Fancy name for an easy recipe. This is my adaptation of a Wolfgang Puck recipe I found in the Chicago Tribune.
- 1 lb medium shrimp, peeled and deveined
- 1⁄2 teaspoon salt
- fresh ground pepper, to taste
- 2 tablespoons extra virgin olive oil
- 1⁄2 lb dried angel hair pasta or 1⁄2 lb spaghetti
- 1 cup Chardonnay wine or 1 cup other dry white wine
- 1⁄2 cup whipping cream
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped fresh flat-leaf parsley
- Heat a large saucepan of salted water to a boil over medium-high heat. Season the shrimp with the salt and pepper to taste.
- Heat a large skillet over medium-high heat; add the oil. Heat about 30 seconds; add the shrimp, distributing evenly in the pan. Cook, turning once, until pink, about 2 minutes per side. Transfer the shrimp to a platter; cover with foil to keep them warm.
- Add the pasta to the boiling water; cook until al dente, tender but still slightly chewy, following package directions for the time.
- Meanwhile, heat the same skillet over high heat; add the wine. Stir with a wooden spoon to scrape and dissolve pan deposits; cook until liquid reduces by half, about 5 minutes. REduce the heat to medium-high; stir in the cream. Cook 1 minute; stir in the mustard. Cook until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Stir in the shrimp; cook until heated through, about 1 minute.
- Drain pasta; divide equally amongst 4 shallow bowls. Spoon the sauce over the pasta. Divide the shrimp evenly amongst the bowls. Garnish with parsley.
- This goes really well with crusty bread!