- 200gr fresh shrimps (~20)
- 200gr salmon fillet
- 1 onion, carrot, celery stalk
- Salt, pepper, nutmeg
- 20gr butter
- 3 tablsp heavy cream
- 2 tablsp tomato paste
- 3/4 cup peas
- A shot of vodka (28cc)
- 200gr pasta (farfalle; elbow pasta; shells; also delicious with fettucini)
- Grana Padano or Parmigiano Reggiano cheese
:Equipment:
- Small bowl
- Paring knife
- Large sauté pan
- Aluminum foil
- Large pot, strainer (for the pasta)
- Wooden spoon
- Chop celery stalk, one carrot, white onion to mirepoix.
- Clean and peel shrimps: peel the outer shell and leave the tail; de-vein shrimp with a paring knife (see how in this link). Wash shrimp and put aside, in a small bowl filled with water and a few ice cubes.
- Heat oven or toaster oven to 175*C/ 350*F.
- Wrap salmon fillet in aluminum foil: put fillet in the middle of the aluminum square, skin side down, fold the top and bottom up and close tightly, then close the left and right sides. Salmon will cook/steam in own juices.
- Boil water for the pasta.
:Cooking:
- Cook pasta according to instructions. Drain and set aside.
- Bake wrapped salmon in the oven for 15-20 min.
- While the salmon is baking, sauté mirepoix in lightly oiled large pan until onion transparent.
- Add shrimp to mirepoix and stir in butter. Cook only for a minute or two until shrimp begins to change color from gray to pink. You will need to work fast in the next couple of minutes, not to overcook the shrimp.
- Add vodka, tomato paste, heavy cream, peas, and stir gently for a couple minutes on low heat.
- Remove sauté pan from the heat.
- Remove salmon from the oven; open the aluminum envelope, peel the salmon skin and separate the fillet to four-five chunks.
- Add salmon chunks to the shrimp, vegs and cream mixture. Stir gently and add salt, pepper, ground nutmeg.
- Add pasta to the pan, stir lighly to coat with sauce.
- Grate or peel shavings of Grana Padano or Parmigiano Reggiano cheese on top, and freshly ground pepper.
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