Garlic Shrimp Pasta with Tarragon-Wine Sauce

Serves 2

INGREDIENTS

500 g fresh large shrimps in shells 

200 g linguini

⅓ cup dry white wine 

3 tbsp lemon juice 

2 tbsp fresh tarragon, finely chopped 

2 tsp cornstarch 

1 tbsp olive oil 

3 cloves garlic, minced 

¼ tsp crushed red pepper 

2 tbsp parmesan cheese, finely shredded  

METHOD

Peel, clean and devein the shrimp, leaving the tails intact. Rinse and pat them dry, and put aside. 

In a small bowl whisk together the wine, lemon juice, tarragon, and cornstarch. 

In a large pot, cook the pasta according to the directions on the package. Reserve 1/2 cup of the pasta cooking water when draining the pasta and set both aside. 

In a pan, heat the oil up over medium heat. Add the garlic and red pepper; cook and stir for 30 seconds. Add the shrimp; stir for 3 minutes or until shrimp is opaque. Remove the shrimp. 

Add the wine mixture and reserved pasta water to the pan. Cook and stir until the consistency thickens, then continue to cook and stir for 2 more minutes. Stir in the pasta and shrimp, and heat through. 

Divide into two servings and sprinkle with parmesan cheese. Delicious served with butter steamed baby asparagus.

Bon appétit! Served on my “Piano” and “Impromptu” pasta and soup plates.