Argentina has been blessed with successive waves of immigrants from all over the world. Spaetzle is a sort of German pasta and commonly prepared in Argentina. It’s a perfect pairing with shrimp.
- 2 tbsp (30 ml) kosher salt, divided
- 4 cups (1 L) all-purpose flour
- 1 tsp (5 ml) freshly ground black pepper
- 4 large eggs, lightly beaten
- 1 cup (250 ml) water, plus more if needed
- 2 lbs (900 g) large shrimp (10/12 count), peeled and deveined
- 1 tsp (5 ml) paprika
- 3 tbsp (45 ml) extra-virgin olive oil, divided, plus more for the spaetzle
- 4 green onions, white and green parts separated, finely chopped
- 2 tsp (10 ml) lemon zest
- 1/4 cup (60 ml) unsalted butter (1/2 stick)
- 2 cups (500 ml) freshly grated Parmesan
- 1/2 cup (125 ml) fresh flat-leaf parsley
- lemon wedges, to serve
- 1/2 cup (125 ml) shaved Parmesan to serve, or more to taste
- Bring a large pot of water to a boil over high heat, and add 1 tablespoon (15 mL) of the salt. Have ready a metal colander and a large bowl for the cooked spaetzle.
- Combine the flour, the remaining 1 tablespoon (15 mL) salt, and the pepper in a large bowl. Make a well in the centre of the flour and add the eggs and 1 cup (250 mL) of the water. Using just your fingertips at first, and then gradually spreading your fingers apart, quickly work the flour into the eggs and water to form a thick, lump-free batter, adding more water if necessary.
- Season the shrimp with salt and freshly ground pepper, and toss them in a bowl with the paprika and about 1 tablespoon (15 mL) olive oil to coat. Set it aside.
- Once your water is boiling vigorously, push about one-quarter of the batter through the metal colander into the water, using a plastic pastry scraper or rubber spatula to force it through the holes. The spaetzle is done when it rises to the surface. Remove it with a large slotted spoon or skimmer as it rises and transfer to a large bowl. Toss the spaetzle with a drizzle of olive oil to prevent it from sticking together. Repeat with the remaining batter.
- Heat a large cast iron skillet over medium heat and add the remaining 2 tablespoons (30 mL) olive oil and the spaetzle to the pan. Stir in the white parts of the green onions, the lemon zest, and the butter, and sprinkle the grated Parmesan over the top. Cook until the spaetzle is lightly browned on the bottom. Turn with a spatula and brown on the other side.
- Meanwhile, heat another large skillet over medium-high heat. Add the shrimp and sauté for about 2 minutes on each side, until just cooked through and it’s crunchy and bright pink.
- Place your spaetzle on a serving platter and arrange the shrimp on top. Sprinkle with parsley, the greens part of the green onions, and the shaved Parmesan, and serve with lemon wedges.