Shrimp and Fresh Herb Spaetzle with Creamy Tomato Sauce

Name: Shrimp and Fresh Herb Spaetzle with Creamy Tomato Sauce
Yield: Serves 4 to 6
Ingredients: Creamy Tomato Sauce; Chopped fresh parsley and Basil Oil for garnishing (optional); Chopped fresh parsley and Basil Oil for garnishing (optional); Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 2 tablespoons olive oil plus additional for coating; 2 tablespoons chopped mixed fresh herbs, such as parsley, basil, and chives; 2 tablespoons chopped mixed fresh herbs, such as parsley, basil, and chives; 2 tablespoons chopped mixed fresh herbs, such as parsley, basil, and chives; 2 tablespoons chopped mixed fresh herbs, such as parsley, basil, and chives; 1 large egg; 1 cup all-purpose flour; ¾ cup heavy (whipping) cream; 8 ounces shrimp, shelled and deveined

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Spaetzle is a staple in German and Austrian cooking. Because of its national origins we don’t think of it as a pasta, but it certainly is a member of the pasta family. Spaetzle is traditionally made with only flour or with a flour and potato mixture; it is poached and then sautéed. Other rich shellfish could be used in place of the shrimp. I also like smoked salmon as an alternative.

Ingredients

Fish course
Pescatarian
Pasta

Ingredients

Method