Shrimp and Pasta a la Blue Fin of Columbia, South Carolina is a tasty recipe for shrimp, broccoli, and sun-dried tomatoes in a blue cheese cream sauce. Enjoy it with a big salad and white wine.
This dish is very similar to my Ginger Man Shrimp and Pasta except this one has blue cheese. Both are lovely.
A Word About Blue Cheese
I know I have said this before, but I’ll say it again. Please, if a recipe calls from crumbled blue cheese, get a wedge of blue cheese and crumble it yourself. The blue cheese that is already crumbled is the worst of the lot that the cheesemaker is trying to get rid of. Blue cheese should be semi-soft on the inside and give slightly on the outside. It should be a little less soft than a ripe avocado. Speaking of which, avocado and blue cheese are so good together…
My current favorite blue cheese is from Point Reyes in California. Whichever blue cheese you buy, it should be good enough for you to eat it by itself or on a cracker. If you wouldn’t eat it by itself, don’t bother. I know some people don’t like blue cheese, and that’s okay. If you don’t like it, you could do the Ginger Man recipe above.
Blue cheese crumbles easily in your hand or you can put it in a small food processor or even a fork the way my mother used to do.
Please, please, please make sure your shrimp is deveined. Did you know that the vein in the back of a shrimp is its intestinal tract? Shrimp poop! No thank you! Additionally, some people, like me, are allergic to the sand vein. It makes me wonder if maybe a lot of people who think they are allergic to shrimp are only allergic to the sand vein. Regardless, no one wants to eat poop, so please make sure the shrimp is deveined.
- 1 pound Fettuccini, cooked
- ¼ cup Sun-dried tomatoes, sliced
- 1 cup Broccoli, crowns only
- 1 tablespoon Basil, chiffonaded
~~ -- For the Shrimp -- ~~
- 1 pound Shrimp, peeled and deveined
- 2 cloves Garlic, minced
- 1 tablespoon Butter
- ¼ cup White wine
- ½ teaspoon Old Bay Seasoning
- ½ teaspoon Black pepper, freshly ground
~~ -- Sauce -- ~~
- 2 tablespoon Flour
- ½ cup Cream
- ½ cup Milk
- 2 tablespoon Blue cheese
- 2 tablespoon Parmesan
~~ -- Garnish -- ~~
- 2 tablespoon Parmesan, shaved
- 1 tablespoon Basil, chiffonade
- Mise En Place
- 1 pound FettucciniPut the pasta on to boil. If you are conserving water, don't salt it.
- 1 cup BroccoliSteam the broccoli until it's tender but still crisp. If the pasta is not al dente by that time, remove the broccoli from the heat and set it aside.
- 2 cloves Garlic, 1 tablespoon ButterWhile that is happening, in a saute pan, saute garlic in the butter until it turns translucent. Don't let it burn.
- 1 pound Shrimp, 1/4 cup White wineAdd the shrimp and saute them until they are nicely pink and have started to curl up. Deglaze the pan with the wine. Don't let the shrimp curl completely. Remove them from the pan and set aside, keeping them warm. Leave the liquid in the pan.
- 2 tablespoon FlourAdd the flour to the saute pan and mix it in until it starts turning white.
- 1/2 cup Cream, 1/2 cup Milk, 1/2 teaspoon Old Bay SeasoningAdd the cream and milk, Old Bay seasoning, and stir until the mixture thickens. If it doesn't get thick enough, add a little more flour.
- 2 tablespoon Blue cheese, 2 tablespoon ParmesanWhen the sauce is thick enough to coat the back of a spoon, add the blue cheese and parmesan and let them melt, thoroughly mixing it in.
- Add the shimp back in and coat them nicely with the sauce.
- 1/4 cup Sun-dried tomatoes, 1 tablespoon BasilAdd the broccoli, half of the chiffonaded basil, and sun-dried tomatoes and toss to get everything coated in the sauce.
- 1/2 teaspoon Black pepper, 2 tablespoon Parmesan, 1 tablespoon BasilIn a large pasta serving bowl, add the shrimp mixture, toss and garnish with the remaining basil, freshly ground black pepper, and some shaved parmesan
- Serve with a nice salad and white wine.