How to make it

  • Soak the ginger in the wine for about 15 minutes.
  • Put a large pot of salted water on to boil for the pasta.
  • Heat a large skillet over high heat. When the skillet's hot, pour in a slick of olive oil. Add the shrimp, season with salt and white pepper, and add the buter. Saute the shrimp until pink and cooked through, about 3 minutes. Transfer to a bowl and cover to keep warm.
  • Put the skillet back on the heat and add the ginger and wine, the shallots, and champgne vinegar. Brint to a boil and boil to reduce the liquid to about 3 tablespoons. Pour in the cream, season with salt and pepper, and bring to a boil. Reduce the heat so the cream simmers actively and cook until the cream has reduced by one third. Add the shrimp and any juices from the bowl.
  • Meanwhile, cook the pasta. When it is al dente, add the snow peas to the boiling pasta and then drain.
  • To serve, make a mound of pasta in the center of four dinner plates. Spoon some of the sauce on the pasta and the rest around it. Arrange the shrimp in a circle around the pasta. Garnish with the tomatoes and serve immediately.
  • Serves 4
  • from: Fish without a Doubt, by Rick Moonen and Roy Finamore

Reviews & Comments 3

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    " It was excellent "
    brianna ate it and said...
    Fantastic. 5 forks
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    " It was excellent "
    juels ate it and said...
    Sounds delicious! Love the combo of ingredients here, high 5!
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    " It was excellent "
    crabhappychick ate it and said...
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