5 # head on Shrimp
1/2 # butter
1/2 # flour
1 bunch onion tops, chopped, white and green separated
2 sprigs celery
1 qt heavy whipping cream
4 tbsp butter
4 tsp chopped garlic
Black pepper, salt
Chopped fresh parsley
3 # fettucini, linquini, angel hair pasta, or other pasta, cooked and set aside
Peel and devein shrimp. Put heads, shells, celery, root ends and cutoff of the onion tops, carrot in small stock pot, cover with water and bring to a simmer. Turn off fire and let steep for 20 minutes, strain and replace into stock pot, bring to simmer, allow to reduce by half. Combine flour and butter and cook to a light blond roux. Add small amounts of roux to hot stock until it reaches a thick but not pasty sauce. Simmer 10 minutes or more.
Saute onion whites and garlic in 4 oz butter. Add peeled shrimp. When lightly cooked add shrimp to sauce and bring to a simmer. Add heavy cream, return to simmer, add Parmesan cheese, black pepper and salt to taste.
Reheat your pasta (hot water or steamer) and spoon shrimp sauce over drained pasta. Garnish with fresh parsley. © 1984 John Albrecht, CEC
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