Spaghetti with sauteed shrimp and sugar snaps
Serves 4, with leftovers
|2||pounds uncooked medium shrimp in their shells, rinsed|
|Salt and pepper, to taste|
|2||tablespoons olive oil|
|2||large shallots, chopped|
|1||pound sugar snap peas, strings removed, pods cut on the diagonal|
|1/3||cup creme fraiche|
|2||tablespoons chopped fresh basil|
2. In a saucepan, combine the shrimp shells, salt, and water. Bring to a boil, lower the heat, and simmer, uncovered, for 10 minutes. Strain the stock through a fine sieve into a bowl. Measure 1 cup broth, reserving the rest in case you need it.
3. In a large pot of boiling salted water, cook the spaghetti for 8 minutes or until it is tender but still has some bite. Drain into a colander but do not rinse. Return the spaghetti to the pot.
4. In a large skillet, heat the oil over high heat. Add the shrimp and cook for 4 minutes, tossing constantly, or until they are pink and cooked through. With a slotted spoon, transfer the shrimp to a roasting pan, spreading them out so they don’t continue cooking. (Reserve half the shrimp for shrimp salad.)
5. Add the shallots to the skillet. Cook, stirring constantly, for 1 minute. Add the sugar snaps and continue cooking, stirring, for 2 minutes or until they are crisp and bright green. Pour in the reserved 1 cup broth, scraping the pan well to deglaze it. Let the mixture come to a boil.
6. Stir in the creme fraiche and let it cook for 1 minute, stirring often, or until hot. Return the shrimp to the pan. Reheat until hot.
7. Pour the shrimp sauce over the pasta. Toss gently over low heat. Add more shrimp stock, if necessary, to make a loose sauce. Taste for seasoning and add more salt and pepper, if you like.
8. Divide the spaghetti and sauce among 4 deep bowls. Sprinkle with basil.