Herbal shrimp cream over pasta
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Stick unsalted butter | |
| 4 | mediums | Shallots; finely chopped |
| 1 | quart | Heavy cream |
| 2 | cups | Dry white wine |
| 1 | pounds | Shrimp; bay, small, peeled |
| ; and deveined | ||
| 1 | tablespoon | Lemon juice |
| 1 | tablespoon | Dill; fresh, finely |
| ; chopped | ||
| 1 | tablespoon | Tarragon; finely chopped |
| 2 | teaspoons | Parsley; fresh, finely |
| ; chopped | ||
| 2 | teaspoons | Chives; finely chopped |
| ¾ | teaspoon | Salt |
Directions
In a large sausepan ot skillet, melt the butter over moderate heat. Add the shallots and sauté‚until tender, 2-3 minutes.
Add the cream and white wine, raise the heat, and boil briskly until the sause is thick and reduced by about one half, 15-20 minutes while stirring constantly to prevent burning on bottom.
Stir in shrimp and remaining ingredients. Simmer until heated through, 1 to 2 minutes.
Serve immediately over angel hair pasta, linguini or spaghetti..
Per serving: 1137 Calories (kcal); 102g Total Fat; (85% calories from fat); 29g Protein; 12g Carbohydrate; 530mg Cholesterol; 669mg Sodium Food Exchanges: 0 Grain(Starch); 3 Lean Meat; ½ Vegetable; 0 Fruit; 20 Fat; 0 Other Carbohydrates
Recipe by: H. Kolpas
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