Fish Stock
Shrimp shells and tails
1 1/4 cups water
3 green onions, chopped
Salt, to taste
Pepper, to taste
Pasta Water
1 lb. pasta
2 T. olive oil
Sauce
1/4 cup butter
1/4 cup olive oil
8 small mushrooms, sliced
3 cloves garlic, minced
1 tsp. salt
1/2 tsp. pepper
1 tsp. tarragon
1 1/2 lbs. shrimp, cooked, peeled and deveined
3/4 cup sour cream
1 T. cornstarch
Parmesan cheese, freshly grated
Fish Stock: Remove tails from shrimp; put tails and shells in small saucepan and add 11/4 cups water. Add onion, salt and pepper, to taste; simmer. This can be used as fish stock.
Pasta: In separate saucepan, boil water for pasta. Cook pasta, toss with 2 tablespoons olive oil; set aside.
Sauce: Over medium heat, melt butter and 1/4 cup olive oil. Add mushrooms and garlic. Season with salt, pepper and tarragon. Stir until mushrooms are soft. Add shrimp; sauté slightly and add 1 cup broth. Heat to simmer; add sour cream. Thicken, if desired, with cornstarch. Pour over cooked pasta and serve with freshly grated Parmesan cheese.
Note: 1 cup clam juice may be substituted for 1 cup fish stock.
Kim Pendleton
Naples, Florida
From— The Water’s Bounty: Member Fish Recipes