Lemon Basil Shrimp Pasta

Fresh Handmade Pasta is easy to make and can be a fun activity with Family!

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CHARLOTTE – Fresh pasta can be a labor of love and treat for those who enjoy clean flavors and minimalism in a bowl.  Fresh pasta is a vessel to carry the flavors of the sauce and ingredients- the dish below is not difficult to make, the most important ingredient, other than your patience and passion, is the Caputo Flour.  Caputo Flour has a high protein content, which makes for great pasta dough and even better pizza dough!  You will need a pasta roller to make this properly- otherwise, please buy a high quality 100% semolina pasta from your local market.  You can find the Caputo Flour at the Waxhaw Provisions at 107 W South Main Street in Waxhaw.   Give yourself a bit of time, a glass of wine, put on some Domenico Modugno, and make some memories! Enjoy~

Lemon Thyme Shrimp Pasta (yield 4 servings)



Prep Time: 60 Minutes | On the Table: 90 minutes

2# Shrimp- peeled, deveined, tail off, size 16-20

1 tablespoon garlic, minced  |  2 Shallots, minced | 1 Lemon, zested

3 tablespoons Olive Oil | ½ teaspoon fresh Thyme | 1 tablespoon Basil, Chopped

4 ounces Chardonnay  |  2 tablespoon Butter  |  1 cup Grape Tomatoes, halved

Fresh Pasta Recipe-

2 cups Caputo “00” Flour- (you may substitute AP flour- but I wouldn’t…)

3 large Eggs | ½ teaspoon Sea Salt | ½ tablespoon Virgin Olive Oil

In a large stainless steel bowl, place your flour in the center- add the eggs, olive oil, and salt to the center and use a fork to gently break up the eggs, use a wooden spoon to gently bring the flour inward to incorporate, eventually making a loose ball. Pull out of the bowl and kneed for 5-7 minutes- the dough may be slightly dry but continue until you get a smooth dough ball. If the dough seems to dry, sprinkle a teaspoon of water into the dough. Shape the dough into a ball, wrap in plastic wrap, and let rest at room temperature for 30 minutes.  Place parchment paper on two large sheet pans, dust with flour and set aside.  NOW- cut the dough into 4 equal size wedges- use a rolling pin to flatten these out into long oval.  Run the dough through the Pasta Roller Attachment three times on level 1.  Book fold the pasta by folding the short ends in to meet in the center, then fold the dough in half to form a rectangle.  Repeat the process of rolling three times on level 2, then level 3, and one time each on levels 4, 5, and 6.  Lay half of the pasta sheet onto the floured baking sheet and sprinkle with flour before folding the other half on top. Sprinkle more flour on top of the second half. Repeat this process with the rest of the dough.  Every side should be floured so that your final pasta noodles won’t stick together. Repeat with remaining dough.  NOW- Run the pasta sheets through a fettuccini pasta cutter attachment and pile into small mounds.  Repeat with remaining dough. Cook the pasta in a pot of salted boiling water for 1 to 2 minutes- a shock in cold water and toss with a small amount of olive oil to prevent it from sticking.

NOW– Take a large sauté pan and place on high heat, (turn on your exhaust fan) and place your olive oil in the pan.  With the hot olive oil, CAREFULLY add in your shallots, thyme leaves, lemon zest and finally your garlic. Quickly sauté for 30-60 seconds- then add in your Shrimp and toss with a wooden spoon.  Once your shrimp start to turn pink around the edges, add in your tomatoes and basil and cook for an additional 2 minutes.  Last, deglaze the pan with white wine and stir in the whole butter to finish.  Toss in your fresh pasta and fold in the ingredients.  Serve individually or family style with crusty baguette.  Share meals together, Food is Life, Food is Love!

Chef Glenn is a corporate chef based in Waxhaw- please send any feedback to  chefglenncolumnist@gmail.com

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Chef Glenn
Glenn started his culinary career at the tender age of 14 in Baltimore, Maryland and was nourished by his Grandmothers love of cooking. Glenn trained at the Ritz-Carlton Hotel Company and Graduated with honors at Baltimore International Culinary College. Glenn's thirst for use of local and indigenous foods go back to his early years being raised near the Chesapeake Bay Region of Maryland. Throughout history, Food is a part of life, celebrations, fellowship and community and even in one's passing. Food is LIFE! Food is LOVE!