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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 pepper, sliced
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.

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.

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How to Cook Pasta
Use between 4 and 5 quarts of boiling water for every pound of dry pasta. Add 2 tsp. of salt to every gallon of water you are using and bring water to a rolling boil. Always add pasta in small quantities to keep the water rolling boil. Start stiring with a wooden spoon immediately after adding the pasta to the water, to stop it sticking to the bottom of the cooking pan and keep stiring occasionally during cooking to prevent sticking.

Never cover the pan and always follow the package directions for cooking times. Taste the pasta to determine if it is done.

Perfect boiled pasta is cooked "al dente", which means "to the tooth" or firm to the bite, but cooked through.

Drain cooked pasta immediatelly to stop the cooking action and do not rinse unless the recipe says to do so.
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