Melt butter in a large skillet over medium heat. Add shrimp, garlic and tarragon (if using) and stir until opaque and just pink, about 1 minute. Remove shrimp using slotted spoon; set aside. Add cream and cayenne to skillet and stir until bubbly, about 2 minutes. Mix in wine. Return shrimp to skillet.
Toss gently until heated through, about 1 minute. Serve over pasta. Sprinkle with parsley.
873 calories, 71 grams fat, 8 grams carbohydrates, 49 grams proteinper serving. This recipe is low in carbs.
Recipe was very rich. Will probably use half and half next time to cut down the richness a bit.
Mar 31, 2009
I just made this tonight and it was pretty good. I used Alton Brown's cocktail shrimp brine (1 cup water, 2 cups ice, 1/4 cup each kosher salt and sugar) on a pound of 41/50 raw shrimp. I increased the sauce ingredients by 1/2 and it worked out well with about 2/3 pound (before cooking) of linguine. The only thing that could be better is if the sauce was a little bit thicker; it will thicken a little after taking it off the heat and/or over pasta. Maybe it's possible to add a tablespoon or two of flour after taking out the shrimp to make a simple roux.