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