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Make Ahead: Refrigeration & Freezing

Make Ahead: Prepare the sauce up to 3 days in advance and refrigerate in an airtight container. Reheat gently over low heat, stirring often.
Freezing: Cool completely, then divide into freezer bags or containers with air pressed out. Freeze for up to 2 months.
Reheating: Thaw overnight in the refrigerator or reheat gently from frozen over low heat. Stir often. Thin as needed with water, cream, or pasta water to restore a smooth, silky texture.

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Serving Suggestion: Pan-Seared Shrimp with Lemon Tagliatelle

Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the tagliatelle or your pasta of choice and boil until al dente. Reserve at least 1 cup of pasta water when draining.

Pre/par Cook the Shrimp and other Seafood: (If using frozen, reserve any liquid released during thawing.) While the pasta cooks, pat the shrimp dry and lightly coat with olive oil. Season with salt and pepper, then dust very lightly with rice flour. Shake off any excess flour.* Heat a skillet over medium-high heat with a small amount of olive oil. Add shrimp in a single layer and sear until lightly browned and just cooked through, turning once. Remove from the pan and set aside to rest. Deglaze the hot pan with a splash of pasta water, scraping up any browned bits.
* If using additional seafood (such as calamari, squid, or cooked octopus), prepare and sear alongside or just after the shrimp, adjusting cook time as needed.

Refine the sauce: Add the deglazing liquid and any reserved shrimp liquid directly to the warmed cream sauce. Gently stir to incorporate. If needed, loosen the sauce by adding pasta water until it reaches your preferred consistency.

Plate and Finish: Place hot pasta in the center of a shallow serving bowl. Drop seared shrimp on top of pasta nest, reserving three shrimp per bowl for garnish. Spoon cream sauce over the pasta and shrimp. Top each bowl with three shrimp for visual emphasis. Finish with a light swirl of olive oil and a small drizzle of sweet vinegar reduction.. Garnish with chopped parsley and serve.

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Serving Suggestion: Seafood Flatbread

Preheat: Set the cast iron griddle in the oven and preheat to 475–500°F

Pre/par Cook the Shrimp and other Seafood: Pat the shrimp dry and lightly coat with olive oil. Season with salt and pepper, then dust very lightly with rice flour. Shake off any excess flour.* Heat a skillet over medium-high heat with a small amount of olive oil. Add shrimp in a single layer and sear until lightly browned and almost cooked through, turning once. Remove from the pan and set aside to rest.
* If using additional seafood (calamari, squid, or cooked octopus all work), prepare and sear alongside or just after the shrimp. Adjust cook time as needed.

Assemble: Spread a thin, even layer of cream sauce over prepared pizza dough or flatbread, leaving a narrow border. Sprinkle with cheese blend of choice. Add shrimp or other seafood of choice. Finish with complementary toppings like artichokes, roasted peppers, capers, or sun-dried tomatoes (drained and patted dry). Grasp both ends of the parchment paper and carefully transfer the assembled flatbread onto the hot cast iron griddle.

Bake: Bake at high heat (475–500°F) until the crust is crisp and the toppings are just cooked through. About 8-12 minutes, depending on type and thickness of crust. Remove the parchment paper after 4 minutes for optimal crisping on the hot griddle. Slide the baked flatbread onto a serving dish for resting and finishing.

Finish: Sprinkle with finishing cheese if desired (ricotta salata, Pecorino Romano, or Asiago). Finish with a light swirl of olive oil and a small drizzle of sweet vinegar reduction. Garnish with lemon zest and chopped herbs. Cut into slices and serve family style.

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