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.