ROASTED SHRIMP CAPELLINI WITH SHALLOTS AND FINES HERBES

  • Updated: March 3, 2012 - 9:22 PM

ROASTED SHRIMP CAPELLINI WITH SHALLOTS AND FINES HERBES

Serves 4.

Note: Fines herbes are a blend of finely chopped chervil, parsley, chives and tarragon. The blend is sometimes available fresh in supermarkets, and usually available dried. From "The Bonne Femme Cookbook," by Wini Moranville.

• 1 lb. large shrimp, peeled and deveined

• 2 green onions (white portion and some tender green tops), sliced (about 1/4 c.)

• 1 large shallot, finely chopped (about 1/4 c.)

• 1 garlic clove, minced

• 1/4 c. snipped fresh fines herbes, or 1 tsp. dried fines herbes, crushed (see Note)

• 1/4 c. extra-virgin olive oil

• 1 tbsp. fresh lemon juice

• Salt and freshly ground black pepper to taste

• 6 oz. dried capellini (angel-hair pasta)

• 1 c. frozen peas

• 1/2 tsp. chicken base or crumbled high-quality chicken bouillon cube

• 3/4 c. grated Parmigiano-Reggiano cheese (about 3 oz.), divided

• Red pepper flakes, optional

Directions

Preheat oven to 400 degrees. Bring a large pot of water to boil for pasta. Lightly coat a 9-inch-square or round baking dish with olive oil.

Place shrimp in one layer in baking dish. Sprinkle green onions, shallot, garlic and herbs over shrimp. Whisk together olive oil and lemon juice and pour evenly over shrimp. Season with salt and pepper. Roast until shrimp are opaque, about 10 minutes.

When shrimp are done, cook pasta according to package directions, adding peas during last minute of cooking time and scooping out 1/4 cup of pasta cooking water before draining. Drain pasta and peas. Return reserved pasta water to pot and swirl in chicken base with pan set over medium heat to dissolve. Remove pan from heat. Add pasta and peas and half of cheese. Toss.

Add roasted shrimp to pasta, including seasonings and any juices in pan, and toss. Add remaining cheese, salt and pepper, and if you like, some red pepper flakes. Toss again; reheat gently if necessary. Divide among wide shallow bowls and serve.

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