Garlic tarragon cream sauce in artichoke & shrimp pasta

By Iliana cordero
March 7, 2012
1 Comment


Makes: 4 servings

Ingredients

  • 8 oz pasta
  • 2 teaspoons Minced garlic
  • a few splashes of white wine
  • 1 pint heavy cream
  • 20 size 31-40 per pound
  • TT sea salt & fresh cracked peppercorn
  • 1 teaspoon crushed red pepper
  • 2 whole sprigs fresh minced tarragon
  • 2/3 cup artichoke hearts
  • 1/2 cup grated fresh Parmesan cheese

Directions

  1. Throw garlic in your pan & toast until garlic is lightly browned, about 3 minutes on medium heat. Next Stir in artichoke and Minced tarragon. Add cream & shrimp cook for 5 minutes. Pour a few splashes of white wine & add Parmesan cheese, stir untill melted smoth consistancy. Bring to a simmer & serve over pasta

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Pasta|Seafood|Entree

Reviews (1) Questions (0)

1 Comment

dw December 25, 2013
I was looking for a recipe that included artichokes and shrimp but wasn't tomato or olive oil based. This recipe has good bones but is missing some things it seems. For one it doesn't call for any oil with the garlic. It's also a bit out of order, but it filled the basis for what I was in search of. I had no tarragon so used oregano, also basil infused olive oil. I aalso threw in a few chopped grape tomatoes at the end. Not bad overall.