In Crystal Cruises®, Featured Posts

SUNDAY COOKING WITH CHEF JON ASHTON: SHRIMP TAGLIATELLE PASTA & CORN CREMA

Jon Ashton Shrimp Tagliatelle

From Italy to Prego… to Your Home Kitchen

Like many of our favorite coastlines, courtyards, cathedrals, frescas, fountains, romantic backdrops and riviera views, much of our favorite cuisines hail from Italy. It’s no surprise that aboard Crystal ships, Prego is a hub for candlelit comfort food that always hits the spot. This week, we’re bringing a bit of Prego’s indulgent elegance and Italy’s signature cuisine to your table, as Chef Jon Ashton features shrimp tagliatelle pasta with corn crema. It’s uncomplicated, yet impressive, requiring simple ingredients and just a bit of TLC, much like home cooking in Italy.

Fun Fact: Tagliatelle is the signature pasta in the Bologna region of Italy, where ‘Bolognese’ sauce (meat sauce) is simply called ‘ragu.’ When visiting Bologna, be sure to order Tagliatelle Ragu for the local take on Spaghetti Bolognese.

For your version of Chef Jon’s taste of Italy, choose to create your tagliatelle pasta from scratch or use your favorite fresh premade pasta. Either way, the result will be creamy and delicious, accented by flavors of thyme, white wine and shrimp. Check the detailed recipe below, prep your pantry and plan to join us LIVE for Sunday Cooking with Chef Jon Ashton on Sunday, September 6 on the Crystal Cruises Facebook page. We’ll see you in the kitchen.

Shrimp Tagliatelle Pasta with Corn Crema
By Chef Jon Ashton

Ingredients:

5 ears of corn, husked 
1/3 cup heavy cream  (80 ml)
2 tablespoons butter  (30 ml)
1/4 cup finely minced shallots or red onion  (40 grams)
1/2 cup white wine  (120 ml)
8 oz fresh tagliatelle or linguine pasta  (228 grams)
4 oz. fresh shrimp, diced  (114 grams)
1 teaspoon fresh thyme, minced  (5 ml)
1/4 cup parmesan cheese  (30 grams)

Directions:

Shuck the corn and remove the kernels. Place the uncooked kernels in a blender and discard the cobs and husks. Purée the corn with 1⁄3 cup heavy cream. Press the purée through a fine sieve and reserve. 

Melt 2 tablespoons of butter in a large, high-sided skillet over medium heat. Add the onion, and season with a little salt and pepper. Cook until the onion begins to soften, about 5 minutes. Add the wine and reduce for a few minutes. Add strained corn purée and bring to a gentle simmer and cook until the sauce is the consistency of heavy cream

Meanwhile, bring a large saucepan of salted water to a boil. Cook pasta until al dente, about 4 minutes. Ingredients Drain, reserving ½ cup pasta water; add pasta and reserved water to saucepan and toss to coat.

Add diced shrimp, fresh thyme and pasta to corn cream in skillet and toss for a minute or so over medium heat. 

Remove from heat, fold in cheese and taste for seasoning. Feel free to add salt and pepper (recommend white pepper). 

Serves 4 appetizer portions or two main courses. 

Fresh Egg Yolk Pasta 
By Chef Jon Ashton

2 cups All Purpose flour  (around 240 grams) Plus more for dusting. 
9 egg yolks 
1 tablespoon extra-virgin olive oil  (15 ml)
3 tablespoons milk or water, plus more as needed  (45 ml)

Directions:

Place flour in the bowl of a stand mixer fitted with the paddle attachment, make a well in the center.  On medium speed, or with your fingers, add the egg yolks, oil, and milk, adding them one ingredient at a time and mixing just until the dough comes together (2-3 minutes). You are looking for the consistency of Play-Dough. 

If mixture is too dry, add a little more milk or water. If it is too wet, add a little flour. 

Turn the dough out onto a lightly floured work surface and knead it until it feels silky and smooth, about 5 minutes. Feel free to add a little more flour, if necessary, to keep the dough from sticking.

Shape the dough into a cylinder. Cover the dough with plastic wrap and set it aside for at least 30 minutes –  4 hours, this helps let the gluten rest. 

Roll or shape as desired cut by hand or with pasta machine. 

Crystal’s Crystal@Home: A Virtual Cruise Experience program brings several elements of the renowned Crystal Experience directly to guests, wherever in the world they are. “Sunday Cooking with Chef Jon Ashton” represents the culinary excellence found aboard Crystal ships, as some of the greatest travel memories are created over the greatest meals.

Share Tweet Pin It +1

You may also like

Sydney Opera House

85 WILDLY LUXURIOUS DAYS OF DISCOVERY

Posted on August 7, 2017

Previous PostSHAKE UP A GINGER COSMO AND IMAGES OF YOUR FAVORITE GLITTERING CITY SKYLINE THIS THIRSTY THURSDAY
Next PostTHE GEMS OF THE TURKISH RIVIERA