6 to 8 servings
YouTube instructional video is at the bottom.
What you’ll need
3 to 4 pounds small or medium-sized Louisiana shrimp
2 pints heavy whipping cream
Salted butter
Shredded parmesan cheese
Angel hair pasta
1 large tomato
Fresh basil
White wine (Optional)
Seasonings
Green onion
Garlic
Tony Chachere’s creole seasoning
Chef Paul’s seafood magic
Preparation of ingredients
Seasonings
Step 1- Chop a bunch of green onions including the ends. Chop or press 3 large garlic cloves.
Tomato and basil
Step 2- Rinse off one large tomato and fresh basil with cold water. Cut the tomato in half. Dig out the insides of the tomato using a small spoon. We’re only using the skin portion of the tomato. Dice the skin portion of the tomato. Chop fresh basil until minced.
Shrimp
Step 3- Remove the shrimp head and peel the shell off of each shrimp tail. Place the shrimp heads and shrimp tails into a medium-sized bowl and place the shrimp tails into a separate small bowl.
Step 4- Cut the back of each shrimp tail with a sharp serrated knife. Remove the contents that’s inside the shrimp’s digestive tract.
Step 5- Rinse off shrimp tails with cold water. Once done place the shrimp tails into the fridge until they are ready to be cooked. Reserve 8 shrimp tails to make a garnish in a later step.
Angel hair pasta
Preheat fire to medium heat.
Step 6- Add 2 and 1/2 cups water and 2 teaspoons salt into a large 8-quart pot. Stir all ingredients together and let come to a simmer. Add angel hair pasta and stir. Let simmer for 4 to 5 minutes stirring occasionally.
Step 7- Add pasta into a large strainer. Rinse pasta off with cold water. Let the pasta cool completely.
Pasta sauce
Preheat fire to medium heat.
Step 8- Add 3 tablespoons salted butter and 3/4 cup chopped green onion ends into a large saucepan. Stir all ingredients together. Let saute for 3 to 4 minutes.
Step 9- Add 3 cloves pressed garlic and 1 cup diced tomatoes. Make sure you reserve 1 teaspoon of the pressed garlic that will be used in the garnish later. Stir all ingredients together. Let sauté for 1 minute.
Step 10- Add 4 cups heavy whipping cream, 1/4 cup white wine (Optional), 2 or 3 teaspoons Tony Chachere’s creole seasoning, 1 or 2 teaspoons chef Paul’s seafood magic, 1/4 cup fresh basil or 1 teaspoon dried basil if you don’t have fresh basil, 1/4 cup chopped green onion, and 1/2 cup shredded parmesan cheese. Stir all ingredients together. Cover with a lid. Let simmer for 3 minutes stirring occasionally.
Step 11- Add shrimp tails and stir. Cover with a lid. Let simmer for 3 to 4 minutes stirring occasionally.
Step 12- Add 1 pound of cooked angel hair pasta. Remember cooked pasta weighs more than uncooked pasta. Stir all ingredients together. Let cool for 35 to 40 minutes before serving. For best results serve the next day so the flavors can settle and increase overnight.
Garnish
Preheat fire to medium heat.
Step 13- Spread a small amount of salted butter, 1 teaspoon pressed garlic, a small amount of Tony Chachere’s creole seasoning, and 8 shrimp tails into a large saucepan. Stir all ingredients. Let saute for 3 to 4 minutes stirring occasionally. Once the frying time ends turn your fire off. Let cool for 5 minutes and add the garnish ontop of the pasta before serving.
YouTube instructional video
