Shrimp Mafaldine

Courtesy of Odette Williams

· August 18, 2023

Servings

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Ribeyes (2 x 10 oz steaks)
New York Strips (2 x 10 oz steaks)
Top Sirloin Steaks (4 x 6 oz steaks)
Filet Mignons (2 x 6 oz steaks)

For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.

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Ingredients

For the Garlic Breadcrumbs

4 tbsp unsalted butter
1 cup coarse breadcrumbs
2 cloves garlic

finely grated
1/4 tsp crushed red pepper flakes
Fine sea salt and freshly ground black pepper

For the Shrimp Mafaldine:

1½ lbs ButcherBox Shrimp

defrosted and patted dry
6 tbsp unsalted butter
3 tbsp extra virgin olive oil
2 large shallots

finely diced
¼ to ½ tsp red pepper flakes
8 cloves garlic

finely grated
½ cup dry white wine
Zest of 1 lemon
2 tsp lemon juice
2 tbsp finely chopped chives
1 cup finely chopped flat-leaf parsley

plus more for garnish
¾ tsp kosher salt
Freshly ground black pepper
1 lb mafaldine

campanelle or angel hair pasta

Instructions

Make the breadcrumbs: Melt the butter in a skillet over medium heat. Add the breadcrumbs and garlic; cook, stirring often, until golden brown, 2 to 3 minutes. Stir in the crushed red pepper flakes and season with salt and pepper. Transfer to a serving bowl.

Bring a large pot of lightly salted water to a boil. Cut each shrimp into 3 segments.

Make the shrimp: In a large skillet over medium-low heat, melt the butter with the oil. Add the shallots and red pepper flakes; sauté until tender, 2 minutes. Turn the heat to medium-high, add the shrimp and garlic; sauté until the shrimp are just pink, about 2 minutes. Add the wine, lemon zest and juice, chives and ½ cup parsley; season with salt and pepper. Sauté until the wine has reduced by half, 4 to 5 minutes. Reduce the heat to low and keep warm.

Add the pasta to the boiling water and cook until al dente, 7 to 9 minutes, or according to package instructions. Using a large spider or slotted spoon, transfer the pasta to the skillet with the shrimp, along with about ½ cup of the pasta cooking water. Toss to coat. Divide the pasta among 4 bowls, sprinkle with the breadcrumb mixture, garnish with the remaining parsley and serve.

Servings 4

Try Butcherbox

All I Want is Steak Gift Box

ButcherBox

Ribeyes (2 x 10 oz steaks)
New York Strips (2 x 10 oz steaks)
Top Sirloin Steaks (4 x 6 oz steaks)
Filet Mignons (2 x 6 oz steaks)

For the true steak lover, this box is pure holiday joy. A premium lineup of grass-fed, high-flavor steaks that guarantees smiles, sizzling pans, and plates worth celebrating.

Our Sourcing Standards

All I Want is Steak Gift Box

Ingredients

For the Garlic Breadcrumbs

For the Shrimp Mafaldine:

Instructions

Every Recipe Starts With Great Meat