In the constant hunt for great weeknight dinner options, pasta is one of the most common option due to the cost friendly and the easy of preparation. In this garlicky shrimp pasta, all of the ingredients are easy to find and can cook in very short time. The lemon and tarragon give a light and bold flavor that brighten up this dish perfectly. The meal can be made in about 30 minutes and will make more than enough to feed a family of four people. The shrimp can be easily replaced with sliced chicken or meatless.
In a large pot, bring water to a boil for the pasta. Cook the linguine according to the directions until al dente. Reserve about ¼ cup of the pasta water and drain the pasta.
While the pasta is cooking, dry the shrimp with paper towels and season with salt and pepper. In two batches, heat 1 tablespoon of olive oil over medium-high heat. Add half of the shrimp and cook until just cooked through, about 1-2 minutes per side. Transfer to a plate and repeat with remaining shrimp.
In the now empty pan, add the remaining olive oil and sauté the shallot over medium heat until softened, about 2 minutes. Add the garlic and cook until fragrant, about an additional 30 seconds. Deglaze the pan with the white wine, scraping the bits off the pan. Let the wine boil until wine reduces by half, about 1-2 minutes.
Add the cream and pasta water and bring to a boil. Add the tarragon, lemon juice, and ¼ teaspoon of salt and pepper. Let it boil for 1 minute and remove from heat.
Add the sauce and shrimp to the pasta and toss to coat.
Sprinkle with any additional tarragon and serve right away hot.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!