Creamy Seafood Pasta

Creamy Seafood Pasta

Ingredients:

•1 yellow onion diced 

•4-6 cloves of garlic minced

•1/2 lemon juice and zested

•4-5 cremini mushrooms halved and sliced

•1/2 cup of cherry tomatoes halved

•1/2 bulb of fennel thinly sliced

•1 handful of the fennel fronds

•1 handful of flat leaf parsley

•6-7 Wild pink Argentinian shrimps per person

•1 cup cherry tomatoes

•1 package spaghetti of choice

•1/4 cup Parmesano Regianno

•1/4 cup Pecorino Romano

•1 cup white wine

•1/2 tsp red chili flakes

•Salt and Pepper to taste. (I prefer either garlic salt or rosemary salt)

•1 tbsp. butter or Ghee

•1 cup of either organic cream, Thai coconut milk or Nut Pods Plain creamer

Bring a 4 quart pan with water to a boil, add salt and extra virgin olive oil. Add your pasta and stir it to avoid it sticking and let it cook for about 8 minutes or until slightly aldente (It should not be fully cooked but not as aldente as you would leave it for normal pasta dishes because we are not going to let it cook very long in the sauce, just enough to fully soak up and incorporate into the sauce.

In the mean time heat up a 5 quart sauté pan or enameled cast iron brassier, add extra virgin olive oil until it is shimmering (this mean your pan and oil is hot enough and ready to add ingredients). Add your onions, garlic, mushrooms and sauté for a couple of minutes then add your shrimp, salt, chili flakes and black pepper. Sauté your shrimp for no longer than three minutes and remove with a slotted spoon to avoid overcooking and set aside (By sautéing the shrimp for 3 minutes you'll get a nice sear on them and infuse their flavor into the dish and without overcooking them and ending up with rubbery or boiled shrimp texture. Please note they will not be cooked, they will finish cooking when we add them towards the end). Deglaze your pan with the white wine and let it reduce for a few minutes, add the lemon juice and butter. Because where only using 1 tbsp. of butter it will not be fully emulsified yet, this is just to begin the emulsification process and begin to balance out the acid. Once the butter has melted and incorporated into the sauce, add your cream and both cheeses. At this point you should have a nice emulsified sauce, even if its not fully emulsified or creamy hold off from adding more cream until the end because we are going to be adding some of the pasta water which will help it emulsify even more. At this point add your pasta, shrimp, fennel, cherry tomatoes and 1 cup of the pasta water. Taste and add more cream if necessary. Toss everything and let simmer until the pasta and the shrimp are perfectly cooked. Finish with flat leaf parsley, fennel fronds, lemon zest and serve. It should be silky, creamy but not overly heavy. You should have a perfect balance of savory, sweet, spicy, fresh and acidic all in one bite.