Shrimp in Garlic White Wine Cream Sauce With Sun Dried Tomatoes

Nadia Melkowits's Note:

After trying many seafood dishes I have combined my favorite spices and ingredients into this simple dish. If you desire you can use 1 lb shrimp and 1 lb lobster or crab meat or clams. There is no way to go wrong with any seafood combo.I hope the seafood lovers enjoy this recipe! Note: If you add more wine it becomes less creamy.

• Total Time: 20 mins
• Prep Time: 0 mins
• Cook Time: 20 mins

Ingredients:

Serves: 6

Yield: 1.0 plate

• 6 tablespoons olive oil
• 4 tablespoons minced garlic
• 3 cloves shallots , chopped
• 2 lbs shelled and deveined large shrimp
• ½-¾ cup dry white wine
• 1 ½ cups heavy cream
• ½ sun-dried tomato (cut into small bites)
• 2 tablespoons parsley
• 2 tablespoons tarragon
• salt and pepper
• 1 ½-2 lbs cooked pasta or 1 ½-2 lbs rice , for an accompaniment

Directions:

1. In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley and tarragon and let the liquid reduce by half.
2. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, add the tomatoes and shrimp and let the sauce reduce to medium thickness. Season to your taste,.
3. Toss the drained pasta or rice with the cream sauce and seafood,.
4. Transfer to a serving dish, and sprinkle with cheese and red pepper flakes if you desire.