2 tablespoons olive oil
1/2 cup onion, peeled and sliced
1 teaspoon garlic, minced
8 ounces tomato concassé
4 ounces dry white wine
16 fresh shrimp, peeled and deveined
3 cups chicken or shrimp stock
1 cup pepe pasta
2 tablespoons fresh lime juice
1 tablespoon whole butter
1 tablespoon chives, chopped fine
1/2 teaspoon tarragon, chopped
1/2 teaspoon Italian parsley, chopped
Servings: 4
1. In a medium-sized sauce pot over medium heat, sauté the onion in the olive oil. Add the garlic and cook for 1 additional minute.
2. Add the tomatoes, then add the white wine. Simmer until the liquid is reduced au sec.
3. Add the shrimp and cook for 3-4 minutes.
4. In a separate sauce pot, bring the chicken stock to a boil. Add the pepe pasta and simmer until the pasta is tender, approximately 15 minutes.
5. Drain the pasta and toss in the lime juice, butter and herbs.
6. Gently stir in the tomato and shrimp mixture and serve immediately.
1/2 cup onion, peeled and sliced
1 teaspoon garlic, minced
8 ounces tomato concassé
4 ounces dry white wine
16 fresh shrimp, peeled and deveined
3 cups chicken or shrimp stock
1 cup pepe pasta
2 tablespoons fresh lime juice
1 tablespoon whole butter
1 tablespoon chives, chopped fine
1/2 teaspoon tarragon, chopped
1/2 teaspoon Italian parsley, chopped
Servings: 4
1. In a medium-sized sauce pot over medium heat, sauté the onion in the olive oil. Add the garlic and cook for 1 additional minute.
2. Add the tomatoes, then add the white wine. Simmer until the liquid is reduced au sec.
3. Add the shrimp and cook for 3-4 minutes.
4. In a separate sauce pot, bring the chicken stock to a boil. Add the pepe pasta and simmer until the pasta is tender, approximately 15 minutes.
5. Drain the pasta and toss in the lime juice, butter and herbs.
6. Gently stir in the tomato and shrimp mixture and serve immediately.
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