Wednesday, September 13, 2006 11:00 AM–2:00 PM
“Planning and Planting the Fall Herb Garden”

Shrimp Pasta with Creamy Dill Sauce

Prep Time:  15 Minutes
Yields:  6 Servings

Comment:
Dill has been around for thousands of years and was thought to be a good luck symbol by 1st Century Romans. Perfect for seafood, it adds just the right accent to this pasta recipe. Dill should always be added toward the end of the cooking time, as it quickly loses its fragrance during heating.

Ingredients:
1 pound shrimp, peeled and deveined (26/30)
¼ cup olive oil
salt and pepper to taste
½ cup shallots, minced
2 ounces garlic, minced
1 cup bell pepper, diced
1 cup canned artichokes quartered and drained
1 cup leeks, sliced
2 ounces white wine
¼ cup shrimp stock
1 pint heavy cream
1 cup Parmesan cheese, grated
1 tbsp Tabasco sauce
½ cup dill, coarsely chopped
1½ pounds penne pasta, cooked

Method:
Add ½ of the olive oil to a 14” skillet. Season shrimp with salt and pepper and sauté in hot skillet about 4 minutes or until done. Remove shrimp and set aside. Add the remaining olive oil to skillet and sauté shallots and garlic for 2 minutes. Add the bell peppers, artichokes and leeks, cook for 4 minutes. Deglaze vegetables with white wine and add shrimp stock. Let sauce reduce down to 1 cup, then add heavy cream. Reduce by a ¼, add Parmesan cheese and stir until cheese melts. Season with salt, pepper and Tabasco, stir in dill and toss with warm pasta, serve immediately.