Truffle and Shrimp Spaghetti
Elevate your dinner with this luxurious truffle and shrimp spaghetti. Using an egg yolk for a rich, creamy finish without the heavy cream, it is pure umami.
Truffle & Shrimp Spaghetti is a perfect marriage of land and sea, combining earthy truffle paste with succulent, perfectly seared shrimp. This recipe uses a smart culinary technique—emulsifying a fresh egg yolk with residual heat—to create a silky, decadent sauce that remains surprisingly light. It is a restaurant-quality meal that proves sophisticated, umami-rich flavors can be achieved with simplicity and care in your own kitchen.
Ingredients
- 120 g spaghetti
- 250 g peeled shrimp
- 200 g mushrooms
- 2 tbsp truffle paste
- 80 g white wine
- 3 cloves garlic
- 1 egg yolk
- to taste sea salt
- to taste black pepper
- to taste olive oil
- to taste Parmesan cheese
- to taste parsley
Instructions
- 1Season the shrimp
Place the cleaned, peeled shrimp on a plate and season with a pinch of sea salt and black pepper. Mix well and allow the shrimp to marinate for approximately 10 minutes to develop flavor.
Tip: Ensuring the shrimp are dry before seasoning helps them sear properly in the pan. - 2Boil the spaghetti
Bring a pot of water to a boil and add a pinch of salt. Place the spaghetti into the boiling water, cover, and cook on low heat for 6-8 minutes until al dente, then remove from the water.
Tip: Keep the pasta water; a splash of it can help emulsify your sauce later if the pasta seems too dry. - 3Mince the garlic
Take the garlic cloves and carefully mince them into fine pieces using a sharp knife on a wooden cutting board. Prepare the garlic along with the mushrooms before you begin cooking the pan components.
Tip: Use a rocking motion with your knife to mince the garlic efficiently and safely. - 4Sear the shrimp
Heat olive oil in a pan over medium-high heat. Carefully add the marinated shrimp, ensuring they are not stacked. Fry on medium-low heat for 1-2 minutes per side until the surfaces are browned, then remove and set aside.
- 5Sauté the mushrooms and garlic
Add the minced garlic and sliced mushrooms into the same pan used for the shrimp. Season with salt and black pepper and stir-fry for 2-3 minutes. Continue cooking until the moisture from the mushrooms evaporates and they achieve a nice color.
Tip: Dont crowd the pan, as this helps the mushrooms brown rather than steam. - 6Deglaze with white wine
Pour 80g of white wine into the pan with the sautéed mushrooms and garlic to enhance the flavor. Stir for 1-2 minutes until the alcohol has fully evaporated.
Tip: Deglazing helps lift all the flavorful browned bits from the bottom of the pan. - 7Combine pasta and sauce
Add the boiled spaghetti directly into the pan with the sautéed mushrooms and shrimp. Toss everything together to ensure the pasta is well-coated with the flavorful pan juices.
Tip: If the mixture seems too dry at this stage, stir in a splash of the reserved pasta cooking water to create a better consistency. - 8Add truffle paste
Add two generous spoonfuls of black truffle paste into the pan with the pasta and ingredients. The aromatic paste will infuse the entire dish with a rich, earthy, and umami-packed flavor.
Tip: Ensure the truffle paste is distributed evenly through the pasta strands for a consistent flavor in every bite. - 9Emulsify with egg yolk
Gently crack a pasteurized egg yolk directly onto the pasta mixture. Turn off the heat and use the residual warmth of the pan to emulsify the yolk with the other ingredients, creating a creamy, rich coating for the spaghetti.
Tip: Using just the yolk adds creaminess without the heavy fat of cream, keeping the dish lighter while maintaining a velvety mouthfeel.
