Do you find yourself making the same pasta dish over and over? If you would like to prepare a pasta dish with a little more pizzazz for guests or a special occasion, then Seafood Agnolotti With Shrimp would be perfect It is a simple dish to prepare…the prep work can be done ahead of time and then finished right before serving. Your significant other or guests will be very impressed.
The flavors in this dish are outstanding. The shrimp are cooked “scampi” style in a butter sauce with pancetta, diced tomato, and tarragon and then finished with a little Pernod. The sauce is then spooned over the pasta. The tarragon and anise flavors are a perfect marriage with seafood.
The nice thing about this recipe is that it is very flexible. The pasta can be your choice of any delicate stuffed pasta, preferably seafood. The shrimp can easily be exchanged for sea scallops, lobster or crab. Try this recipe as is but if you like to experiment then let your tastes and imagination guide you and create your own version.
Seafood Agnolotti With Shrimp
For each serving you should plan on four to six agnolotti or ravioli and two jumbo shrimp for a first course, more can be added for a main course. This recipe is for two persons so adjust accordingly.
- 4 to 6 jumbo shrimp, shelled, deveined and the shells retained to make stock
- 2 c. water for stock
Take the reserved shells from the shrimp and place in a pan with the water and boil until reduced to 1 cup of shrimp stock. Discard shells and reserve stock. *You can substitute clam juice for the stock if you wish.
- 1 oz. pancetta, thin slices (about 4) minced
- 2 Tbsp. onion, minced
- 3 cloves of garlic, minced
- 1 c. white wine
- 1 c. shrimp stock (see above) or clam juice
- 2 Tbsp. butter plus an additional 2 Tbsp. butter
- 1 medium tomato, peeled, seeded and diced (approx. 1/4 c.)
- 1 Tbsp. chopped fresh tarragon, plus additional for garnish
- 1 Tbsp. Pernod or other anise flavored liquor
- salt and pepper to taste
Sauté the onion and pancetta over low heat for 3 to 4 minutes (do not let brown). Add the garlic and cook for an additional minute. Add the wine and stock and cook until reduced by half. *At this point the sauce can be cooled and refrigerated until needed or continue with the recipe. Whisk in 2 Tbsp. butter. Add the shrimp and cook until pink. Remove, cover to keep warm. Add the tomato, tarragon and Pernod to the sauce and cook until the tomato is just soft. Whisk in the last 2 Tbsp. of butter, cook until emulsified to desired consistency. Season with salt and pepper to taste. Keep warm.
- 12 (about 9 oz.) seafood agnolotti or stuffed pasta of your choice.
Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Drain pasta and place in the warm sauce, turn gently to cover in sauce and then plate. Top with the warm shrimp and drizzle the remaining sauce over the dish.
This dish is prepared in the traditional Italian way of saucing pasta lightly. If you tend to like a lot of sauce with your pasta, the sauce is easily doubled. Buon Appetito!