Start with your Orecchiette and Shrimp:
Boil water for pasta.
Salt the water with 2 tablespoons and then add pasta.
Place the shrimp on the grill (16 pieces, size 16-20 per pound).
In a sauce pan:
- ½ cup mirepoix (finely diced)
- ½ cup butter
- 3 tablespoons garlic puree
Heat everything over medium flame and stir until onions soften.
- 1 cup heavy cream
- ¼ cup shrimp stock
Stir with a whisk for a minute
- 2 egg yolks, whipped with a fork
- 3 tablespoons of chipotle puree
- 1 cup Parmesan
Toss with the pasta and top with grilled shrimp. Garnish with parsley.