1. Lightly coat the shrimp with four and reserve. 2. In a skillet over medium high heat, add the clarified butter. When the butter is hot, add the peppercorns and bruise slightly with the back of a heavy spoon. 3. Add the shrip and cook with stirring until pink, about 2 minutes. 4. Add the Pernod and mix well. Heat with constant strirring to boil off the alcohol, about 3 minutes. 5. To a bowl add the sour cream and heavy cream and whisk until smooth. 6. Add the cream mix to the skillet and mix well. 7. Bring sauce to a boil and simmer for 1 minutes. Season with salt and peppert. 8. Add the angel hair pasta and toss well to coat and heat the pasta. 9. Add the scallions and toss to combine. 10. You may garnish with chopped, peeled and seeded fresh tomatoes. ---------------------------------------------------------------------------
Nutrition
Ingredients
