Sauteed Shrimp With Chardonnay-dijon Cream Sauce

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb medium shrimp, peeled and deveined
• 1/2 teaspoon salt
• fresh ground pepper, to taste
• 2 tablespoons extra virgin olive oil
• 1/2 lb dried angel hair pasta or 1/2 lb spaghetti
• 1 cup chardonnay wine or 1 cup other dry wine
• 1/2 cup whipping cream
• 1 tablespoon dijon mustard
• 2 tablespoons chopped fresh flat-leaf parsley

Recipe

• 1 heat a large saucepan of salted water to a boil over medium-high heat. season the shrimp with the salt and pepper to taste.
• 2 heat a large skillet over medium-high heat; add the oil. heat about 30 seconds; add the shrimp, distributing evenly in the pan. cook, turning once, until pink, about 2 minutes per side. transfer the shrimp to a platter; cover with foil to keep them warm.
• 3 add the pasta to the boiling water; cook until al dente, tender but still slightly chewy, following package directions for the time.
• 4 meanwhile, heat the same skillet over high heat; add the wine. stir with a wooden spoon to scrape and dissolve pan deposits; cook until liquid reduces by half, about 5 minutes. reduce the heat to medium-high; stir in the cream. cook 1 minute; stir in the mustard. cook until the sauce is thick enough to coat the back of a spoon, about 5 minutes. stir in the shrimp; cook until heated through, about 1 minute.
• 5 drain pasta; divide equally amongst 4 shallow bowls. spoon the sauce over the pasta. divide the shrimp evenly amongst the bowls. garnish with parsley.
• 6 this goes really well with crusty bread!