Spicy Shrimp and Sausage Pasta — Surf & Turf Made Easy!

Spicy Shrimp & Sausage Pasta
Now let me admit this to you.

Some girls love flowers delivered to their door and some gals love chocolate.

Me?

You’d have my attention with a nice bottle of vino or meat. :)

Yes, you read that correctly.

 

DSC_0047

So when our friends at Farmer John sent over a box of their latest Cheese & Wine Flavor Smoked Sausage, I squealed with joy.

Seriously…squealed.

Not only because I was so excited to try it out but we coincidentally were having our monthly Sunday Family Dinner just a few days after. Complete divine intervention since a part of our menu required for us to bust out our beloved habachi grills.

DSC_0090

It was perfect since our proteins mainly consisted of seafood (calamari, prawns, shellfish, lobster) and sausage was a much welcomed addition.

We sliced a few links up and threw them on the habachi which imparted even more of a smoky flavor. The sausage itself turned out to be a tad on the sweeter side (likely because of the wine) but it paired well with the salty-briny seafood.

So when it came time for me to use the sausage in a dish, I wanted to make sure to balance out the flavors.

Cue in spices, herbs and tomatoes.

 

Spicy Shrimp & Sausage Pasta

I played around with a few ideas and decided to use the browned sausage with a heavily spiced shrimp in a tomato sauce.

I finished the whole sha-bang with a mountain of fresh herbs and tossed it with linguine — a pasta that can hold up to a hearty sauce.

 

Spicy Shrimp & Sausage Pasta

It. Was. Delish.

Don’t believe me?

Well…shame on you!

Because it was.

Fo’ reals!

Spicy Shrimp & Sausage Pasta

The entire dish was then showered with a mound of freshly shaven parmesan cheese….and then I paused…..

Because when you make happy things in your kitchen, it deserves a moment of silence…

Followed by a serious dance-it-out session and a swig of chianti…or whatever you’re sipping on.

It’s completely mathematically sound.

Spicy Shrimp & Sausage Pasta

And yes, all of the flavors balanced out perfectly.

The salty, sweet sausage paired well with the spicy shrimp. The acidic tomato sauce with its aromatics added the much needed punch to the dish. And the cheese—well, the cheese added love.

Obvi.

Much thanks again to our friends at Farmer John - we love ya!

__________________________________________

Spicy Shrimp and Sausage Pasta
Serves 6-8

Ingredients:

½ pound shrimp, cleaned and deveined
½ teaspoon Old Bay Seasoning (or other Cajun spice blend)
¼ teaspoon cayenne pepper
black pepper
½ teaspoon garlic salt
kosher salt
olive oil
1 pound smoked sausage (I used Farmer John® Wine and Cheese Sausages), sliced
¼ cup sliced shallots
1 tablespoon minced garlic
½ teaspoon red pepper flakes
2 tablespoons tomato paste
¼ cup white wine
1 28-ounce can crushed Roma tomatoes
5-6 fresh thyme sprigs
½ tablespoon chopped fresh oregano
1 pound dried linguine
¼ chopped Italian parsley
1 cup parmesan (shaven, grated, etc.)

In a bowl, mix the shrimp with the Old Bay Seasoning, cayenne pepper, ¼ teaspoon black pepper, garlic salt, ¼ teaspoon kosher salt and 1 tablespoon olive oil. Set aside.

Heat 2-3 tablespoons oil in a heavy bottom, deep skillet (or pot) to medium. Add the sausage slices and brown on both sides. Toss in the shrimp and cook until they turn pink – approximately 2 minutes. Remove the contents to a clean bowl and set aside.

Add the shallots to the skillet and cook for a minute before adding the garlic. Cook for a minute and stir in red pepper flakes. Add tomato paste and cook for an additional 2-3 minutes. Turn the heat to high and pour the wine into the skillet. Use a wooden spoon and scrape the bottom of the skillet to release all the brown bits. Allow the wine to come to a boil and reduce the liquid for 2-3 minutes on the high heat.

