Cooking note: (C=0g), (P=0g) and (F=0g) indicate the carbohydrates, protein and fiber in grams for the ingredient listed. This recipe makes about 10 grams of carbohydrates, 30 grams of proteins and 5 grams of fiber each.
2 tablespoons unsalted butter, divided (C=0g) 2 tablespoons minced shallots (C=2g) 1 cup dry white wine (C=1.6g) 1 cup heavy cream (C=6.6g)(P=4.9g) Sea salt (C=0g) Freshly ground black pepper (C=1g) 4 tablespoons snipped fresh chives, divided (C=.4g)
4 servings Dream Fields Macaroni Elbows pasta (C=Net 20g)(P=28g)(F=16G) 1 pound shelled rock shrimp, de-veined (C=4g)(P=92g) 1 cup aged finely ground Parmesan cheese (C=1.6g)(P=9.4g)(F=2g)
To make sauce: Heat a large nonstick skillet. Add 1 tablespoon of the butter over medium-high heat. Add the shallots, cooking until very tender, about 5 minutes. Add the white wine, cooking until reduced to half, about 4 minutes. Add the cream, cooking until reduced to lightly coat the back of a spoon, about 6 minutes. Remove from the heat and season with salt, pepper, half of the chives. Keep warm. To make pasta: While making sauce, bring a medium pot of cold water to a boil. Season well with salt. Add the pasta, cooking until al dente, about 8 to 10 minutes. Drain into a colander.
To cook shrimp: While the pasta is cooking, in a nonstick skillet, heat the remaining tablespoon of butter, over medium-high heat. Add the rock shrimp, cooking until well-seared, about 3 minutes. Turn over and cook to medium-rare, about 2 to 3 minutes, or to your desired state of doneness. Transfer from the pan to the plate, sprinkle with the remaining chives and keep warm.
To serve: Return sauce to the heat. Add the pasta, tossing to combine well, while allowing the sauce to reduce to coat the pasta. Remove from the heat. Stir in almost all of the Parmesan cheese just to combine. Spoon some macaroni into each of four warm parfait glasses. Spoon a few rock shrimp atop the macaroni. Repeat layering the macaroni and shrimp until the parfaits are complete. Top with the remaining Parmesan. Serve immediately.
Makes 4 servings.
Per serving: 484 calories; 36 g fat (22 g saturated fat; 67 percent calories from fat); 10 g carbohydrates; 329 mg cholesterol; 789 mg sodium; 30 g protein; 5 g fiber.
Jimmy Schmidt is chef/owner of the Rattlesnake in Detroit and the Spotlight 29 Casino in Palm Springs, Calif. You can reach him online at onemadchef@rattlesnakeclub.com.
Join the Conversation
The Detroit News aims to provide a forum that fosters smart, civil discussions on the news and events that we cover. The News will not condone personal attacks, off topic posts or brutish language on our site. If you find a comment that you believe violates these standards, please click the "X" in the upper right corner of the post to report it.