Creamy Pasta with Shrimp – But with a Twist.
Here’s a dish that I guarantee will surprise you with the flavors involved. I’ve been using ground black limes in quite a few recipes lately. And for good reason. They brings such a punch of flavor to the table. When combined with warm spices, like cumin and coriander seeds, the balance of flavors strikes me as perfect.
I thought that combining those flavors into a spice rub with some olive oil and salt would be great on shrimp. Wanting to add a creamy component, I opted for a cream sauce made with Greek whole milk yogurt, rather than cream. Yogurt is really lovely when used in this way. It’s not nearly as heavy as cream, but as I learned from Ottolenghi, when combined with egg yolks and a little cornstarch, it produces a beautifully silky sauce.
I happened to have some black garlic stashed in my freezer and thought a finishing oil infused with some of it would be a very good thing. After letting it heat up all it needed was a little soy sauce. If you’ve never tasted black garlic, let me explain. Black garlic is regular garlic that has gone through a fermentation process. You end up with cloves of garlic that are black in color and soft and gummy in texture. The flavor is nothing like normal garlic. It’s sweet and tangy with a little funkiness. That’s why the salty soy sauce balanced it out so well.
After cooking a pot of bucatini, I couldn’t wait to put this altogether and see what I thought. Well, the only thing missing was a little bit of heat, so I sprinkled on gochugaru and this dish was now really speaking to me. Any red chili flakes would work well.
It couldn’t have gone over better with my family and ended up being a lick-your-bowl-clean type of meal. While bucatini is most definitely my pasta of choice for this recipe, any other long stranded pasta would work. But slurping up those long strands, filled with the creamy sauce in their centers is truly a thing of beauty.