SHRIMP AND PASTA WITH TARRAGON LET'S EAT DAN:

SHRIMP WITH PASTA, RICOTTA AND TARRAGON by CHEF DAN:


Serves 4



1 pound shrimp. Peeled and divined

1 pound corkscrew pasta

3 garlic cloves, minced

1 cup part-skim ricotta

1 tablespoons butter

1 tablespoon olive oil

12 oz snap peas, stem ends removed

2 tablespoons tarragon

2 tablespoons lemon juice

4 radishes, thinly sliced for topping

Salt and pepper to taste



DIRECTIONS:



1. In a stock pot of boiling salted water, cook pasta 3 minutes.

2. Add snap peas, cook 3-4 more minutes.

3. Reserve 1/2-cup pasta water, drain pasta and vegetables.

4. Place in a bowl and keep warm

5. In a skillet, heat the butter and olive oil over medium heat.

6. Add the garlic and 1 tablespoon tarragon, cook until fragrant about 1 minute.

7. Add the shrimp, with 1/2-cup pasta liquid and cook until shrimp turn pink, liquid reduce by half about 3 minutes.

8. Remove the shrimp to bowl leaving liquid and seasonings in the pan.

9. Add ricotta, lemon juice, salt and pepper and 1 tablespoon tarragon.

10. Stir the mixture over low heat till heated through.

11. Combine pasta with cheese sauce, top with shrimp, radishes.

ENJPOY DAN: (ROCK-ON)