Loaded carbs 

In advance of all the holiday cooking, the chefs at Guyutes offer a quick and easy infused pasta recipe to get us through the best and worst of times.

click to enlarge Guyutes angel hair pasta with shrimp.

Berlin Green

Guyutes angel hair pasta with shrimp.

Some of us are expecting to spend much of the remainder of the year on kitchen duty, so the chefs at Guyutes have prepared a simple infused shrimp pasta dish to gas up the tank in between holiday marathons.

“Something light, quick and easy for nights that you just don't want to take your time and cook. You can knock this out in minutes,” chef Matt Pryor said.

Don’t mistakenly use the infused butter first, as the high heat will diminish or destroy the cannabinoids by cooking them off.

“Regular butter is just your starter. The infused butter is going to be added at the very end … When you’re marrying your butter in, you’re whisking it in, it's easier to use a little more firm. It'll dissipate at a slower pace than what my soft butter will and so when you start whisking it, it will actually start to build body,” Pryor said.

click to enlarge Guyutes angel hair pasta with shrimp.
  • Guyutes angel hair pasta with shrimp.

Angel hair pasta

2 tablespoons butter

1/3 cup of infused butter

1 shallot finely diced

3 cloves of garlic finely chopped

1/3 cup of a dry white wine

1/4 teaspoon white pepper

1 green bell pepper, small diced

1/2 pound shrimp peeled and deveined

1 pound of angel hair pasta or any thin noodles


1. In a pot, add water and salt to taste. Bring to a boil. Once boiling, add noodles. Cook for four to five minutes (four minutes for al dente). Strain and set aside.

2. In a saucepan over medium heat, add butter, shallots and garlic. Cook until aromatic.

3. Add the white wine, salt, white pepper, green bell peppers, and shrimp. Cook until shrimp are cooked through (remove shrimp and set aside).

4. Reduce the wine by a third.

5. On low heat, whisk in your infused butter until the emulsion is complete.

6. Toss in pasta, add shrimp and serve.


1 pound (four sticks) of butter

7-10 grams of decarboxylated cannabis


1. To clarify the budder, melt it in a 2-quart saucepan on low to medium heat, being careful not to scorch it. Once melted, adjust the heat to maintain a low boil and cook off milk solids and water.

2. After 45 minutes, the butter should be clear with a lot of foam on top. Place a cheesecloth over a jar and pour the butter into it. Do not squeeze.

3. After the butter has drained, remove the cheesecloth and pour the clarified butter into another saucepan. Add the decarboxylated marijuana.

4. Cook it on low heat between 140 and 180 degrees Fahrenheit. Do not exceed 200 degrees Fahrenheit or let the butter burn. Continue the infusion for 90-120 minutes.

5. Strain the butter over another cheesecloth back into the jar. Allow the budder to cool or use it immediately.

Dosing calculations

Strain: Washing Machine homegrown by Jarrod Friedel

14g x 24.48 percent

14g x 244.8 milligrams (converted to decimal)

3427.2 x .088 (decarbing loss)

301.59 x .80 (loss in infusion process)

241.27 divided by 32 tablespoons

7.53 milligrams per tablespoon

7.53 x 5.33 tablespoon

40.1349 milligrams divided by three servings

13.378 milligrams per serving

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