Old Bay Shrimp Pasta – My New Favorite Summer Dish

Today we’re making Old Bay Shrimp with Angel Hair Pasta. It’s easy and perfect for summer!

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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****

Old Bay Shrimp Capellini (Easy Summer Pasta)

INGREDIENTS
For the shrimp brine
1 1/2 pounds medium shrimp 31-40 count, cleaned and deveined
1/2 teaspoon baking soda
2 teaspoons Old Bay seasoning
For the pasta
1 pound capellini or angel hair
1/4 cup extra virgin olive oil
2 large shallots sliced
5 cloves garlic sliced
24 ounces cherry tomatoes halved
1 cup dry white wine
1 cup low-sodium seafood stock (low-sodium lobster base, shrimp stock, chicken stock will all work)
2 teaspoons Old Bay seasoning
1 tablespoon worcestershire sauce
salt and pepper to taste
2 cups pasta water will most likely not need it all
2 tablespoons cold butter cubed
3 tablespoons capers rinsed to remove excess salt
1/4 cup minced flat-leaf Italian parsley

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

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Today we’re going to make Old Bay shrimp with kapalini. This is a delicious, unbelievable recipe that I created. Nobody else has this recipe. I created it when I went to the Outer Banks out of necessity to make something good with shrimp. I think you’re going to love it. Okay, so let’s go over the ingredients. Yes, I made this recipe when we went to the Outer Banks. We wanted a shrimp recipe that kind of like had like that shrimp boil, crab boil flavor. So, we’re using a good amount of Old Bay in here with all these other ingredients. It’s super simple. And by the way, I’m serving this over angel hair pasta. This can be served by itself with like a loaf of crusty bread. All right, I just want to get that right off the bat. For the shrimp, we’re going to use I have today 4160 count. I have 2 lbs. The recipe is only for 1 12 lbs of shrimp and I use 3140 count. Does that make a difference? No, it really doesn’t. You can use any size shrimp you want. The larger the shrimp, uh, they’ll take a couple more minutes to cook. Simple as that. We’re going to mix these shrimp with a half a teaspoon of baking soda and two teaspoons of Old Bay seasoning. So that’ll be like a little simple brine for the shrimp. We’ll let them sit in that for a few minutes. Pasta is kapalini. Capellini and angel hair are super super thin. I believe if you look up online, angel hair is about 3 or four microns thinner than kapalini, but for all intents and purposes, they are the same pasta and they cook extremely quickly. Because of that, we’re going to make the pasta al cook it al dente and we’re going to make the sauce and pour it on it. We’re not going to finish the pasta in the sauce. Okay? There’s about 200 pasta videos on this channel where I finish every time. We always marry it in the sauce. We’re not going to do it here. It’s going to be too difficult and you risk really making a mushy mess. So, I don’t recommend you do that. Okay? trying to like nail block that in the comments immediately because I know a lot of people are going to be like, “You got to finish it in the in the pan. For this one, it will be extremely difficult. Even if you have like a 16inch pan, it will be difficult.” We have 24 oz of cherry tomatoes that I sliced. We have three tablespoons of capers that I just rinsed a little bit to remove some of the saltiness from them. I have one tablespoon of whooes sauce. I have another two teaspoons of Old Bay seasoning. We’re really doing the old day thing here today. Six cloves of garlic that I sliced. About 1/4 cup, this is more. It’s about a half a cup of parsley. That’ll finish it up, really freshen it up. We have two shallots that I didn’t mince fine or anything. These are just sliced. Okay, just cut in half or into thirds and then sliced. One cup of dry white wine. And then over here, I have liquid called Lobster Base by Better Than Bullion. So, this is this is a good product. It will really seafood up this dish. Obviously, if you have shrimp shells, you can make your own shrimp stock. Better than Bullion doesn’t make a shrimp one, but there are other brands that make shrimp stock that you can buy, too. Okay, so anything like that would be great, but if you don’t have either one, you can still use chicken stock for for this. And then the final uh ingredient we have here is 2 tbsps of cold butter. That’s going to be used to finish this sauce before we pour it on the capellini. Again, recipe says 1 and 12 lbs of shrimp. Nothing’s going to nothing’s going to happen if you use 2 lbs of shrimp here. This is just a 2-lb bag. So, I said I open the whole thing. These shrimp are great. I really like them. They’re they’re very fresh. They’re uh they’re good. Really good for dishes like this. This is two teaspoons of Old Bay. And that’s that half a teaspoon of baking soda. So, I’m just going to mix this up and get it in there. So, I drain these overnight to defrost them. These are frozen shrimp. And