Fettuccine with Shrimp, Tarragon, and Cream
SERVES 4 TO 6
WHY THIS RECIPE WORKS Elegant yet easy, this rich, creamy dish features the complementary flavors of tender, briny shrimp and sweet, aniselike tarragon. Searing the shrimp in butter infused it with rich flavor. After setting the shrimp aside (we stirred it in at the end to warm through), we simmered heavy cream in the pan until slightly thickened. Then we added the reduced cream and some minced tarragon to the cooked fettuccine; heating the mixture for a moment ensured that the pasta absorbed the sauce, and it kept the tarragon flavor from becoming muted. Note that it is important to cook the pasta until it is not quite al dente because it will continue to cook after being tossed and heated with the sauce. We prefer to use fresh fettuccine in this dish; however, you can substitute 12 ounces of dried fettuccine if necessary.
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1¼ |
pounds medium-large shrimp (31 to 40 per pound) |
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2 |
tablespoons unsalted butter |
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2 |
garlic cloves |
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2 |
cups heavy cream |
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2 |
(9-ounce) packages fresh fettuccine |
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Fresh tarragon |
1. Peel shrimp completely (including tails), devein, pat dry with paper towels, and season with salt and pepper. Melt butter in 12-inch skillet over medium-high heat until just beginning to brown, about 2 minutes. Add shrimp and cook, stirring occasionally, until just pink at edges, about 1½ minutes. Mince garlic, stir into skillet, and cook until fragrant, about 30 seconds; transfer to bowl and cover.
2. Add cream to now-empty skillet and simmer over medium-high heat until slightly thickened and measures 1½ cups, about 8 minutes; cover and remove from heat.
3. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until nearly al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Mince 2 tablespoons tarragon and add to pasta with cream. Cook pasta over low heat until sauce clings lightly to pasta, about 1 minute. Off heat, stir in shrimp along with any accumulated juices. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency. Serve.