CREAMY SEAFOOD PASTA

One of the very first things I learned to cook on my own is Béchamel, or white sauce. Béchamel is made up of equal parts of butter/oil and flour cooked in milk-basically some of the best basic ingredients combined. It is, to me, the most luxurious sauce ever in existence. That silky, buttery, and creamy texture just coats your pasta oh so beautifully. A picky eater as I am, I prefer Béchamel to cooking cream because Béchamel is more complex flavor wise and has just enough thickness and creaminess that won't make you sick, unlike cooking cream.

And now I introduce to you, my all-time-favourite Béchamel Seafood Pasta recipe that I have developed after a VERY lengthy process of trial and error. I hope you enjoy it as much as my family and boyfriend do!

I. Ingredients:

Pasta:

Linguine enough for 2-3 people.

Protein:

10-12 shrimps AND shrimp heads, peeled and deveined

1 tbs o. Cajun seasoning

¼ tsp o. salt

1 tbs o. olive oil

Béchamel:

50g o. butter

50g o. flour

350ml o. milk

150ml o. pasta water

⅓ large onion

2-3 cloves of garlic (mashed NOT minced)

parsley for garnishing-fresh or dry is okay

Notes

DON’T throw away your shrimp heads-they are crucial to the flavor of the dish. Some may not notice but the sweetest and most concentrated in flavor of the shrimp is its head. So save all of them and trim off the antennas.

I used a combination of milk and pasta water instead of using just milk because any great pasta dish has to end with some pasta water to get that silky, restaurant-quality sauce and sheen. This is because pasta water contains starch released from the pasta, acting as an emulsifier for the sauce later on to thicken and polish the pasta. It makes a HUGE difference so don't skip this step. Half-way through boiling your pasta, take out some of the water and save it for later for ANY pasta dish you're cooking.

ALWAYS salt your water before boiling your pasta. If not, you're going to end up with bland pasta even when it is coated in the sauce.

Be careful with your salt in this dish. I only season 3 times in cooking this: when boiling the pasta, marinating the shrimps, and final touches for the sauce before putting in the pasta. Taste as you go, and season little by little.

II. Instructions

Marinate your shrimps and shrimp heads; boil your linguine, season the water with salt before cooking the pasta. Halfway through boiling them, take out some pasta water for the sauce.

Pan-fry your shrimps on medium-high heat, 45s-1 minute each side. Cook them for longer then you’ll have rubbery shrimps. Take them out once done and let them rest.

In a saucepan on medium heat, melt your butter completely before putting in your flour. Whisk continuously for 2 minutes to cook the flour, or you'll have a raw flour taste to your Béchamel. Whisk in milk CONSTANTLY, little by little until you get a smooth texture, then pour the rest of your milk and pasta water in. Let the mixture sit until it starts to boil and covers the back of the spoon (you can do the spoon test). Season with some dried parsley, salt and black pepper to taste.

In another pan, sweat your onions and garlic in olive oil for 5-7 minutes on medium high heat. Add in your marinated shrimp heads and ¼ cup of water and let sit for 10-15 minutes, stirring occasionally. At this point you can add ¼ cup of white wine and deglaze the pan instead of water. Take out your garlic when it is done.

Mix the shrimp heads and onion mixture in with the Béchamel. Taste and see if it needs more seasoning. Let sit for 10 minutes on medium heat. Stir in the cooked pasta and tadaaaa you’re done!

Plate with the cooked shrimps, freshly cracked pepper, and some dried/fresh parsley.

Enjoy!