Serves 6
140 min
Spaghetti with Shrimp Rundown Sauce
Recipe GLPR523ceab51abee9
A vibrant pasta dish featuring a aromatic coconut-based sauce infused with shrimp shells, fresh ginger, lemongrass, and habanero chile. Medium shrimp are added near the end, along with bright citrus zests and fresh herbs, creating a complex, layered flavor profile. Served over tender spaghetti in a silky, dairy-free sauce inspired by Caribbean cuisine.
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Ingredients
¾ cup Extra-virgin olive oil, divided
1 lb. Shrimp shells
1 lb. Medium shrimp, peeled, deveined, and butterflied
2 oz. Fresh ginger, bruised and coarsely chopped
1 medium stalk Lemongrass stalk, bruised and thinly sliced
1 Habanero chile, quartered
3 oz. Tomato paste
4 cups Full-fat coconut milk
1 Tbsp. Fresh orange zest, finely grated
2 tsp. Fresh lemon zest, finely grated
1 tsp. Fresh lime zest, finely grated
¼ cup Scallions, thinly sliced
Kosher salt
1½ lb. Fresh spaghetti (or 1 lb. dried spaghetti as substitute)
1 tsp. Fresh mint, finely chopped
1 tsp. Fresh flat-leaf parsley, finely chopped
1 tsp. Fresh basil, finely chopped
Directions
Heat 3 tablespoons of olive oil in a large, heavy-bottomed pot over medium-high heat. Add the shrimp shells and cook, stirring occasionally, for 5–7 minutes until they turn pink and release their aroma.
Add the chopped ginger, sliced lemongrass, and quartered habanero to the pot. Stir and cook for 2–3 minutes, allowing the aromatics to infuse into the shells.
Stir in the tomato paste and cook for 1–2 minutes, stirring constantly to combine with the shells and aromatics.
Pour in the coconut milk and bring to a simmer. Reduce heat to medium-low and gently simmer uncovered for 45–50 minutes, allowing the flavors to meld and the sauce to develop depth. Stir occasionally to prevent sticking.
Strain the sauce through a fine-mesh sieve into a clean pot, pressing gently on the solids to extract maximum flavor. Discard the solids. Season the strained sauce with salt to taste.
Bring the strained sauce back to a gentle simmer over medium heat. Add the butterflied shrimp and cook for 3–4 minutes until they reach an internal temperature of 145°F and are opaque throughout.
While the shrimp finishes cooking, bring a pot of salted water to a boil. Add the half-cooked spaghetti and finish cooking according to package directions, then drain, reserving 1 cup of cooking water.
Remove the sauce from heat and stir in the orange zest, lemon zest, and lime zest until well combined.
Add the cooked spaghetti to the sauce and toss gently, adding reserved cooking water a little at a time if the sauce seems too thick. The pasta should be evenly coated in the silky sauce.
Divide the spaghetti and shrimp sauce among six serving bowls. Top each portion with scallions, mint, parsley, and basil. Drizzle with remaining olive oil and serve immediately.
