Garlic Shrimp Pasta with Tarragon-Wine Sauce

Shrimp and pasta is good, but this shrimp pasta recipe with a decadent wine sauce is the best. To get a dose of veggies, stir in spinach just before serving so it doesn't wilt too much.

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3.0 by 2 people

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  • Makes: 4 servings
  • Serving Size: 1 1/3 cups
  • Makes: 5 1/2 cups
  • Start to Finish: 25 mins

Garlic Shrimp Pasta with Tarragon-Wine Sauce

Directions

  1. Thaw shrimp, if frozen. Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. In a 4- to 5-qt. Dutch oven cook pasta in boiling salted water according to package directions. Drain, reserving 1/2 cup of the cooking water.
  2. Meanwhile, in a small bowl whisk together wine, lemon juice, tarragon, and cornstarch.
  3. In Dutch oven heat oil over medium heat. Add garlic and crushed red pepper; cook and stir 30 seconds. Add shrimp; cook and stir 3 minutes or until shrimp is opaque. Remove shrimp.
  4. Add wine mixture and reserved pasta cooking water to Dutch oven. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir in pasta, shrimp, spinach, and tomatoes; heat through. Sprinkle servings with cheese.
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Nutrition Facts (Garlic Shrimp Pasta with Tarragon-Wine Sauce)

  • Per serving:
  • 332 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 184 mg chol. ,
  • 208 mg sodium ,
  • 37 g carb. ,
  • 2 g fiber ,
  • 2 g sugar ,
  • 30 g pro.
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