John Myers
Ingredients for 2 servings:
- 12 large shrimp(s), headless, with shell
- 10 g clarified butter
- 1 cup water
- 1 jar Prosecco
- 15 g clarified butter
- Sea salt
- 2 carrots, cut into fine julienne strips
- 1 organic lemon(s), zest and juice
- 100 g butter, cold
- Sugar
- 1 bunch of chives, cut into centimeter-long rolls
- 200 g ribbon pasta, fine (tagliolini with egg)
- Salt and pepper, mixed (four-pepper mix), freshly ground
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
quick, fresh summer noodles
Peel the prawns and remove the intestines. Rinse and dry the shells thoroughly. Fry them in clarified butter until they turn a golden brown all over. Deglaze with Prosecco and water and simmer for about 10 minutes, until you have about a cup of stock left. Strain through a fine sieve, reserving the stock. Add the pasta water and sea salt to a pan. Heat the remaining clarified butter, fry the prawns quickly and hot on both sides, and season with salt and pepper. Remove from the pan and keep warm. Cook the pasta while you prepare the sauce. For the thin tagliolini, this will take about 3-4 minutes. Briefly sauté the carrots in the remaining fat, deglaze with the prawn stock, add about 3 tablespoons of lemon juice and the butter, and melt over low heat, stirring frequently. Season with sugar, sea salt, and pepper (black, white, green, and red peppercorns), bring to a boil, and season to taste. Add the lemon zest. Add the shrimp and cooking juices. Drain the pasta and let it drain well. Then toss with the shrimp sauce mixture and arrange on plates. Sprinkle with chives and serve. The sauce coats the pasta very thinly, like a small beurre blanc. Despite the butter, everything tastes fresh. Note: I’ve designed this recipe for two servings, which is a bit large for us. On a hot summer evening, this amount would certainly be enough for three smaller servings.
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