- 1 ½ pounds of shrimp with the shell on
- ¼ cup evoo
- 3 cloves garlic minced
- ¼ cup of white wine
Buy some shrimp from 26/30 to the pound or u/15 to the pound. I like to use 16/20 shell on shrimp. Either shell the shrimp yourself or have your fish store or supermarket fish monger clean them for you. Either way, SAVE THE SHELLS!! You will need them for the next step. Put the ¼ cup evoo in a hot sauté pan and add the garlic when the oil is hot. Put the shrimp in the pan and mix them around. Add pepper but NO SALT!!!. Allow to cook partially and add white wine. Remove from heat and put to the side. Shrimp should not be full cooked.
- 1 quart of water
- Shrimp shells
- ¼ cup of fine chopped onion
- 2 cloves of garlic fine minced
- Salt and pepper, But only a pinch of salt!!!
In a large sauce pan add the water, shrimp shells, onion, garlic, pepper and ONLY A PINCH OF SALT!! Allow to come to a rolling boil. Allow to boil for 10 minutes. Remove the shells and leave the stock to cool on the stove.
- 4 ounces evoo
- 4 ounces butter
- 6/8 ounces of whole wheat flour
- 1 cup butter milk
- 12 ounces parmesan cheese grated or ground
- Shrimp stock from previous step
- Shrimp from first step
- White pepper
- Black pepper
In a Large heated sauce pan, add the evoo and then the butter. You can use all evoo but I like the butter some times. When the butter starts to bubble add the whole wheat flour, a little at a time and mixing constantly to avoid lumping. When you have only a tan paste and there is no dry flour, you have enough flour. Stir until you see the “paste” come together and not stick to the side of the pot when you are stirring. Now start to add the butter milk slowly and constantly mixing. NO LUMPS. Now you will have an off white mixture some what at the consistency of wall paper paste. Add the cheese and stir. The cheese is very salty and that is why I have been a pest about not adding any salt. Now add the cooked shrimp and mix. Now you can thin the sauce with shrimp stock if it is still too thick. Add some white and black pepper. I think the pepper, especially the white pepper, makes this dish. It is ok to only add a little shrimp stock since the sauce is substantial on its own. The sauce should be creamy enough to stick to pasta but not as thick as the wall paper stage. It’s also ok to have shrimp stock left over. I put it into a freezer bag, mark it and freeze it for later.
I like to serve this over some home made whole wheat fettuccini pasta but just about any pasta or rice will do.