Add tomatoes with its juices and bring to a boil. Once it comes to temperature, lower the heat to medium-low. Use the wooden spoon to crush and break apart any large pieces of tomatoes. Stir in the thyme and oregano and simmer the sauce, partially covered for 20 minutes.

While the sauce cooks, boil the linguine for approximately 10-12 minutes in heavily salted water until al dente. Drain the pasta and reserve ¼ cup of the starchy water that the pasta was cooked in.

Stir the shrimp and sausage into the simmered tomato sauce. Toss in the cooked linguine, coating the pasta well. If you want a looser based sauce, add a tablespoon at a time of the pasta water until you reach your desired consistency. Season with additional kosher salt and black pepper as needed.

Plate the pasta and sprinkle each dish with parsley and the freshly shaved parmesan.

Enjoy!

Pan Seared Black Cod with Anchovy-Herb Vinaigrette

Pan Seared Black Cod with Anchovy-Herb Vinaigrette

It’s been non-stop for me over the past few weeks and although I’ve had a fantastic time, this gal was starting to feel a bit run down.

I needed sleep.

I needed to give my party pants a break.

And I needed to get back in my own {tiny} kitchen.

Pan Seared Black Cod with Anchovy-Herb Vinaigrette

And that’s where I was all weekend long.

Well, it was where I was after I went to the store to stock up on fresh produce because I think the only green thing I consumed over our 4-day Vegas trip was the lime in my grey goose tonic.

Gluttony is my name.

Pan Seared Black Cod with Anchovy-Herb Vinaigrette

To fuel up for the weekend of cooking, I wanted something light but fulfilling–definitely some fish. Now my default is usually sushi or fish tacos when I get a hankering for fish but I then remembered a nearby fishmonger that I’ve been wanting to try – Catalina Offshore Products. They get their product every day directly off the boat from the fishermen — cannot get any fresher than that!

So I popped on in….drooled over all of their premium grade uni, oysters, sushi grade fish and chopped it up with some of their staff. AMAZING!!! For all of you folks in the San Diego area who may be wary about seafood—come here! They’ll put to rest any fears that you may have.

I somehow practiced some self restraint and only picked up a few fillets of their gorgeous black cod for lunch. Black cod is a tender fish that is a bit on the fattier side –think of sea bass– and incredibly delish.

I chose to pan sear the fillets because it’s quick and gives the fish a lovely crunchy crust without overcooking the meat. And the secret to pan searing fish? You’ve got to get the skillet/pan screaming hot before adding the oil and do not —let me repeat…DO NOT mess around with trying to flip the fish around a gazillion times. You’ve got to let it crisp up on the first side and then when it’s ready, meaning when you can slide a spatula underneath it without any resistance, then flip it!

Pan Seared Black Cod with Anchovy-Herb Vinaigrette

Because I’m obsessed with anchovy paste lately, I decided to make a quick herby vinaigrette with anchovy paste for that much needed acidity to cut the natural fattiness of the fish. And for all of you anchovy haters — get over it! The paste adds a subtle, salty, sea flavor that I’m sure you wouldn’t guess it was anchovy if I hadn’t told you.

For reals…..

Since I was aiming for a lighter dish, I served my fish with these gorgeous heirloom tomatoes that I also tossed in some of the vinaigrette. They were beautiful and sweet. But if you’re looking for a little starch — a sunchoke puree or even garlic noodles would be the bomb-diggity.

Yeah….I just went there.

The finished dish is a show stopper if I dare say so myself. Crisp and tender fish with bright acidity from the vinaigrette. And guess what? If you get your act together, this beauty can be done in 20 minutes…..25 minutes if you want to take a leisurely approach.

Fantastic if you’re having folks over or just when you want to make yourself something delish. Because let’s face it, I don’t care if you’re just learning how to cook, an intermediate cook or chef extraordinaire —the food you create should make you want to smile and do a little happy dance.

