The sauce itself is not heavy laden with butter or cream; there's just a little butter and a little cream for added richness. The Dijon and dill ramp up the flavor, but overall it's mild and let's the true taste of the shrimp shine through.
If you want to make your own shrimp stock I have a simple recipe for it. Just follow one of the links below in the ingredients.
- 1 lb. 16/20 ct shrimp - shelled and deveined (save shells in freezer for shrimp stock)
- 1/3 box pasta - cooked el dente
- 3/4 cup seafood stock or shrimp stock
- 2 tbsp. cream or half and half
- 1 tbsp. butter
- 1 tsp. olive oil
- 2 large cloves garlic minced
- 1 tbsp. minced shallot or sweet onion
- 2 tbsp. lemon juice
- 1 1/2 tsp. Dijon mustard
- 1 tbsp. fresh dill - minced
- 1/8 tsp. paprika
- salt and black pepper to taste
- If your shrimp are frozen, defrost in cold water. Peel off the shells and de-vein.
- Get your pasta water going.
- In a small bowl combine the lemon juice, Dijon mustard, dill and paprika and mix well.
- In a skillet over medium heat add in the butter and olive oil. Saute the shallot or onion and garlic for a couple of minutes, stirring until the onion softens a bit.
- Add the shrimp to the pan and saute on one side until they turn pink. Turn over and saute the other side until pink.
- Turn the heat down to medium low.
- Add in the shrimp or seafood stock, stir.
- Then add in the Dijon mustard mixture and mix well. Cook for 30 seconds and add in the cream and mix well.
- Add in the angel hair pasta from your cooked pasta into the pan with the shrimp using either tongs or a spider and give a good toss. It's okay if a little pasta water gets added in - but of course not all of it.
- Cook for another minute or so and the shrimp should be perfectly done.
Steamed broccoli pairs really well with the shrimp and pasta and ended up to be the perfect vegetable side.
We love eating shrimp in a variety of ways and I love cooking with shrimp. For other delightful shrimp recipes, check these out: