Garlic tarragon cream sauce in artichoke & shrimp pasta

By Iliana cordero
March 7, 2012
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Makes: 4 servings

  • 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
  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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