. Serve shrimp with sauce.

PASTA WITH SHRIMP RAGù

Steps:

• Shell shrimp; boil shells with just enough water to cover, a large pinch of salt, a grinding of pepper and a pinch of cayenne. Simmer 10 minutes, then drain, reserving liquid (discard shells). Bring a pot of water to boil for pasta and salt it.
• Meanwhile, finely chop about a third of the shrimp. Put olive oil in a large skillet over medium-high heat; a minute later add onion and carrot, and cook, stirring occasionally, until onions are quite soft, about 10 minutes. Add tomatoes, herb and chopped shrimp, and cook, still over medium-high heat, stirring occasionally, until tomatoes begin to break down. Add stock from shrimp shells and cook, stirring occasionally, until mixture is no longer soupy but still moist.
• When sauce is almost done, cook pasta. When pasta has about 5 minutes to go, stir whole shrimp into sauce. Serve pasta with sauce and shrimp, garnished with a few leaves of marjoram or oregano.

GARLIC BUTTER SHRIMP PASTA

Steps:

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Season shrimp with salt and pepper, to taste; set aside. Melt 2 tablespoons butter in a large skillet over medium high heat. Add garlic, oregano and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Add shrimp and cook, stirring occasionally, until pink, about 2-3 minutes; set aside. Melt remaining 6 tablespoons butter in the skillet. Stir in pasta, arugula and Parmesan until arugula begins to wilt, about 2 minutes. Stir in shrimp. Serve immediately, garnished with parsley, if desired.

5-INGREDIENT GARLICKY SHRIMP PASTA

Steps:

• Fill a medium pot with water. Bring to a boil and season with salt. It should taste as salty as the sea. Because we're only using 1/2 lb of pasta, you do not need to fill a HUGE pot with water, you want the water to be starchy since we're using it in the sauce. I like for the water to only come up about 1/2-inch over the pasta.
• Heat a large skillet to a medium heat. Add 4 tablespoons butter. Once butter melts, add garlic. Saute for 2 minutes. Be careful not to burn.
• While the garlic cooks, season the shrimp on both sides with salt and pepper. Add shrimp to the skillet with the butter and garlic. At the same time, add the pasta to the boiling water. Cook shrimp until bright pink and curled up, about 3-4 minutes. Cook pasta until aldente.
• Once the shrimp are done, if the pasta isn't cooked yet, remove from heat. (You don't want them to overcook. When the pasta is done, add to the shrimp, garlic, and butter, return to the heat but reduce it to low. Add red pepper flakes and 1/2 cup of pasta water. Toss to combine, and then add remaining 1 tablespoon of butter, toss again. If needed, add more pasta water to create desired consistency (I added another 1/2 cup). Season pasta with salt and pepper.