I got this from Central Market a long time ago, soon after they opened the original store around 1994 or so. I have always loved it--it's worth the cream.
1 leek, thinly sliced (white part only)
1 large shallot, finely chopped
2 tablespoons unsalted butter
1 lb. shrimp, peeled
1/3 cup dry white wine
1 tablespoon finely chopped fresh basil
1/2 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon white pepper
2 teaspoons grainy prepared French mustard
1 tablespoon dill or tarragon, finely chopped
fresh pasta (capellini, linguini--any of the flat pastas will do)
In a chef's pan or saute pan, melt the butter and then cook the leek and shallot gently until soft (about 10 minutes). Add the shrimp, cook about 2 minutes or until just pink, then remove with a slotted spoon and hold.
Add the white wine and basil, increase the heat to high, and cook 1-2 minutes until the wine cooks down a bit. Add the cream, salt, and white pepper and cook until slighly thickened. Lower the heat, return the shrimp to the pan and add the mustard; heat through but do not boil. Toss with fresh dill or tarragon and serve over pasta.
Note: If you want a little extra sauce, then try adding another 2 tablespoons each of the white wine and the cream. As written above, this goes just about right with about 12 oz of pasta. The original recipe says it makes 4 servings, but we usually get only 3 out of it. Maybe we're just greedy.
Posted by elizabeth at July 24, 2005 09:47 PM
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