And this little number made me do both….times 100.

________________________________________________

Pan Seared Black Cod with Anchovy-Herb Vinaigrette
Serves 2

Ingredients:

1 tablespoon anchovy paste
2 tablespoons minced shallots
1 garlic clove, roughly chopped
1 cup roughly chopped fresh basil
1 tablespoon roughly chopped Italian parsley
1 teaspoon fresh thyme leaves
1 teaspoon lemon juice
1/4 champagne vinegar
1/2 cup extra virgin olive oil
kosher salt
black pepper
2 black cod fillets, skin-on, de-boned (5-6 ounces each)
2 tablespoons vegetable oil
3-4 fresh thyme sprigs
2 cups heirloom cherry tomatoes, quartered

Combine the anchovy paste, shallots, garlic, herbs, lemon juice and vinegar in a blender and blend at medium speed for about 20 seconds. With the blender running on low, slowly drizzle in the olive oil until the vinaigrette has become emulsified. Season with salt and pepper. Set aside.

Score the skin side of each of the fish fillets and use paper towels to pat them dry. Season the fillets with kosher salt and pepper.

Choose a skillet that can handle a high level of heat (ie. cast iron, stainless steel, etc.) Heat the skillet over high heat so that it becomes screaming hot. Once it reaches the desired temperature, add the oil and swirl it around the skillet. Carefully place each fillet, skin side down into the oil. Using a spatula, gently press down on the fillets so that they don’t curl up on the sides. Toss the thyme sprigs into the oil on the side of the fish –this will help flavor the oil.

Cook the first side of the fish for about 3 minutes — depending on the thickness of the fillets. Be careful not to flip the fish before the skin has crisped up and formed a crust. Once the first side has cooked, about 2/3 way through, flip and cook for an additional 2 minutes. Remove the fillets from the skillet.

Toss the tomatoes in a few spoonfuls of vinaigrette. Plate 1/2 of the dressed tomatoes on each plate. Top each mound of tomatoes with a cod fillet. Drizzle the fish with additional vinaigrette. Serve immediately.

Cá Nướng {Vietnamese Roasted Fish}

Cá Nướng {Vietnamese Roasted Fish}

Cá Nướng is a really common Vietnamese dish of roasted fish. And although it’s most often made with catfish because of its firm and somewhat fatty flesh, you can use any fish that can hold up to high heat while still staying moist.

When given the choice, I recommend roasting a whole fish. Not only does it help retain moisture but you’ll almost always get a better flavor when you cook your proteins bone-in.

Cá Nướng {Vietnamese Roasted Fish}

This is when it’s so nifty to have a trusted fishmonger — or in my case, an Asian grocery store, nearby. The latter almost always has live catfish on hand (so you’ll know it’s super fresh) and both options can do the dirty work for you –which I totally appreciate as I hate cleaning fish.

And don’t be surprised to see your once silver/black catfish “turn” white when it comes back cleaned for you. Many fishmongers will scrub the catfish skin to remove the dark outer layer. Although it’s completely edible, the darker skin does make your fish taste a tad “fishier” so the extra scrub down is a good thing.

Cá Nướng {Vietnamese Roasted Fish}

I’ve adopted my eldest seester’s method of preparing Cá Nướng which is not only easy to do but is rather simple when seasoning the fish. A lot of folks will use a variety of aromatics and spices to marinate it. But since you’ll typically dunk the roasted fish into a nước chấm (dipping sauce), you can stick with a minimal preparation before cooking the fish as the sauce will provide the extra flavor punch.

Cá Nướng {Vietnamese Roasted Fish}

Cá Nướng can be served over rice, with vermicelli noodles, inside a bánh mì (sandwich) or how we typically like it –cuốn bánh tráng (wrapped in rice paper).

