One thing you must be careful of when cooking shrimp ... do not
overcook. I love to make this dish leaving the shrimp head on for
an interesting plate presentation.
- 24 jumbo shrimp, head on
- 6 cups cooked seashell pasta
- 1/4 cup melted butter
- 1/4 extra virgin olive oil
- 4 cloves garlic, sliced
- 1/2 cup minced red onion
- 2 tbsp minced tarragon
- 4 tbsp minced basil
- 2 tbsp minced thyme
- 1/4 cup chopped green onions
- 1/4 cup chopped parsley
- 1/4 cup sliced black olives
- 1/2 cup diced tomatoes
- 1 tbsp Worcestershire sauce
- salt, pepper and Zatarain's Creole Seasoning to taste
- 1/2 cup Chardonnay
Peel the shell from the tail of the shrimp, being extremely careful
not to break off the head, then de-vein. In a large sauté
pan, heat butter and olive oil over medium-high heat. Add garlic
and red onions and sauté until wilted, 2-3 minutes. Add tarragon,
basil, thyme, green onions, parsley, black olives and tomatoes.
Continue to sauté an additional 3-5 minutes. Add Worcestershire
sauce and season to taste using salt, pepper and Creole seasonings.
Add shrimp and white wine and cook until shrimp are pink and curled,
2 minutes. While shrimp is cooking, heat pasta thoroughly in a colander
under hot water. Drain well and place in center of a large serving
platter. When shrimp are done, pour contents of skillet over the
pasta and fold gently. Serve immediately.