Pasta, shrimp in sauce

6 servings

Ingredients

Quantity Ingredient
2 tablespoons Olive oil
¼ cup Finely minced shallots
4 Garlic cloves, crushed
2 cups Chicken stock
4 ounces Andouille or other spicy sausage, chopped
2 tablespoons Dried sweet basil
1 tablespoon Dried tarragon
2 teaspoons Ground white pepper
½ teaspoon Ground black pepper
16 Dried tomatoes, free of excess oil, and cut in half
1 large Red sweet pepper, chopped coarsely and seeds removed
2 cups Half-and-half
Sea salt to taste
2 tablespoons Butter
1 pounds Shrimp, shelled & deveined
½ cup Sherry
6 Fresh roma tomatoes, seeded and chopped for garnish
1 pounds Dried pasta, prepared according to directions

Directions

In a large cast-iron skillet or other saute pan (not a non-stick pan), heat olive oil over medium heat and stir in onions and garlic.

Saute about 2 minutes and stir in chicken stock, herbs, andouille and ground peppers. When chicken stock has almost evaporated, turn heat to high and add red peppers, stirring continually until peppers are a little charred. Stir in dried tomatoes and reduce heat to medium. Add heavy cream, stirring occasionally. When cream boils, reduce to low, and leave on heat until shrimp is ready.

In a separate saute pan, melt the butter over medium-high heat and stir in shrimp. Add sherry and saute until shrimp are opaque, about 3-5 minutes.

Pour cream sauce into shrimp and stir. Serve over pasta and garnish with fresh tomatoes.

Submitted By MICHAEL ORCHEKOWSKI On 08-07-95

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