The rolls are filled with tons of fresh herbs and veggies that when combined with the roasted fish, is absolutely amazing. They have tons of different textures, knock-out flavor and are deliciously light on the tummy.

Cá Nướng {Vietnamese Roasted Fish}

Serving your Cá Nướng as spring rolls is also a fantastic way to entertain family-style and would be a prefect al fresco dining option during the upcoming warm months. Your guests will love making their own rolls and adding their favorite items inside.

And don’t let the ingredients list and recipe fool you. It may seem like a lot of different components but it’s not difficult at all. You can also prepare many of the components in advance to cut down on prep time.

Easy and delish……Total Nguyen-Win!

 

______________________________________________

Cá Nướng {Vietnamese Roasted Fish}

Ingredients:

¼ cup vegetable oil
¼ cup chopped scallions
1 whole catfish (2-3 pounds), cleaned/scaled with head removed
1 teaspoon garlic powder
¼ teaspoon black pepper
½ teaspoon kosher salt
2 scallions stalks
½ cup fried shallots
¼ cup roughly chopped peanuts
1 cup roughly chopped fresh cilantro leaves

For Nước Chấm dipping sauce:
¼ cup nước mắm (fish sauce)
¼ cup sugar
¼ cup  fresh lime juice,
2 tablespoons warm  water,
1 finely minced garlic clove
1 teaspoon chili paste, more to taste

Serve with:
1 package bánh tráng (dried rice paper sheets)
lettuce leaves
1 small cucumber, thinly sliced
1 cup đồ chua (pickled carrots and daikon slices)
fresh mint leaves
fresh Vietnamese cilantro leaves
fresh Thai basil leaves
whole Thai chiles
lime wedges

Prepare scallion oil (hành mơ):  In a sauté pan, slowly heat the vegetable oil over low. Add the chopped scallions. Cook the scallions until they are wilted but still bright green–approximately 2-3 minutes. Pull from heat and allow the scallion oil to cool until room temperature.

Rinse the fish with cool water and pat dry with paper towels. Coat the fish with the scallion oil and season the exterior and interior with the garlic powder, black pepper and kosher salt. Stuff the fish cavity with the scallion stalks and prop it upwards on a baking tray. Allow the fish to marinate for 20 minutes.

While the fish marinates, prepare the nước chấm.  Whisk all the items together in a small bowl. Add chili paste to taste. Set aside.

Roast the fish in an oven heated to 400 degrees F for approximately 25-30 minutes or until the flesh is opaque and cooked through. Turn on the broiler of your oven and broil the fish for about 60-90 seconds to slightly crisp & brown the skin. Remove the fish from the oven and transfer to a platter. Top the fish with the fried shallots, chopped peanuts and cilantro leaves.

To serve the fish as a spring roll (bánh tráng cuốn), dip one rice paper sheet in warm water and place on a plate/flat surface. The rice paper will slowly become pliable. Lay one piece of lettuce in the middle of the sheet and top with some of the fresh herbs, đồ chua, cucumber slices and pieces of the fish. Spoon some of the peanuts and fried shallots on top. Tightly roll the bottom of the rice paper over the mound and then fold the sides in. Continue rolling the rice paper up until you’ve created a secured roll.

Serve the rolls and fish with the nước chấm. Ăn ngon!

 

Tuna Tataki

Tuna Tataki

There are some words out there that are just so fun to say…..

plethora

conundrum

goober

and tataki.

Tuna Tataki

 

The last one is a double-winner because it’s also darn delicious and easy to make.

When it comes to tataki, I either go with a beef preparation or fish —or BOTH for a little surf and turf action! Either protein lends itself well for the quick sear and rare center.

Though I do love me some ahi tuna….

Tuna Tataki

Simply pick up some beautifully fresh ahi tuna from your local fishmonger, let it marinade in lovely things like ponzu & fresh ginger— and then quickly sear it in a hot skillet.

Boom – POW!

