I love to make seafood pastas because they are easy, filling and taste great – when made with the right techniques of course. In this recipe video, I show you how to make a fettucini dish with shrimp and tarragon. Tarragon is a natural match with shellfish, and has a unique anise flavor. Combined with some nicely seared and seasoned shrimp, a bit of garlic, onion and roasted red pepper, and of course the fettucini, you get a healthy, light, and very satisfying Spring/Summer time pasta dish.
Recipe Keys to Success
- Bad shrimp are not good - shocking I know. If they don’t look good in the store, don’t buy them. Fresh shrimp have little to no smell, and aren’t at all slimy.
- Cook your shrimp separately to get them nice seared. And then add them back at the last second to ensure they are not over cooked.
- Finally, like all pasta dishes, don’t overcook the pasta. The only way to really tell doneness is to taste, which you should start doing about 2 minutes before the package’s suggested cooking time
RECIPE FOR FETTUCINI WITH SHRIMP AND TARAGON
Ingredients for Fettucini with Shrimp and Tarragon (for 2)
- 12 – 15 shrimp
- 1/3 pound of fettucini pasta
- 1/4 cup of chopped (home made or jarred) roasted red pepper
- Half a small onion, diced
- 2 Garlic cloves, mined
- Dash of red pepper flakes
- 1/4 cup of white wine
- 1/4 cup of chicken stock
- Tablespoon of chopped Tarragon
- 2 – 3 tablespoons butter
- Season the shrimp with salt and pepper, and then saute them in a very hot pan until seared on both sides
- They should only take 2 – 3 minutes, and you don’t want to overcook them; if you're unsure, err on the side of taking them out early
- Remove the shrimp to a holding plate while we cook the other ingredients
- Around now, you'll want to drop your pasta in salted boiling water
- Add the onion and garlic to the pan you just cooked the shrimp in, and sauté until softened
- Deglaze the pan with the white wine
- Add the red pepper flakes and let the wine reduce down by about half
- Add the chicken stock and the roasted red pepper
- Reduce again by about half
- Check your pasta; if it needs a few more minutes turn the heat down, and just let it simmer, if the pasta is ready to go, proceed to the next step
- Drain the pasta, and add it to the sauce, along with the tarragon, and shrimp
- Season with salt and pepper and toss thoroughly to let the shrimp come back up to temperate
- Turn the heat down, and add the butter, toss again to melt the butter into the sauce
- Taste and adjust the seasoning if needed
Hope you enjoy this one, it’s a pleasure to make. Leave me a comment to let me know how it goes.