Trenette with Shrimp Sauce
1½ lb fresh trenette pasta
1 tablespoon butter
1 medium onion, finely chopped
2 medium cloves garlic, minced
1 sweet red
1/2 teaspoon dried tarragon
1 tablespoon finely chopped fresh parsley
2 cups heavy cream
3 tablespoons dry white wine
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb cooked small shrimp
1/4 cup chopped fresh chives
- In saucepan, melt butter over medium heat; cook
onion, garlic, tarragon, parsley and sliced red pepper, stirring often, for 5
minutes or until softened.
Stir in heavy cream, wine, lemon juice, salt and pepper;
bring to boil. Reduce heat and simmer for 5 minutes or until thickened
enough to coat back of spoon.
- Stir in cooked shrimp.
Meanwhile, in large pot of boiling salted water, cook trenette pasta for
about 6 minutes or until tender but firm; drain well and return to pot.
Add sauce and toss to coat.
- Garnish with chopped fresh chives and serve.
Makes 6 servings.
NOTE: Trenette are a type of narrow, flat, dried pasta especially associated with Genoa and Liguria.
If you don't have trenette, you can use fettuccine pasta instead.