My recipe this week is for pasta tossed with a sauce made with fresh tomatoes and shrimp, and seasoned with the flavour of tarragon. This is an easy dish to prepare and elegant enough to serve to guests, or as a quick dinner with your family on a work night! If you don’t go for shrimp, it can be made with any cooked seafood or fish (it’s delicious with salmon too), or not … the sauce it good on its own, tossed with pasta too.
To make four servings:
8 grilled shrimp, peeled and cut into pieces (we had the shrimp leftover from another meal, but it only takes a few minutes to grill or fry it prior to making the pasta. Cook with the shell still on if possible, to keep them moist and then peel after they’re cooked.)
1 medium white onion chopped (about 3/4 cup)
2 cloves garlic, minced
3 or 4 tomatoes chopped
1/2 to 3/4 cup broth (I use Knorr vegetable stock powder mixed with water)
1 tablespoon olive oil
1/2 cup dry white wine (optional but very good. If you’d prefer not to use it, add more broth)
1/2 teaspoon salt (or less if your broth is salty)
1 teaspoon dried tarragon, or 1 tablespoon fresh
A handful of parsley, about 1/2 cup chopped
Pasta to serve four. I used linguine but any shape will do.
Bring a large pot of salted water to a boil and cook you pasta until al dente, as per timing instructions on the package.
While pasta is cooking, heat olive oil in a large frying pan. Add onions and garlic and cook about 5 minutes. Add broth, wine and tarragon and salt and mix around, cooking for a few minutes to allow flavours to meld. Stir in tomatoes and cook a few minutes. Add shrimp and heat through. Toss in parsley and then add cooked pasta to the frying pan and toss it all together.
Delicious! I hope you try it.