Name: Garlicky Shrimp Pasta with Tarragon
Total time: 30 min
Yield: Serves 4
Ingredients: 1 pound spaghetti; Salt and pepper; 1 1/2 pounds extra-large shrimp (21 to 25 per pound), peeled and deveined; 3 tablespoons olive oil; 1 shallot, minced; 3 garlic cloves, minced; 1/4 cup dry white wine; 1/2 cup heavy cream; 2 tablespoons chopped fresh tarragon; 2 tablespoons lemon juice

Why This Recipe Works

Tarragon and lemon juice brighten this creamy pasta dish, and quick-cooking shrimp make it weeknight-friendly.

Instructions

Bring 4 quarts water to boil in large pot. Add spaghetti and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/4 cup cooking water, then drain spaghetti and return it to pot.

Meanwhile, pat shrimp dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add half of shrimp to pan in single layer and cook until spotty brown and cooked through, about 2 minutes per side. Transfer shrimp to plate and tent loosely with aluminum foil. Repeat with 1 tablespoon oil and remaining shrimp.

Return now-empty skillet to medium-high heat, add remaining 1 tablespoon oil and shallot, and cook until shallot is softened, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds. Add wine, bring to boil, and cook until reduced by half, about 2 minutes. Stir in cream and reserved cooking water and bring to boil again. Off heat, stir in tarragon, lemon juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and shrimp. Add sauce to spaghetti and toss to coat. Serve.