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Seafood Pasta with Shrimp, Calamari, Butter and Lemon Sauce
Pasta served with shrimp and fried calamari in a rich butter-and-lemon sauce thickened with shrimp stock, finished with cream, tomato, and cilantro. The shrimp heads are used to create a concentrated seafood broth.
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Ingredients
- Shrimp (Use the heads to make the concentrated shrimp stock; the shrimp are butterflied and later cut lengthwise.)
- Shrimp heads (Used for the shrimp stock.)
- Calamari tubes (Cut into rings; part of the calamari is fried for finishing.)
- Pasta (The transcript does not specify the type or amount.)
- Olive oil (Used for the shrimp stock and for sautéing the shrimp and sauce.)
- Onion (For the shrimp stock.)
- Carrot (For the shrimp stock.)
- Garlic (Used in the stock, with the calamari, and sliced in the butter sauce.)
- Celery (For the shrimp stock.)
- Water (For extracting the shrimp flavor in the stock.)
- Salt (Used in the seasoning mixture and as needed.)
- Black pepper (Used in the seasoning mixture.)
- Mustard (Named in the transcript as part of the seasoning; amount unclear.)
- Unclear seasoning (The transcript contains an unclear phrase after mustard, possibly additional spices. It is not identifiable with confidence.)
- Lemon juice (Used to season the calamari and in the sauce.)
- All-purpose flour (For coating the calamari and thickening the sauce.)
- Ice water (The coated calamari is dipped in ice water before being coated in flour again.)
- Butter (Added to the sauce after the shrimp are sautéed.)
- Paprika (Added to the butter sauce.)
- Lemon zest (Added to the sauce with the lemon juice.)
- 1 tbsp Cream (The transcript says to finish with one spoonful of cream.)
- Tomato (Added near the end of the sauce.)
- Cilantro (Added with the tomato as a finishing herb.)
Steps
- 1
Prepare the seasoning mixture with salt, black pepper, mustard, and the additional seasoning mentioned indistinctly in the transcript. The exact amounts and identity of the final seasoning are not given.
- 2
Heat olive oil in a pot and add the shrimp heads. Sauté them so their concentrated shrimp flavor is released into the oil.
- 3
Add the onion, carrot, garlic, and celery to the shrimp heads. Stir to combine and cook the aromatics.
- 4
Add water and a sprinkle of the seasoning mixture. Simmer over low heat until the shrimp flavor has been extracted and the stock is concentrated.
- 5
Cut the calamari tubes into rings. Season them with the seasoning mixture, minced garlic, and lemon juice, then toss to coat.
- 6
Coat the seasoned calamari in flour, dip it into ice water, and coat it in flour a second time.
- 7
Fry the double-coated calamari while the coating is still cold and cook until it is ready and crisp. The transcript does not specify the frying temperature or time.
- 8
Heat olive oil in a separate pan and add the shrimp. Butterfly each shrimp by cutting along the side where the digestive tract is located so it opens and lies flatter, resembling a piece of fish fillet.
- 9
Sauté the shrimp until cooked, then cut them lengthwise.
- 10
Add butter to the pan with the shrimp, followed by sliced garlic. Cook until the garlic releases its aroma without burning.
- 11
Add a spoonful of flour and stir it into the butter and aromatics. This flour will thicken the shrimp stock into a sauce.
- 12
Add paprika, lemon juice, and lemon zest. Stir to combine.
- 13
Finish the sauce with one tablespoon of cream and stir until the sauce is ready to receive the shrimp and pasta.
- 14
Add the tomato and cilantro to the sauce.
- 15
Return the sautéed shrimp to the sauce, then add half of the fried calamari.
- 16
Add the pasta and toss it through the shrimp and lemon-butter sauce. The transcript ends here and does not specify the pasta-cooking method, final cooking time, or plating instructions.
Notes
The source does not provide quantities for nearly all ingredients. It also does not state the pasta type, whether the shrimp stock is strained, the frying temperature, pasta-cooking instructions, or final plating details. The transcript contains one unclear seasoning phrase after mustard, so it has been retained as an unidentified seasoning rather than guessed.
Nutrition per serving
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