TASTING PASTA

MAKING BETTER TASTING PASTA NOODLES WITH SHRIMP SHELLS

food zinga tarafından tarihindeINFUSE içinde

This is one of the oddest titles for a post that we’ve ever written!

I really love finding uses for things that are usually discarded.  In this case, we’ve found another use for shells from seafood

MAKING BETTER TASTING PASTA NOODLES WITH SHRIMP SHELLS

You can use any amount of shells for this technique; with one caveat: if they are previously cooked and very salty (as is often the case with lobster or crab), you may need to dilute the product before cooking pasta in it.  Don’t rinse the shells in advance as you’ll also wash away much of the flavor.

We used the sells of 1-pound of uncooked side-stripers (a type of shrimp that is red when raw).  They can be tough to come by but are sustainable and really awesome to eat (we bought them from our friends at Hooked).  There were about 30 shells.

We also used 2 lobster shells (minus the top of the head which contains little meat but also contains the bitter membrane that sits behind the eyes of the lobster).

The result is subtle.  It won’t dominate the flavor of the pasta but it will enhance it.  We’ll be sharing a recipe for the ultimate Seafood Fettuccine Alfredo tomorrow; this was an awesome way to cook the noodles for the recipe!

SHRIMP FLAVORED PASTA NOODLES – RECIPE

  • Seafood shells (best from crab, shrimp or lobster), cooked or uncooked.  As many as you have.  We used the shells from 1 pound of shrimp plus two lobsters (per above)
  • 1 onion, chopped in 8 pieces
  • 2-3 bay leaves
  • Water
  • Pasta (we used 1 pound of fresh semolina pasta)

SHRIMP FLAVORED PASTA NOODLES – INSTRUCTIONS

  1. Add shells, onion and bay leaves to a large pot.
  2. Cover shells in water.
  3. Boil for 10 minutes.
  4. Strain the solids from the liquid (we used our pasta colander to do this).  You may also want to strain through a fine sieve to remove smaller particles but that’s optional.
  5. Taste the liquid.  It should taste like the ocean (you should be able to swallow a teaspoon but not drink a glass).  If it’s too salty, add water to balance.  If it needs more salt, add.
  6. Bring to a boil and cook pasta per instructions.

The taste isn’t overwhelming but there is a difference.  Knowing that difference comes from something often discarded makes me smile!

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