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

  1. 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.
  2. 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.
  3. 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

Cooking Directions

  • 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.

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