Composed Shrimp Pasta With Yogurt BechamelMay 5th, 2014 | By Peter Minakis | Category: Butter, Dairy, Featured, Flour, Garlic, Greek, Greek Wine, Herbs, Olive Oil, Onions, Sauce, Yogurt
Sometimes, you have guests that may need a little more attention – could be a colleague, boss or a person you want to show some extra care when entertaining. Pasta is one of those dishes that you have to be careful when serving. Ever notice, they never served long pasta like spaghetti or linguine at weddings or banquets? That’s because it’s messy with all the twirling and sauce.
If pasta is served at a banquet/wedding, it will short or stuffed like a ravioli. This version of shrimp pasta uses hollow Misko brand pasta, the kind most of you know for using in Pastitsio - Greece’s answer to Lasagna.
All I’ve done here is snap the pasta in half, boil it and toss it in an aromatic tomato sauce with an anise accent – brought to you by fresh chopped tarragon. You could always use fennel fronds or a splash of Ouzo for the same effect. The shrimp are dressed in the same sauce and laid atop of the bed of pasta.
Composed Shrimp Pasta With Yogurt Bechamel
2 Tbsp. extra-virgin olive oil + 1 Tbsp
16 medium sized shrimp, peeled and deveined
2 Tbsp. unsalted butter
1/2 cup finely diced onions
2 cloves of garlic, minced
2 Tbsp. grated carrot
2 Tbsp. finely diced celery
1 small bay leaf
1/4 cup dry white wine
2 Tbsp. Kyknos tomato paste
1 1/2 cups hot seafood/chicken stock
salt and pepper to taste
1/4 cup chopped fresh tarragon or fennel fronds
approx. 200 grams of Misko #5 pasta (or bucantini)
1 Tbsp. unsalted butter
1 Tbsp. all purpose flour
1 cup warm whole milk
salt to taste
pinch of fresh grated nutmeg (or Old Bay Seasoning)
1/4 cup strained (Greek style) yogurt)
- Toss your shrimp in 1 Tbsp. of olive oil, season with salt and pepper and place your large skillet on your stovetop over high heat. Place the shrimp in the pan and saute for 20 seconds side or until pink on both sides. Reserve.
- Reduce the heat to medium and add the remaining olive oil, butter and add onions, garlic, carrot, celery and sweat for 5 minutes. Add bay leaf, wine, tomato paste and stir in, reduce the wine for 1 minute. Add the stock, bring up to a simmer and reduce for 15 minutes or until sauce has thickened. Add chopped fresh tarragon, stir in and reserve/keep warm.
- Meanwhile, place a large pot of water on your stovetop and once aboil, season well with salt, snap your pasta in half and boil for 8 minutes, strain and reserve.
- To make your Yogurt Bechamel, place a small pot on your stovetop over medium heat, add the butter, olive oil and once the bubbling stops, add the flour and stir in and cook for a minute. Now gradually add your milk and continue to stir until thickened. Add salt to taste, pinch of nutmeg and stir in. Take off the heat and stir in the yogurt.
- Take 2-3 Tbsp. of tomato sauce and toss to coat the reserved shrimp. Add the reserved pasta and gently toss in the remaining tomato sauce. Divide the pasta and line up in rows on each plate. Divide and place shrimp on bed of pasta and spoons over some Yogurt Bechamel sauce.
- Serve with Kir Yianni Akakies Rose.
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© 2014, Peter Minakis. All rights reserved.