Pasta with Shrimp Valérie-Clémence

Made this today and it’s a keeper, so I thought I’d better write it down before I forget it. I named for our two surrogate daughters, one from Quebec and the other from Normandy, that come to eat Sunday dinner while they’re attending university here.

A variation might be trying to reduce the amount of butter used in here. I was thinking of the shrimp: shrimp like to come in from the cold ocean and soak themselves in warm butter. They also like to scrub themselves with chunks of garlic; they think it’s like soap. I like to try to accommodate this little ritual considering what they’re about to do for me.


Serves 6.

  2 tbl olive oil
  2 tbl butter
  4 large cloves garlic, chopped
  18-20 medium shrimp, raw, completely peeled and deveined
  ¼ cup flour
  2 tbl olive oil
  2 tbl butter
  1 large onion, diced
  ¾ lb mushrooms, at least two varieties
  2 cans peeled, chopped tomatoes
  ¼ cup white wine
  1 lb peas, frozen
  kosher salt to taste
  freshly ground pepper to taste


1. Set up to cook pasta according to instructions. As soon as you’re within 15 minutes of serving it, put it on to cook. Except for not introducing the cooked shrimp more than a couple of minutes before serving, everything else can be done (including initial cooking of shrimp) ahead of time and set aside. The main caveats are not to over-cook the shrimp or the pasta. I speak from experience.

2. Heat sauté pan with the oil and butter; when hot add garlic. Sauté a short while over medium high.

3. Dredge shrimp and lay all in the pan for less than 1 minute. If the shrimp are already cooked, throw them away and make this dish without them (my experience). Turn with tongs and continue to cook less than 1 minute. Set contents of pan aside on a plate.

4. Head oil and butter; clarify onions. Add mushrooms and cook without lid ensuring that the mushroom get at least a little browned. (This might be a step to focus on a little more depending on taste.) Add tomatoes and wine. Drop temperature to medium, cover and cook for 5 minutes reducing tomato liquid by half. Introduce peas, drop heat to low and simmer for 5 more minutes.

5. Season with salt and pepper. Add shrimp. As soon as shrimp have warmed up, serve with or over pasta. Timing is simple, but very important. If the shrimp cook too long, they will be rubbery and inedible.