Tuna Tataki

You end up with a gorgeous plate that is packed with flavor and yet still light at the same time. It’s the perfect dish for the upcoming hot summer months and can be served as an appetizer or over mixed greens for a main entree.

And with that — Happy ALOHA FRIDAY!!!

_____________________________________________________

Tuna Tataki
Serves 2

Ingredients:
½ cup ponzu sauce
1 tablespoon water
1 tablespoon low sodium soy sauce
1 tablespoon Mirin
½ teaspoon sesame oil
1 teaspoon freshly grated ginger
¼ teaspoon red chili flakes
2-3 pinches black pepper
2 scallions, chopped
½ pound sashimi grade ahi tuna – preferably in the shape of a long square or rectangular block
2 tablespoons peanut oil

garnish:
thin lemon slices
thin jalapeno or serrano pepper slices
pea shoots
1 tablespoon chopped scallions
toasted sesame seeds

In a shallow dish, whisk together the first 9 ingredients. Reserve 1½ tablespoon of the marinade and set aside. Immerse the tuna in the dish of marinade. Cover the dish with plastic wrap and refrigerate for an hour. (You may want to flip the tuna after 30 minutes have passed if the marinade does not cover the whole piece)

 

Once marinated, remove the tuna from the liquid and use paper towels to blot the fish dry. Heat the peanut oil in a large skillet over medium high heat. Once the skillet begins to slightly smoke, add the tuna and sear for 30-60 seconds on each side. Remove the fish and allow to rest for 5 minutes.

 

Using a very sharp knife, cut the tuna into ¼ inch wide slices. Plate the tuna on top of the thin lemon slices. Place the jalapeno/serrano peppers and pea shoots on top and sprinkle the scallions and toasted sesame seeds over the fish. Finally, take the reserved marinade (not the liquids the fish was in) and drizzle over the entire plate.

 

Enjoy!

20-Minute Garlicky Shrimp Scampi with Spinach

Untitled

When I was in the elevator at work yesterday, I overheard someone saying how they made their grandma’s famous linguine alle vongole for Easter Dinner.

And then it was over.

I craved pasta all day long.

Preferably a pasta that someone’s grandma made but beggers can’t be choosers–I had to settle for something I could wrangle up.

20-Minute Garlicky Shrimp Scampi with Spinach

So as I drove home I did a quick inventory of what I had in the fridge/freezer and decided upon a quick shrimp scampi. I have a delish recipe for Shrimp Scampi on the blog already but I wanted to change it up a bit.

I opted to throw in some fresh spinach leaves at the end for a bit of greens. I had originally played around with the idea of adding peas but went for the spee-natch instead. But who knows, I may throw some peas in next time for some oohs and ahhs.

Peas and thank you!

20-Minute Garlicky Shrimp Scampi with Spinach

The pasta was bright, citrus-y, uber garlicky (vampires beware) and totally satisfying. And the best thing? Despite me calling this a 20-Minute Garlicky Shrimp Scampi with Spinach, you can probably have it done in 15. But why not pour yourself a glass of wine during the process and take the few extra minutes?

Cheers!

_______________________________________________

20-Minute Garlicky Shrimp Scampi with Spinach
Serves 2

Ingredients:

kosher salt
4 ounces dry linguine or spaghetti pasta
½ pound shrimp, cleaned and deveined
1½ tablespoons minced garlic
½ teaspoon red pepper flakes, more to garnish
1/8 teaspoon dried thyme
½ teaspoon garlic salt
2 tablespoons olive oil
4-5 thin slices lemon
½ cup white wine
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter
black pepper
2 handfuls (about 2 cups) spinach leaves
fresh grated parmesan cheese

Boil the pasta for approximately 8-10 minutes in heavily salted water until al dente. Drain the pasta and reserve ¼ cup of the starchy water that the pasta was cooked in.

