Creamy Tarragon Shrimp Pasta
A creamy pasta with shrimp, lemon, garlic and tarragon.
- 1 pound dried linguine
- 2 tablespoons unsalted butter
- 1 teaspoon oil
- 3 cloves garlic minced
- 1/2 cup thinly sliced shallots
- 1 pound 51-60 ct shrimp peeled and deveined
- 2 tablespoons lemon juice
- 1/4 cup dry white wine
- 1/2 cup heavy cream
- 1 teaspoon lemon zest
- 1 tablespoon dried tarragon
Bring a large pot of water to boil and boil pasta according to package directions. Drain.
While pasta is cooking, heat butter and olive oil together in a large skillet over medium heat just until butter melts. Add in garlic and shallots. Cook until garlic is fragrant, about 1 minute. Add in shrimp and cook 2 - 3 minutes or just until they start to turn pink. Pour in lemon juice and wine. Scrape up any bits that have stuck to the bottom of the pan.
Reduce heat to medium low and slowly whisk in cream. Stir in lemon zest and tarragon.
Add cooked pasta to the shrimp sauce. Toss to coat. Remove from heat and allow to sit for 5 minutes. Toss once more and serve.
Keywords: pasta, seafood, shrimp, tarragon, valentines day