Creamy Salt-Cured Egg Yolk Shrimp Pasta

Rich, silky, and packed with umami, this pasta combines the luxurious flavor of salt-cured egg yolks with tender shrimp for an easy restaurant-quality meal.

Ingredients

• 250g (9 oz) spaghetti

• 300g (10 oz) large shrimp, peeled and deveined

• 4 salt-cured duck egg yolks, finely grated or mashed

• 2 tbsp unsalted butter

• 5 cloves garlic, minced

• ½ cup heavy cream

• ¼ cup reserved pasta water

• Freshly cracked black pepper

• Optional: pinch of red pepper flakes

• Optional: zest of ½ lemon

• Optional garnish: chopped parsley or chives

Instructions

1. Bring a large pot of well-salted water to a boil. Cook the spaghetti until al dente. Before draining, reserve ¼ cup of the pasta cooking water.

2. Melt 1 tablespoon of butter in a large skillet over medium-high heat. Cook the shrimp for about 1 minute per side, just until pink and opaque. Remove from the pan and set aside.

3. Reduce the heat to medium. Add the remaining butter and sauté the garlic for about 30 seconds until fragrant.

4. Stir in the grated salt-cured egg yolks. Cook for about a minute, stirring constantly, until they become fragrant and begin to foam slightly.

5. Pour in the heavy cream and reserved pasta water. Stir until the sauce is smooth, creamy, and fully combined.

6. Return the shrimp to the skillet, then add the cooked spaghetti. Toss everything together for about a minute until every strand is coated in the silky sauce.

7. Finish with plenty of freshly cracked black pepper. If desired, add a pinch of red pepper flakes, a little lemon zest, and a sprinkle of chopped parsley or chives.

Serve immediately.

Chef’s Tips

• The salt-cured egg yolks provide plenty of seasoning, so taste before adding any salt.

• Freshly grated yolks melt into the sauce more smoothly than mashed yolks.

• Reserve extra pasta water in case you want to loosen the sauce before serving.

• For even more umami, grate a little extra salt-cured egg yolk over the finished pasta just before serving.

• A crisp Pinot Grigio, Vermentino, or Sauvignon Blanc pairs beautifully with this dish.