alevia's kitchen
Short Description
Squid ink pasta is tossed in a creamy brie sauce and topped with sautéed shrimp and fresh herbs for a decadent seafood experience.
Ingredients
1 shallot, finely chopped
1 tablespoon butter
¼ cup dry white wine
1 cup 35% heavy cream
½ cup (60 ml) chicken broth
16 shrimp, peeled & deveined
2 oz olive oil blend
1 lb squid ink pasta
2 oz mushrooms, sliced
½ lb brie cheese, rind removed, diced
3 oz parmesan grated
2 teaspoons miso paste white
1 tablespoon chopped tarragon
salt and pepper
Preparation
In a saucepan, sauté the shallot in butter, seasoning with salt and pepper. Deglaze with wine, then incorporate the cream and broth, bringing the mixture to a boil.
Take off the heat, add the cheese, and whisk until it melts. If needed, return to the heat without boiling. Stir in the tarragon and adjust the seasoning as desired.
Bring a pot of salted water to a boil and cook the pasta, reserving some cooking water. Once the pasta is done, drain and rinse. In a hot skillet, add some oil and cook the shrimp until done.
Reheat the sauce, add the pasta, and toss thoroughly. Serve in a warm bowl, topped with shrimp and Parmesan cheese.