Kahuku Shrimp & Fresh Pasta
Fresh juicy Kahuku shrimp cooked with fresh Onda pasta, made in Hawaii. Jessica and Andrea from Onda Pasta share their restaurant recipe. Be sure to watch the cooking video from our new cooking series.
- 12 Kahuku (or fresh) shrimp, cleaned and deveined
- 1 tablespoon butter
- 2 tablespoon olive oil
- 1 clove garlic, minced
- Minced parsley
- 1/2 cup white wine
- 1-2 teaspoons flour (optional)
- 2 handfuls cherry tomatoes, cut in half
- One slice of lemon
- Salt, pepper and chili flakes to taste
- Parmesan cheese
- 1/2 pound of fresh pasta
Start a pot of water for your pasta then begin making you sauce.
In a large pan big enough to hold the sauce and pasta, warm the oil and butter together in a pan on medium heat. Add the garlic and sauté until golden. Add the tomatoes and sauté for 1-2 minutes then add the shrimp. Saute until the shrimp start turning pink then sprinkle 1 teaspoon of flour and stir until the flour mixes in with all of the liquid. Squeeze in 5-10 drops of lemon then add the wine, salt, pepper and chili flakes to taste and a pinch of parsley. Allow the sauce to cook until the alcohol has evaporated and the sauce is nice and thick. Remove from heat. Taste you sauce at this point and determine if you’d like more salt and pepper.
Toss your pasta in the boiling water and cook unit al dente, or until it is still slightly firm. Strain pasta, reserving 1 ladle of the cooking water. If the consistency of the sauce is too thick, you may add a few tablespoons of the cooking water to the pan. Add the pasta to the pan of sauce and return to high heat. Flip the pasta around in the pan until the sauce gets a nice creamy consistency and the pasta is coated and cooked uniformly.
Place the pasta on two plates, dividing the shrimp and tomatoes equally. Sprinkle each with a small amount of Parmesan and parsley and serve immediately.