Subj : St. Sophia 08 To : All From : Dave Drum Date : Mon Mar 22 2021 11:40:00 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Shrimp Sophia Categories: Seafood, Vegetables, Herbs, Wine, Dairy Yield: 6 Servings 2 lb U-25 shrimp; peeled, - deviened 4 tb Olive oil; more for serving 2 tb Unsalted butter 2 tb Finely minced garlic 1 tb Fine minced shallot 3/4 c Dry white wine or sherry 1 tb Dried tarragon 1/2 c Sun dried tomatoes; 1/4" - dice 1 1/2 c Heavy cream 2 tb Fresh minced Italian - parsley 1 lb Cooked linguini; cooked al - dente Sea salt Fill 6 quart stockpot with water for linguini and place over high heat. Bring water to a boil. In a large 12" saute pan, heat olive oil and butter together, add in garlic and shallot until translucent - a couple of minutes. Slowly pour in the wine and reduce by half. Over low heat add in the cream & tarragon then add the tomatoes and shrimp. Cook until shrimp turn pink stirring and turning shrimp, about 3-4 minutes. Let the sauce reduce to medium thickness. Toss in the parsley and season to taste with sea salt. Remove from heat. You'll need about 10 minutes to prepare the shrimp so time adding your linguini to the boiling water accordingly. When draining, remember to save some of the linguini cooking water in case you need to thin out the sauce once tossed with linguini. TO SERVE. In a large pasta bowl pour about 1/2 of the sauce over the linguini and toss lightly. Linguini should move freely when pushed around but not be watery. If linguini is looking clumpy or gummy thin with a little of the cooking water as appropriate. Top linguini with shrimp and remaining sauce. RECIPE FROM: https://www.marksdailynosh.com Uncle Dirty Dave's Archives MMMMM .... How to prepare Tofu: 1. Throw it in the trash. 2. Grill some Meat. --- MultiMail/Win32 v0.49 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .