Holy Voodoo Shrimp & Brown Butter Garlic Noodle Tacos

Taco meets pasta with buttery Holy Voodoo shrimp, roasted garlic brown butter Parmesan noodles, and a bright mango onion salad tucked inside soft flour tortillas.

Yield: 6-8 tacos
Prep Time: 30 minutes
Cook Time: 45 minutes
Special Equipment: large skillet

Ingredients

Roasted Garlic Brown Butter Parmesan Noodles:

• 8 oz thin spaghetti

• 2 small heads garlic

• Olive oil, for roasting

• Kosher salt, for roasting

• 8 Tbsp salted butter

• ⅔ cup heavy cream

• ¼ cup finely grated Parmesan

• ½ tsp black pepper

• Salt, for pasta water

  Mango Aleppo Onion Salad:

• 1 large red onion, very thinly sliced

• Juice of 1½ lemons

• 1 cup ripe mango, diced small

• 1 jalapeño, finely diced

• ¼ cup chopped fresh cilantro

• ½ tsp salt

• ⅛ tsp Accent

• 1 tsp honey, plus more to taste

• 2 tsp Aleppo pepper

• 1 tsp olive oil

  Holy Voodoo Shrimp:

• 2 lbs tiny raw shrimp, peeled, deveined, and tails removed

• About 4 tsp Meat Church Holy Voodoo, or to taste

• 1 Tbsp olive oil, plus more if needed

• 1 Tbsp salted butter

  For Assembly:

• Large soft flour tortillas

Directions

1. Preheat oven to 450°F. Slice the tops from the garlic heads, drizzle with olive oil, season with kosher salt, and wrap in foil. Roast for 35 minutes. Open the foil and cool for about 15 minutes, then squeeze out and mash the roasted garlic.

2. Toss the red onion with lemon juice, salt, Accent, honey, Aleppo pepper, and olive oil. Let marinate for 15 to 20 minutes, then fold in the mango, jalapeño, and cilantro.

3. Pat the shrimp dry, season with Holy Voodoo, and refrigerate until ready to cook. Bring a large pot of salted water to a boil, break the spaghetti in half, and cook until al dente. Drain.

4. Melt 8 tablespoons butter in a skillet over medium heat and cook until golden brown and nutty. Remove from the heat and stir in the roasted garlic. Slowly add the heavy cream, return to low heat, and stir until smooth. Remove from the heat and stir in the Parmesan and black pepper. Add the spaghetti and toss until evenly coated.

5. Heat the olive oil over medium high heat. Cook the shrimp in single layer batches for about 1 minute per side until opaque and cooked through. Finish each batch with a portion of the tablespoon of butter.

6. Warm a tortilla until soft. Bring opposite sides inward and pinch the center to create two pockets. Fill one pocket with shrimp and the other with creamy noodles and well drained mango onion salad. Fold the pockets together at the center and serve immediately.