FYI, you know, 99.9% of all shrimp consumed in the United States is previously frozen. Okay, just so you know that. Jim, do you want to explain what Old Bay is for folks who aren’t familiar? Yes. This seasoning is used for crab oils. You know, it’s like a Maryland seasoning. The ingredients are celery salt, salt, celery seed, spices including red pepper, black pepper, and paprika. So, it’s a very basic seasoning, but it really has that flavor. When I was very young, we uh I think it was my mom’s cousin. We went to Maryland a few times. They lived on a lake um or ba in bay like inlet and we would go out there with a whole bunch of chicken necks and do uh crabbing the oldfashioned way where you would tie the chicken neck with string, put all these strings off the off the pier and catch all the crabs. And we caught like a 100 crabs or more. We take them, bring them back, big pot outside with old bay seasoning. That’s pretty much what that seasoning is used for. A lot of the times you created this recipe when we went, we weren’t in Maryland, but we were in the Outer Banks of North Carolina and there was an abundance of shrimp. You know, I’m sure if you look online, there’ll probably be something similar to this. But I think these things are, you know, pretty it’s a pretty good flavor combination that maybe is, you know, isn’t too common. All right, we’re going to let this sit for about 5 10 minutes. Okay, since I have so much shrimp here, we’re going to break out this 14-in pan. Okay, so this is a 14-in stainless. You can use non-stick, too. A non-stick would be even easier. And I’m going to turn the heat to medium. Because I’m using stainless, you need to heat your pan up. If you don’t heat your pan up properly, you’re going to have a lot of sticking with your shrimp. One ingredient I didn’t show is olive oil, uh, extra virgin. We’re going to use that to, uh, to sear our shrimp. Let this heat up for about 3 minutes before you add your oil and shrimp. If you’re a regular watcher here, you you know this. I’ve said this a billion times on the channel, but if you’re a new watcher, yeah, don’t put olive oil in the pan right away. Okay, so it’s been about 3 minutes heating up. Let’s see if our pan is good. Take a just a touch of water. Okay, see that? It’s good. So, about 1/4 cup of oil, but I’m just going to say just get enough. You got to be able to coat the bottom here. Okay, see it’s shimmering. And then make sure you have a plate to put your shrimp in because these shrimp are going to cook. They’re going to cook extremely quickly. If you do with a smaller pan, you could do two batches. I’m just going to put them all in. And even though we heated that pan up, this still might have a little sticking with these type of shrimp. And that’s all right. Try to spread them out obviously because you have you’re cooking 80 to 120 shrimp. You’re not going to be able to flip them all over in the minute and a half that they take to cook. All right. So, I’m just going to start. See how like nothing’s stuck because we heated it up. All right. I’m just going to turn them around. Now, if you have a smaller pan, you can start flipping, but this is going to be a little difficult here. You know, we’re not going to get too much color on them. We just want to cook these until maybe even a little bit less than done. So, the whole process here is like 90 seconds. Any ones that are on top, I’m just trying to like move them a bit. Okay, these are good. And don’t worry, even if they’re not cooked all the way, they’ll be uh they’re going back in there at the end when we make our delicious sauce. Let’s put this off to the side and just tent it with foil. Just going to put a touch more oil here. The shallots. Okay, we’re going to let these go for about 2 minutes, maybe a minute or two before the garlic, just because garlic will take a touch less to cook. Garlic. That smells good. Cook the garlic until it gets a little bit of color and nice and fragrant. [Music] Cherry tomatoes. Okay, that’s 24 oz. I have a pot of water boiling. I should have told you in the beginning, bring a pot of water to boil, salted water, because we’re going to cook the pasta at about 5 minutes, whatever, before we’re ready. Okay, I’m putting a little bit of salt on the tomatoes. Like, you could wait and if you have your shrimp off, like say, you know, something you’re waiting for a family for 30 minutes, you can just get up to the point where the sauce is done before you add the shrimp in and just wait. Then do the pasta and the shrimp, add them in when they’re home. I want to get the juice out of these. So, I’m going to let these and this is a lot of this is going to depend on how fresh your cherry tomatoes are. But I’m going to let these like burst and then the juice is going to delaze the pan itself, but we’re also going to add wine in too to do that. Turn the heat up to about medium high. Okay, so that’s been about 5 minutes. But don’t go by time, go by looks. All right, this is what you want it to look like where they’re