Imagine a dish that combines the rustic charm of traditional German cuisine with a luxurious seafood twist – welcome to the world of Shrimp and Fresh Herb Spaetzle with Creamy Tomato Sauce! This isn't just another pasta recipe; it's a culinary journey that transforms simple ingredients into a restaurant-worthy meal that will transport your taste buds straight to the heart of Germany. Whether you're a cooking enthusiast or a curious foodie looking to impress, this recipe promises to elevate your home cooking game and introduce you to the delightful world of spaetzle – a beloved German dumpling that's about to become your new favorite comfort food.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: German
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 3 eggs
- 1/2 cup milk
- 1/2 lb shrimp, peeled and deveined
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh chives, chopped
- 1 cup heavy cream
- 1 cup crushed tomatoes
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine flour, eggs, milk, 2 tablespoons of chopped parsley, and 2 tablespoons of chopped chives. Whisk until a smooth batter forms, ensuring no lumps remain.
- Prepare a large pot of salted boiling water and have a colander or spaetzle maker ready. If using a colander, press the batter through the holes into the boiling water using a spatula or wooden spoon.
- Cook spaetzle for 2-3 minutes until they float to the surface. Remove with a slotted spoon and drain in a colander. Set aside and keep warm.
- In a large skillet, heat olive oil over medium-high heat. Season shrimp with salt, pepper, and garlic powder. Sauté shrimp for 2-3 minutes on each side until pink and cooked through. Remove and set aside.
- In the same skillet, add crushed tomatoes and heavy cream. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens and becomes creamy.
- Add cooked spaetzle and shrimp to the sauce, gently tossing to coat everything evenly. Cook for an additional 2 minutes to heat through.
- Garnish with remaining fresh parsley and chives. Serve hot, ensuring each plate gets an equal portion of shrimp, spaetzle, and creamy tomato sauce.
Tips
- Batter Consistency is Key: When making spaetzle, aim for a batter that's thick but still slightly runny – similar to a heavy pancake batter. If it's too thick, your spaetzle will be dense; too thin, and they'll fall apart.
- Spaetzle Making Hack: Don't have a specialized spaetzle maker? No problem! A colander or cheese grater works perfectly. Just press the batter through the holes into boiling water.
- Shrimp Cooking Tip: Always remove shrimp from heat the moment they turn pink to prevent overcooking. Overcooked shrimp become rubbery and lose their delicate flavor.
- Sauce Perfection: Let your tomato cream sauce simmer slowly to develop deep, rich flavors. Stir occasionally to prevent burning and ensure a smooth, creamy texture.
- Fresh Herb Magic: Use fresh parsley and chives if possible. They add a bright, aromatic touch that dried herbs simply can't match.
- Make-Ahead Friendly: You can prepare the spaetzle batter and even cook the dumplings ahead of time. Just reheat gently in the sauce before serving.
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 25g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 280mg
