Garlic and Tarragon Shrimp with Seashell Pasta - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Garlic and Tarragon Shrimp with Seashell Pasta

Garlic and Tarragon Shrimp With Seashell Pasta



One thing you must be careful of when cooking shrimp ... do not overcook. I love to make this dish leaving the shrimp head on for an interesting plate presentation.


24 jumbo shrimp, head on

6 cups cooked seashell pasta

1/4 cup melted butter

1/4 extra virgin olive oil

4 cloves garlic, sliced

1/2 cup minced red onion

2 tbsp minced tarragon

4 tbsp minced basil

2 tbsp minced thyme

1/4 cup chopped green onions

1/4 cup chopped parsley

1/4 cup sliced black olives

1/2 cup diced tomatoes

1 tbsp Worcestershire sauce

salt, pepper and Zatarain's Creole Seasoning to taste

1/2 cup Chardonnay


Peel the shell from the tail of the shrimp, being extremely careful not to break off the head, then devein. In a large sauté pan, heat butter and olive oil over medium-high heat. Add garlic and red onions and sauté until wilted, 2-3 minutes. Add tarragon, basil, thyme, green onions, parsley, black olives and tomatoes. Continue to sauté an additional 3-5 minutes. Add Worcestershire sauce and season to taste using salt, pepper and Creole seasonings. Add shrimp and white wine and cook until shrimp are pink and curled, 2 minutes. While shrimp is cooking, heat pasta thoroughly in a colander under hot water. Drain well and place in center of a large serving platter. When shrimp are done, pour contents of skillet over the pasta and fold gently. Serve immediately.

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