Garlic and Tarragon Shrimp With Seashell Pasta

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.

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