Two portions for most, one for some.

Yield: 2 portions
Ingredients: 
Pasta:
00 Flour 500g
Salt pinch
Eggs, whole 5 each
Squid ink 1oz.

Shrimp:
Shrimp (Extra Large 26-30), shelled and deveined 5-6 per person as entree
EVOO splash
Garlic, crushed 2 ea
Bay leaf 1ea
Pimenton Picante 1/4t 
Sherry Vinegar splash
Butter 2T

Sauce:
Chorizo, small dice 2oz.
Corn, cut off cob 1 each
Cherry tomatoes, 1/2ed 1/2 pint
Pasta water as needed

Equipment:
Sous Vide set up, plastic bag
Sauce pot/pasta strainer
Saute pan
Tongs

Procedure:

  1. For pasta, combine flour and salt and create a well. Combine beaten eggs and squid ink, pour in well center. Combine pulling in from the center until ball forms and knead for 10-15min. Rest for 30 min.
  2. When ready to cut, bring to room temperature, making sure dough is not too wet, roll it out with pasta machine making 1/4 folds to make rectangle shape with dough. Let flat sheet dry about 10 minutes, then cut with pasta machine. Toss each portion with a little flour to avoid clumping.
  3. For shrimp, put all ingredients in bag, set in sous vide at 135* for 10 minutes.
  4. Drop the pasta (will be about 4 portions so only cook what you plan to eat at the time) in BSW (boiling salted water), at the same time season and then sear shrimp for color in sauté pan, set shrimp aside.
  5. In the same sauté pan cook chorizo for 2 minutes, then add corn, finally tomatoes then add the shrimp back in with its cooking liquid and heat through. When pasta is al dente toss it into the sauté pan with everything else and add cooking liquid as needed to reach desired consistency of sauce.

I developed this recipe when I was tasked with making a menu item with seafood and a modern cooking technique during the Advanced Cooking class at The Culinary Institute of America. If you do not have a sous vide set up simply marinate for about an hour, then sauté the shrimp and nothing will be lost in the flavor department although these shrimp were the most perfectly cooked shrimp I have ever had, you can do the same without the high tech help.

I hope you take the time to make this recipe sometime soon and let me know how it turns out. I made this recipe when I had the most perfect corn and tomatoes from my CSA, but you can use frozen corn, no problem. This is the perfect kick of heat, complex and absolutely worth the time to put it together. This is one of those dishes that is wildly better than almost anything you will get at a restaurant and you will be able to spend a fraction of the money on the ingredients while having fun making it. If you can’t find squid ink or you just don’t want to use it for whatever reason, feel free to skip it altogether or you could substitute it for a different flavoring, check out my fresh pasta recipes page for more on that!