Shrimp in Champagne

 

This week's recipe is a luxurious dish for the more adventurous cook.

¼ cup of sparkling wine

1 small clove of garlic, sliced or grated finely

½ tsp. chilli flakes

2 tbsp. chopped flat leaf parsley

1 tbsp. butter

½ tbsp. cooking oil

Spaghetti or fettuccine*

*To measure the amount of pasta you need, make the okay sign.  Move the tip of your index finger down to the inner base of your thumb.  The amount of past that fits in the “O” is the amount to cook.

Cook the pasta in plenty of salted water as instructed on the pack.

To peel the shrimp ( in Australia, we call them prawns) start by lifting the legs on one side up towards the back of the shrimp then place your fingers between the flesh and the shell.

 

Lift the shell away from the flesh, up over the back and down to the legs on the other side.  You may need to do this in two or three tries, depending on the size of the prawn.

To remove the head and digestive tract, pull the head away from the body gently, drawing the digestive tract out of the flesh. 

Remove the head and tip the juices out of it then pinch the end of the digestive tract firmly and pull it out slowly.  You’ll get the hang of it.  If it doesn’t all come out, insert the point of a wooden skewer under the flesh and draw the tract out of the opening. 

Discard the digestive tracts but keep the heads.

When the pasta is cooked, reserve quarter of a cup of the water then drain the rest off and place the cooked pasta in your serving bowl. Cover the bowl with the saucepan lid to keep the pasta warm.

Return the pot to the heat and add the butter.

When the butter has melted and foaming reduce the heat a little and add the prawn shells and heads.

Fry them for two minutes, stirring them from time to time.

Pour the wine into the pot and add the chili and garlic.

Cook until the wine evaporates then pour the pasta water into the pot.

Cover the pot and boil the shells for two minutes, then remove the lid and let the pot boil for another minute or two so that the liquid thickens a little.

Strain the liquid and mix it through the pasta with the chopped parsley then cover the bowl with the saucepan lid.

Return the pot to the heat and, when the remaining water has evaporated, pour in the cooking oil.

Add the prawns and fry them for one minute each side.

To serve, stack the prawns on top of the pasta, pouring the remaining oil and pan juices over them.