Happy September 1!
This weekend was an amazing weekend for good food and good company. Friday I was lucky enough to snag a Girl and the Goat reservation and had an AMAZING meal. Hands down, my favorite unique restaurant in the city. On Saturday, Josh and I broke out the new smoker and made some pulled pork. After almost 10 hours of low and slow on the smoker, it was legit fall off the bone. 10/10.
Sunday rolls around, I knew I was having Sweet Green for dinner… so I was like, fuck it. I am making pasta for lunch. It was so good guys. I was slightly hungover so the sauce brought me back to life.
Ingredients: yields about 4-5 servings.
Shrimp, tails off and deveined (at least 6 shrimp/person)
1 can of pureed tomatoes. Should be a larger size can 28 oz
1/2 cup of heavy cream
1/4 cup of vodka
1/4 cup of Pinot Grigio or whatever white wine you have on hand
1/4 cup of Parmesan cheese
1 onion, diced
2 cloves of garlic
Olive oil
2 tablespoons of butter
Fresh basil
Salt, pepper, red pepper flakes and garlic powder to season
1 bag of Fettuccine nests. The nests cook WAY nicer than the regular boxed fettuccine pasta. If you can’t find the nests, no biggie.
Method:
I always like to cook my shrimp first and remove them from the heat so they don’t overcook. Start by seasoning the shrimp with salt, pepper and garlic powder. Cook in a little olive oil over medium high head in a LARGE saute pan for about 5-6 minutes. Remove the shrimp and set aside. In the same pan, add in the diced onion, garlic, and butter and cook for about 4 minutes until the onions are soft. Add in the vodka and wine and cook until the liquid reduces, about 2 minutes. Add in the tomato puree and as much red pepper flakes as your spicy heart desires. Add in the cream and stir until everything is evenly combined. Cook the sauce for about 30 minutes and season with salt and pepper towards the end of that 30 minutes.. Cook your pasta in salted water (cook for one minute less than the directions on the package say). Once your pasta is done, reserve some of the pasta water. Add in the pasta to the sauce along with the shrimp. Splash a little of the reserved pasta water in too, it’ll really help bind the pasta and sauce together. Add in fresh shaved Parmesan and stir everything until the cheese is melty. Plate and top with fresh basil. ***Chefs kiss***
foodierunion.com 