Seafood Linguini
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A home-kitchen version of seafood linguini, written step by step so it's easy to follow built around good seafood and pantry staples.
Ingredients
- 2 c. fresh sliced mushrooms (6 oz.)
- 4 shallots or green onions, finely chopped
- 1/2 c. butter or margarine
- 1 1/2 c. Madeira (cooking) wine
- 1 Tbsp. tomato paste (optional)
- 1 Tbsp. fresh snipped tarragon
- 1/4 tsp. salt
- dash of freshly ground pepper
- 10 oz. linguini
- 1 1/2 lb. fresh, shelled shrimp (you can use crab meat and scallops or combination of all 3)
- 1 1/2 c. whipping cream
- 4 egg yolks, beaten
Method
In a 10-inch skillet, cook mushrooms and shallots in butter, uncovered, over medium-high heat for 4 to 5 minutes, or until vegetables are tender, but not brown.
Remove with slotted spoon; set aside.
Stir wine, tomato paste, tarragon, salt and pepper into butter in skillet.
Bring to boil; boil vigorously for 10 minutes, or until mixture is reduced to 1/2 cup.
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