1. In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley and tarragon and let the liquid reduce by half. 2. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, add the tomatoes and shrimp and let the sauce reduce to medium thickness. Season to your taste,. 3. Toss the drained pasta or rice with the cream sauce and seafood,. 4. Transfer to a serving dish, and sprinkle with cheese and red pepper flakes if you desire. ---------------------------------------------------------------------------
Nutrition
Ingredients