nice and evaporing to burst. Okay, so some of the pan can be clean. You know, there’s still a lot of brown spots. You know, I’ve had people ask me, they’re like, you know, I I this recipe I didn’t like. It had cherry tomatoes. I I don’t like skins. Well, I would just say, why’d you make the recipe? Okay. So, like, you know, you know what you’re getting into. These are cherry tomatoes. Could you use a different type? Yeah. But I I love the texture of these tomatoes with a pasta like this, you know? And again, like we’re not doing fancy stuff here. You’re not going to go and blanch these tomatoes and remove skin from, you know, from a 100 tomatoes. Cup of wine. Keep your head back. That’s a dry white wine. Uh, specifically that’s a so New Zealand Svenon Blanc that I used. Okay. It’s like my preferred cooking wine. Turn the heat up all the way to high. And then you can take your wooden spoon. You want a flat edge wooden spoon like this. Not a round. If you have a rounded point, it’ll be much more difficult. With your flat edge, you go like this. And then you can just clean your pan. Now, that’s a roof spoon. This is a r spoon, but it’s a flat edge spoon, which just makes it uh really easy to do what we’re doing here. And right. So, that’s reduced by about half. Here is that lobster stock. That’s one cup of the lobster base stock. One tablespoon of worooster sauce. Two more teaspoons of Old Bay seasoning. Okay. Mix this through. So now this you can just simmer. We need a lot of liquid here for all of the uh capillini that we’re using. I’m bringing the water back to a boil. Once it’s boiling, you know, salted water, cook it. And then I’m going to put it in the colander. And then I’m going to put it in this massive platter I have here. Okay, just get yourself the biggest platter you have. You want to spread it out instead of putting it in a small bowl where it’s all going to clump. Spread it out. That’s why we want a lot of sauce to go over it. Make sure you save all of your pasta water, too. Just save your pasta water. All right. So, I’m going to cook this capellini. I want to show you this here. You see how thin that is? It’s super super thin. This says on this bag, it says 3 minutes for al dente. So stay at the pot the whole time. Check it. Just bite it and just take it out. Don’t you don’t want it to be mushy. Okay. So my pasta is probably a minute from done. So I’m going to put in a about a cup of pasta water right now. Let’s get our shrimp in and all the juices. You can add the capers in at this point, too. Okay. Just let that keep cooking through everything or on the side of a little bit hard than than soft. This is just very low heat, okay? Simmering through. What I like to do is just spread it out as much as possible. And you can even put a little bit of your pasta water. It doesn’t matter because we’re going to need more of it. And I’m just going to put a little bit over here right now so it doesn’t dry out too much. And a little bit of oil. That’ll be good for a second. Let’s turn that off. Heat is off. So, here it is. We’re going to just kind of emulsify this butter in there. And we’ll just whisk one cube at a time. It’s just going to richen up the sauce a little bit. Okay. You can add some of that parsley. That’s the consistency and everything that I’m looking for. I have plenty more pasta water if I need it. Let’s taste it. Season it up. And then let’s get it on top. You know, you can time this a little better. You could do the pasta a few minutes later than I did. Oh, that tastes that tastes incredible. I don’t think it needs anything except for maybe a pinch of hot pepper. And then we’re just going to pour this on. All right, that’s what I like to do here. Now, you’re like, you look, you’re thinking you have too much liquid here. I don’t. A little bit of pasta water. Okay, just doing a little bit of mix up here just so we get everything coated. We want everything incorporated here. Touch more parsley. James got down here fairly quickly, so this is like pretty much right away. Very good. It’s one of my favorite things. Mine, too. You want to give any flavor notes? Anything can make it better? Well, no. Like, it’s perfect. Like, I think you guys know it’s like one of my favorite things. It’s such a good combination. Like angel angel hair and shrimp and then like the old bay and the tomato sauce. So good. This gain a 10 out of 10. All right. Thanks, James. I mean, yeah, I I kind of felt he would, but, you know, didn’t want to didn’t want to jump ahead. James’s favorite your favorite thing, like the thing that you ask for every year for your birthday is what? Seafood boil. That’s right. Yeah. So, this is kind of like has some of those flavors, but in a pasta. In pasta form. And you could you could eat this by itself or you could add a loaf of bread to it and just skip the pasta if you like. And you don’t have to use this pasta either. You can use an easier pasta to cook and like linguini or something would be great too. All right, we will see you next time.