Date night? Weeknight? Whatever you’re cooking for, this approachable recipe from Chef Jean-Paul Bourgeois is sure to be a knockout thanks to Jean-Paul’s Submarine blend. With a perfect mix of citrus, savory, and a little heat, this blend can easily be added to any seafood dish to bring the flavor.
- 2 lbs medium-size shrimp peeled and deveined
- 1 lb dried spaghetti (sub out pasta of your choice)
- 3 tablespoons Jean-Paul Bourgeois Sub Marine Blend
- 2 tablespoons unsalted butter (for shrimp saute)
- 2 tablespoons extra virgin olive oil
- 1/4 cup parmesan cheese
- 1/2 lemon, juiced
- 1/4 cup green onions, sliced
- 2 tablespoons parsley, finely chopped
- 3 tablespoons kosher or sea salt
- 1 tablespoons butter (to finish the sauce)
- *1 cup reserved pasta water
- In a large pot, boil water with salt.
- Add pasta and cook until recommended time on the bag. I prefer to boil pasta for 2-3 minutes less than the recommended time since I prefer to finish the pasta cooking in the sauce and saute pan. (*Pro-tip, once the pasta is cooked reserve a 1 cup of pasta water. The starches from the pasta that has been cooked in this water help thicken the sauce in the pan)
- In a large saute pan, melt butter on medium-high heat.
- Add shrimp and submarine blend. Saute shrimp in the butter and Sub Marine blend just until the shrimp starts to turn pink and curl.
- Add your cooked pasta into the pan with the reserved pasta water and 1 tablespoon of butter. Cook pasta and shrimp on high heat while constantly gently stirring the pasta and shrimp.
- After a minute or two, the sauce will thicken and begin to coat the noodles. At this point, remove from heat.
- Add cheese, parsley, green onion, and lemon juice. Fold these ingredients into the mixture to finish the dish.
- To garnish, sprinkle a light coating of Submarine blend on top of the entire pasta.