Cajun Shrimp Pasta

Ingredients

For 4 servings

• •2 c. à soupe paprika
• •2 c. à soupe kosher salt
• •2 c. à soupe granulated garlic
• •1 c. à soupe granulated onion
• •1 c. à soupe black pepper
• •0.25 c. à café white pepper
• •1 c. à café cayenne pepper
• •1 c. à soupe dried thyme
• •1 c. à soupe dried oregano
• •1 lb homemade or store-bought pasta dough
• •Kosher salt to taste
• •1 lb (21–25) shrimp
• •2 c. à soupe Creole Rub
• •4 c. à soupe olive oil, divided
• •2 c. à soupe unsalted butter
• •1 medium onion, small-diced
• •1 red bell pepper, small-diced
• •1 green bell pepper, small-diced
• •2 c. à soupe chopped garlic
• •Grated zest and juice of 1 lemon
• •1 (14-oz.) can fire-roasted diced tomatoes, drained
• •1 tasse heavy cream
• •0.5 tasse chicken stock or shellfish stock
• •Kosher salt and black pepper to taste
• •0.5 tasse grated Parmesan cheese
• •1 tasse grated pecorino cheese
• •1 bunch scallions, sliced
• •1 tasse fresh parsley, chopped (optional)

Method

1. 1.Creole Rub
2. 2.In a bowl, mix 2 Tbsp. paprika, 2 Tbsp. kosher salt, 2 Tbsp. granulated garlic, 1 Tbsp. granulated onion, 1 Tbsp. black pepper, ¼ tsp. white pepper, 1 tsp. cayenne pepper, 1 Tbsp. dried thyme, and 1 Tbsp. dried oregano until combined. Store in an airtight container.
3. 3.Pasta
4. 4.Using a knife, cut 1 lb. homemade or store-bought pasta dough into 4 equal pieces. Roll one piece out at a time using the #4 or #5 setting on the KitchenAid pasta roller attachment. Cut the pasta sheets shorter than the strings on the chitarra to allow room as the dough will stretch as it is rolled. Lay a sheet of pasta on the chitarra and dust with flour. Roll the pasta over the chitarra strings using a rolling pin. Roll pasta two times to push through the strings.
5. 5.Bring a large pot of water to a boil. Once it comes to a boil, add kosher salt to taste. Cook pasta until al dente. Drain, reserving 1 cup of the pasta water, and set aside.
6. 6.Tip: If you are making dried pasta, do not cook it longer than 8 minutes (unless it is angel hair pasta). You will get another 2 minutes of cooking time when you combine all of the ingredients together.
7. 7.Shrimp Sauce
8. 8.In a bowl, combine 1 lb. (21–25) shrimp, 2 Tbsp. Creole Rub, and 2 Tbsp. olive oil. In a 10" braising pan, heat another 1 Tbsp. olive oil over medium heat. Add shrimp and cook for 1–2 minutes, until cooked through. Remove shrimp from the pan and place on a plate.
9. 9.Add the remaining 1 Tbsp. olive oil and 2 Tbsp. unsalted butter to the pan. Sauté 1 medium onion, small-diced, 1 red bell pepper, small-diced, and 1 green bell pepper, small-diced, for 3–4 minutes. Add 2 Tbsp. chopped garlic, grated zest and juice of 1 lemon, and one 14-oz. can fire-roasted diced tomatoes, drained. Cook for 2–3 minutes. Pour in 1 cup heavy cream and ½ cup chicken stock or shellfish stock. Season with kosher salt and black pepper. Cook for 5–7 minutes, until the sauce has slightly thickened. Taste for seasoning adjustments. Fold in ½ cup grated Parmesan cheese and shrimp. Return the pasta to the pan and cook for another 2 minutes. Toss until combined.
10. 10.Garnish
11. 11.Place pasta in individual bowls. Garnish with 1 cup grated pecorino cheese, 1 bunch scallions, sliced, and 1 cup fresh parsley, chopped (if using).