• Tommy Centola

Shrimp and Pasta Bordelaise

Updated: Jan 3

Right now, Shrimp season is in full swing. To me, this means taking a ride to the Westwego Seafood market and buying shrimp fresh off a boat. Here is a quick and easy pasta dish that is typical New Orleans. It uses the New Orleans version of Bordelaise, a butter and garlic sauce.

1 pound Angel Hair Pasta

1 cup ( 2 sticks) Butter

5 chopped Shallots

3 tablespoons chopped Garlic

2 pounds peeled and deveined Medium Shrimp

1/2 cup dry White Wine

1 teaspoon White Pepper

1 bunch chopped Scallions

3 tablespoons chopped fresh Parsley

Boil the pasta in boiling water according to the package directions and drain. Melt 1/2 cup of the butter in a large sauté pan and sauté the shallots for 30 seconds. Add the garlic, cook another 30 seconds, then stir in the shrimp. Cook over moderately high heat until the tails of the shrimp curl, then reduce the heat to medium and add the wine. Cook the mixture for 5 minutes, then add the pepper, scallions, and parsley. Lower the heat and simmer the sauce for a few minutes.

Just before serving, toss the the drained pasta in the suace, then remove the pan from the heat and fold in the remaining 1/2 cup of butter.

Enjoy!!!

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