While the pasta boils, mix the shrimp, garlic, red pepper flakes, thyme, and garlic salt together in a bowl. In a large skillet, heat the oil to medium heat. Add the shrimp (with all the garlic and herbs) and lemon slices* to the skillet. Cook the shrimp on both sides until they turn pink—approximately a minute on each side. Remove the shrimp to a clean bowl/plate.

Turn the heat to high and pour the the wine into the skillet. Use a wooden spoon and scrape the bottom of the skillet to release all the brown bits. Allow the wine to come to a boil and add the lemon juice. Reduce the liquid for 2-3 minutes on the high heat. Add the butter and whisk/melt it into the reduced wine.

Turn the heat to medium-low and toss in the cooked/drained pasta. Vigorously toss the pasta with the sauce, adding a tablespoon at a time of the pasta water until you reach your desired consistency. Season the pasta with additional kosher salt and black pepper as needed. Toss in the spinach and plate the pasta with the light sauce.

Top each dish with the cooked shrimp. Sprinkle the top with additional red pepper flakes and parmesan cheese. Serve immediately.

*While plating the pasta, you can remove the cooked lemon slices. Some do not enjoy the slight bitter taste of biting into cooked lemons but I’m all about it.

Cá Kho Tộ {Vietnamese Clay Pot Braised Catfish}

Cá Kho Tộ {Vietnamese Clay Pot Braised Catfish}

Growing up, our daily family dinners typically consisted of rice (cơm) served with a stir-fried dish (món xào), a soup dish (món canh), and sometimes a braised dish (món kho). Pretty standard menu for a Vietnamese meal.

Truthfully, I took it for granted back then as I preferred to have lasagna, McDonald’s or even Dairy Queen for dinner. Hey- I was a little kid growing up in Minnesota after all.

But as I get older, those are the dishes I crave the most–even if I don’t make them too often. One of those nostalgic dishes is Cá Kho – braised fish. There’s a ton of variations to Cá Kho and it can change depending on the household. I like it two ways–the first in a very salty broth that you eat with vermicelli noodles or Cá Kho Tộ where the fish is braised in a salty sweet sauce.

Cá Kho Tộ {Vietnamese Clay Pot Braised Catfish}

Cá Kho Tộ is traditionally made with catfish and uses a combination of nước màu (caramel sauce), tons of fish sauce, shallots and coconut juice. Although it’s meant to be cooked in a claypot (tộ), you can use any heavy bottom pot that you have on hand.

We use Coco Rico (coconut soda) in a lot of our kho dishes in lieu of coconut juice but if you can’t find it at your local ethnic grocery store, the latter should work out fine. You can also substitute the catfish for salmon, seabass or any fatty fish that can hold up to braising.

Cá Kho Tộ {Vietnamese Clay Pot Braised Catfish}

Once done, the fish is really tender and I love to spoon the thick, salty/sweet sauce over rice. So good! But just a suggestion, be sure to turn on your kitchen fan while you’re cooking up cá kho because the aroma can be a bit strong. :)

Ăn Ngon, Folks!

______________________________________________

Cá Kho Tộ {Vietnamese Clay Pot Braised Catfish}
Serves 4

Ingredients:

salt
2 pounds catfish steaks, washed and patted dried
1 tablespoon palm sugar (or brown sugar)
1/4 cup diced shallots
1 tablespoon minced garlic
1/4 cup chopped scallions, divided
3 tablespoons fish sauce, more to taste
2 tablespoons nước màu, divided
1/2 teaspoon black pepper
2 tablespoons vegetable oil
12 ounces Coco Rico soda
1 tablespoon fresh ginger, cut into matchsticks
3-4 red Thai chiles, more to taste
fresh cilantro leaves

Liberally sprinkle salt over the catfish steaks. Rub the salt all over the fish and rinse off with cool water. Pat the fish dry with paper towels. The salt “exfoliate” is a great way to clean fish and other meats.

