Seasonal Shrimp Pasta recipe from Mitchell's

These recipes comes courtesy of Jamie Kalmus from Mitchell's Fish Market. For more information on the restaurant, visit
Seasonal Shrimp Pasta 
2 TBSP olive oil blend
1 each carrots & scallions pack
5 oz. white wine garlic sauce
1/8 tsp red pepper flakes
1 tsp lemon juice, fresh
9 each 26/30 shrimp, P&D, tails off
1/8 tsp salt and pepper mix
6 oz. orecchiette pasta
1 each pea and asparagus pack
1 TBSP mint, chiffonade (fresh)
1 TBSP basil, chiffonade (fresh) 
Scoop of garlic butter
1/4 tsp salt and pepper mix 
1 TBSP parmesan cheese, shredded
1/4 tsp parsley, chopped (fresh) 
Step 1
In a saute pan, sweat the carrot and scallion pack in olive oil. 
Step 2
Add white wine garlic sauce, red pepper flakes, fresh lemon juice and shrimp. Bring to a boil. Season with salt and pepper mix then simmer for 30 seconds. 
Step 3
Add the pasta, pea and asparagus pack, fresh mint and basil, garlic butter and salt and pepper mix. Then cook until pasta is warm and coated with sauce. Put into a warm coupe bowl. 
Step 4
Garnish with parmesan cheese and fresh parsley. 
Shrimp and crab dumplings
4 Shrimp and crab dumplings
Scoop of miso butter 
1 oz. white wine garlic sauce
1/8 tsp salt and pepper mis
1/8 tsp red pepper flakes
1 pack pea and carrots
1/2 TBSP mint chiffonade
1 oz. miso butter sauce
7 pickled radishes
1/2 TBSP mint chiffonade
Step 1
Warm dumpling in pasta water for 30 seconds. While warming, melt miso butter in a saute pan over medium heat, add white wine garlic sauce. Then drain dumplings and add to pan and toss to coat with butter and sauce. 
Step 2
Add salt and pepper mix, red pepper flakes, spring peas, carrots and mint. Saute for 30 seconds to warm the veg and reduce the sauce. Arrange the raviolis on an app plate with peas and carrots spread over the raviolis. 
Step 3
Ladle miso butter sauce over the raviolis. 
Step 4
Garnish with pickled radishes and mint. 
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