Penne Pasta and Shrimp with Dill Vermouth Sauce
5
Sunday, 10-23-11
Penne Pasta and Shrimp with Dill Vermouth Sauce
- 4 tbsps butter
- 1 clove of garlic, finely chopped
- 2 tbsps finely chopped shallots
- 1 dried red chile pepper , diced
- 1 lemon for juice and zest
- 1/2 cups dry vermouth
- 1 lb. medium size shrimp (26-30), peeled and cleaned
- 1 cup heavy cream
- 1/4 cups fresh dill, chopped
- 1/4 cups chopped chives
- 1 cup frozen peas, thawed
- 1 lb. Penne pasta, cooked al dente and drained
- 1 sea salt to taste
- 1 freshly ground black pepper to taste
1. In the 5-quart pan, melt the butter over medium heat.
2. Add the garlic, shallot, and red bell peppers and saute for 2-3 minutes to release the flavors.
3. Pour in the lemon juice and vermouth and simmer until reduced by half, about 3 minutes.
4. Stir in the lemon zest, shrimp, and cream. Bring to a simmer and cook until the shrimp are cooked through, about 4 minutes.
5. Add the dill, chives, peas and cooked pasta. Gently toss until the pasta is warm and evenly coated in the cream sauce.
6. Season to taste with sea salt and freshly ground pepper.
7. Serve immediately.
Source: Kuhn Rikon Switzerland, Copyright 2001-2010