Place the washed fish into a large bowl. Add in the palm sugar, shallots, garlic, all but 1 tablespoon of scallions, fish sauce, 1 tablespoon of nước màu and black pepper. Coat the fish well in the marinade and cover the bowl with plastic wrap. Refrigerate the fish and allow to marinate for 45 minutes to an hour.

Heat the oil over medium heat in a large clay pot or other heavy bottom pot. Place the catfish steaks in a single layer and sear 1 minute on each side. Pour all the marinade over the fish, the remaining nước màu and the Coco Rico soda. Add the ginger, chiles and allow the liquids to come to a boil. Lower the heat to medium-low and simmer, covered for about 30 minutes. Gently flip the catfish steaks halfway through the cooking time.

Once the fish has cooked through and the sauce has reduced and thickened, taste and add more fish sauce as needed. Sprinkle the remaining scallions, additional chiles (to taste), and cilantro leaves on top. Serve warm with rice.

Shrimp Pot Pie for π (Pi) Day!

Shrimp Pot Pie

Excuse me while I geek out because today is π (Pi) Day!!!!!!!!!!!!!!

3.14 – you know it!

Shrimp Pot Pie

To be honest, I can’t say I love math……. but I can’t help but adore kitschy humor.

And I love pie.

Shrimp Pot Pie

So if given the opportunity to celebrate pie–I’ll take it!

Last year I celebrated the mathematical constant with these Mixed Berry Hand Pies that were not only scrumptious but just so darn cute and portable.

Shrimp Pot Pie

This year I opted for the savory route and made a batch of Shrimp Pot Pie. Luscious, decadent shrimp filling topped with a flaky puff pastry crust.

Shrimp Pot Pie

So good, so easy, so π-licous.

Happy π (Pi) Day!!!

_______________________________________

Shrimp Pot Pie

Ingredients:

2 tablespoons unsalted butter
1 tablespoon vegetable oil
1½ cup diced celery
1½ cup diced carrots
2 cups chopped leeks, thoroughly washed and dried
1 tablespoon minced garlic
¼ teaspoon red chili flakes
5 sprigs fresh thyme
2 cups diced red potatoes
½ cup white wine
1 pound shrimp, peeled and deveined
1/8 teaspoon cayenne pepper
¼ cup flour
2 cups seafood stock
½ cup heavy cream
kosher salt
black pepper
1 cup frozen peas
½ cup chopped fresh parsley
1 egg, beaten
1 package frozen puff pastry

In a pot, melt the butter with the olive oil over medium heat. Add the celery, carrots, leeks and garlic. Sauté until softened but not browned—about 5-7 minutes. Add the red chili flakes, thyme sprigs, potatoes and cook for 2-3 minutes, stirring frequently.

Pour in the wine . Continue simmering until the wine has reduced and nearly evaporated. While the wine cooks, sprinkle the cayenne pepper over the shrimp and toss until evenly coated. Next, whisk the flour and seafood stock together in a bowl.

When the wine has evaporated, pour in the flour/stock mixture and stir while the liquids come to a soft boil. Continue cooking and stirring over medium heat for 5 minutes. Pour in the cream and cook for an additional 2-3 minutes until the mixture has thickened to the desired consistency.

Pull the pot off the heat and remove the thyme sprigs. Stir in the shrimp, 1 teaspoon kosher salt (more to taste), ½ teaspoon black pepper (more to taste), frozen peas and fresh parsley.

Ladle the filling into a casserole dish or other types of individual ramekins/ovenproof dishes. Brush the outside edges of the dishes/ramekins with the beaten egg. Trim the puff pastry sheets about ½ inch larger than the tops of each of the dishes/ramekins. Cover each dish/ramekin with the puff pastry and press around the edges to seal.

Brush the tops of each of the pies with the beaten egg and use a sharp knife to make small slits on top. Place the pie/pies on a baking sheet lined with aluminum foil and transfer to an oven that has been preheated to 400 degrees F.

Bake the pie/pies for 30-40 minutes or until the crusts are golden brown.