Pasta with shrimp, tarragon and lemon

Name: Pasta with shrimp, tarragon and lemon
Total time: 2700 s
Yield: 3 servings
Cuisine: American
Ingredients: 1 pound pasta; 1 pound shrimp, peeled and deveined; 1/4 cup olive oil; 1 1/2 tablespoons lemon zest; 1 1/2 tablespoon fresh tarragon (or thyme or savory) plus more for serving; 1/2 cup dry vermouth or dry white wine; 3 tablespoons unsalted butter; 3/4 cup grated Parmesan cheese (optional, but recommended); 1 tablespoon capers, drained (optional); 3 tablespoons lemon juice; Ground black pepper to taste

Ricardo @tallcook

Manhattan, New York, United States

During my childhood my family spent summers on the South Atlantic coast of Argentina, where we used to catch shrimp from a fishing pier. We ate shrimp in many ways, including with pasta. This recipe reminds me of those days.

Ricardo @tallcook

Manhattan, New York, United States

Saved

Ingredients

45 mins

3 servings

1 poundpasta
1 poundshrimp, peeled and deveined
1/4 cupolive oil
1 1/2 tablespoonslemon zest
1 1/2 tablespoonfresh tarragon (or thyme or savory) plus more for serving
1/2 cupdry vermouth or dry white wine
3 tablespoonsunsalted butter
3/4 cupgrated Parmesan cheese (optional, but recommended)
1 tablespooncapers, drained (optional)
3 tablespoonslemon juice
Ground black pepper to taste

Saved

Steps

45 mins

1

Boil pasta al dente (8 mins).
2

Meanwhile, pat dry the shrimp. Add dash of salt snd ground black pepper and toss. Set aside in the refrigerator.
3

Chop tarragon (or another listed herb).
4

In a large skillet over medium heat add olive oil, tarragon and lemon zest. Sauté for 3 minutes but do not let tarragon and zest burn.
5

Add shrimp. Cook it for 2 mins on each side. Remove shrimp and set aside.
6

Add vermouth, dash of salt, ground black pepper and let it simmer until vermouth has almost evaporated.
7

Once pasta is al dente, drain and transfer to skillet along with a cup of pasta water.
8

Toss and cook until almost all liquid is absorbed. Turn off heat. Add the butter and half the cheese. Toss to melt.
9

Add shrimp, lemon juice and rest of cheese (and capers, if desired). Toss.
10

Serve with extra tarragon, lemon zest and ground black pepper. Enjoy!