Shrimp With Buerre Blanc

Ingredients

Instructions

  • 1/2 c. dry white wine
  • 3 tbls. white wine vinegar
  • 1/4 c. chopped shallots
  • 1 tbls. chopped garlic
  • 2 tsp. chopped fresh rosemary
  • 1/2 c. heavy cream
  • 1 stick unsalted butter, cut in pieces
  • 1 tbls. fresh lemon juice
  • salt and pepper to taste
  • 1 1/2 lb. shrimp or scallops
  • 1 tbls oil
  • 3/4 lb. taglierini or fettucine
In a small heavy saucepan, simmer wine, vinegar, shallots, garlic and rosemary until reduced to about 2 tbls. Add cream and simmer until liquid is reduced by half. Add butter all at once and cook over moderately low heat, swirling pan constantly, just until cream and butter is incorporated. Do not get too hot, should be consistence of hollandaise. Remove pan from heat and stir in lemon juice and salt and pepper to taste.

Pat shrimp or scallops dry and season with salt and pepper. Heat 1 tbls. oil in 12 inch heavy skillet over moderately high heat until hot but not smoking. Arrange half of the seafood without crowding and cook undisturbed 1-2 minutes. Turn over and cook, undisturbed 1-2 minutes. Transfer to a bowl and keep warm. Cook remaining seafood in the same manner.

Cook pasta in boiling water until al dente and drain. Transfer pasta to heated bowl and put sauce through a fine sieve onto pasta. Add any liquid accumulated in bowl of seafood and toss. Divide pasta among 6 heated plates. Arrange seafood on top of pasta and garnish with herbs.