Saturday, June 17, 2017

6-16-17 Capellini with shrimp in butter and wine

I have been thinking about this all day, waiting for the time to make it happen.  My goal was to emphasize the fresh dill and tarragon in a light sauce.


1.     Capellini
2.     Uncooked shrimp peeled and deveined.
3.     Fresh dill and tarragon coarsely chopped
4.     Shallot thinly sliced
5.     Garlic
6.     Olive oil
7.     Butter
8.     White wine
9.     Fresh lemon juice


Cook the shallots and garlic in olive oil until soft, and add about a heaping tablespoon of the herbs and cook for several more minutes over medium-low heat.
Add the butter and shrimp and while they’re cooking add the lemon juice and a splash of wine.

When the pasta is done mix it into the sauce, along with more of the chopped herbs and some pasta water if needed. Drizzle with a bit more olive oil and serve, garnished with herbs.


I’m becoming a big fan of fresh tarragon and have to be careful I don’t overdo its use. But that was not the case tonight. Patience and I both loved the light, loose, and delightful sauce in this dish.

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