My brother has been wanting me to cook something for him so I made lunch for four today. My brother even helped me wash the parsley and basil, and he diced the onions too. I was surprised by this because he’s always so lazy.
The first time I saw Chef Rick Moonen was on an episode of Top Chef as a guest judge. His recipe called for shrimp shell stock but it’s almost impossible for me to de-shell live shrimp. So I adapted the stock ingredients. Shrimp sold in Hong Kong are either live or frozen with no shells at all.
[100% organic & wild shrimp]
- 1 lb live shrimp
- 2 TBS EVOO
- 2 TBS butter
- ½ cup dry white wine
- 2 cups water
- 1 chicken bouillon cube
- Coarse sea salt and freshly ground white pepper
- 1 medium onion, diced
- 6 garlic cloves, minced
- 1 tsp fresh thyme leaves
- 2 tsp crushed red pepper flakes
- One 14 oz. diced tomatoes
- ½ cup fresh flat-leaf parsley, stems removed and chopped
- ¼ cup fresh basil leaves, chopped
- Lemon wedges
In a saucepan, over high heat, boil the 2 cups of water, white wine, and the chicken bouillon cube. Boil for a couple of minutes until alcohol evaporates off. Turn off heat to stock and cover, put aside.
Heat a large skillet over high heat and when pan is hot, put in the olive oil. Add shrimp to pan and sauté with salt and white pepper. Stirring, cook shrimp for 2 minutes (not fully cooked) and then remove shrimp from heat and put aside.
Reduce the heat to medium-high and add the onions to the pan, along with the butter. Sauté until the onions start to soften, about 2 minutes. Then add the garlic, thyme, and red pepper flakes and sauté for 1 minute.
Pour in the stock and bring it to a boil. Reduce to half of the mixture. Add the tomatoes, season with salt and white pepper, and bring to a boil. Reduce the heat so the sauce is at an active simmer and cook for 5 minutes. Add the parsley, basil, and shrimp (with any juices in the bowl), cover, and turn off the heat after 1 minute.
Meanwhile, bring a pot of salted water to a boil and add a few drops of oil to prevent sticking. Cook pasta to al dente. Drain the pasta and add it to the sauce. Sprinkle some leftover basil strips and squirts of lemon. Serve immediately.
*Adapted from Rick’s Catch of the Day.