This is the recipe we prepared as part of one of our cooking demos on Holland America’s ms Veendam Canada and New England cruise in September.
- 1½ pounds - 16/20 PC Shrimp, Tails on
- ¼ cup - Olive Oil
- as needed - Kosher Salt and Pepper
- 1 pound - Butter, soft
- 2 Tablespoons - Parsley, minced
- 2 Tablespoons - Roasted Garlic
- 1 tablespoon - Crushed Red Pepper Flakes
- 1 tablespoon - Lemon Zest
- 2 Tablespoons - Lemon Juice
- 1 cups - White wine
- ½ cup - Grated Parmesan Cheese
- 2 each - Zucchini (60 ribbons)
- 2 each - Yellow Squash (60 ribbons)
- 8 each - Egg Yolks
- 2 Tablespoons - Olive Oil
- 1½ teaspoons - Kosher Salt
- 3 cups - 00 Flour
- ½ cup - All-purpose flour
- ¼ cup - Water
- In kitchen aid mixing bowl with paddle attachment place butter, roasted garlic, parsley, lemon zest, lemon juice, crushed red pepper flakes
- Blend on medium speed until smooth and combined
- Place butter on parchment paper and roll into log and refrigerate until firm
- Place 00 Flour in food processor with salt
- Begin to blend and stream in egg yolks and olive oil, pulse to combine
- If pasta looks too dry add 2 tablespoons of water at a time
- Turn dough out onto floured work surface and knead for five minutes or until a smooth elastic dough is achieved
- Let rest room temperature covered for one hour
- Cut ¼ of pasta dough and roll out to rectangle with ½ inch thickness
- Process through pasta machine two times through on 6, 4, 2 and stopping on 2 setting
- Hand cut pasta 7 inches long and ½ inch wide ribbons, reserve on floured trays covered with tea clothes in refrigerator
- Repeat with remainder of dough
- Bring 3 gallons of salted water to boil
- With vegetable peeler make ribbons with zucchini and squash rotating vegetables to get nice wide strips, discard interior cores
- In two large sauté pans sauté seasoned shrimp in olive oil, two minutes each side and reserve on large platter, repeat until all shrimp are seared
- Deglaze sauté pans with white wine and reduce by half
- Slice compound butter into 8 pieces, and add half to each sauté pan, swirling constantly
- Add papparedelle to boiling water and cook until al dente, 5-6 minutes
- Add zucchini and squash ribbons to boiling past water during last minute of cooking
- Strain and reserve ½ cup of pasta water
- Add the remainder of butter to sauté pans with pasta and vegetable ribbons
- Add shrimp and parmesan cheese and let sauce thicken, if too thick add reserved pasta water
- Check seasoning, adjust as needed
- Plate in large pasta bowls and serve immediately