Tarragon Lemon Butter Shrimp
Prep Time:
5 minutes
Cook Time:
30 minutes
Serves:
4-6
Level:
Intermediate
Ingredients
¼ cup diced onion
2 teaspoons minced garlic
3 tablespoons lemon juice
½ teaspoon lemon zest
1 cup and 2 tablespoons cold butter, divided into 2 tablespoons each
2Â cups chicken broth
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons sun dried tomatoes, chopped
2 tablespoons capers
1 ½ teaspoons fresh tarragon, chopped
1 cup grated parmesan
1 lb large shrimp, peeled and deveined
3 tablespoons olive oil
12 oz spaghetti or other long pasta
Preparation
1.   Melt 2 tablespoons of the butter in a skillet over medium heat. Add the onion and cook 3-4 minutes or until softened. Add the garlic, salt and black pepper and stir to combine. Cook 1 to 2 minutes more stirring frequently.
2.   Add the lemon juice and chicken broth and bring to a boil. Cook for 3-4 minutes to reduce the sauce. Reduce the heat to low. While whisking, add 2 tablespoons of the butter. Once incorporated, add another 2 tablespoons of butter and repeat until all the butter has been incorporated.Â
3.   Prepare the pasta al dente as instructed on the package. While the pasta is cooking season the shrimp with Chesapeake or the seasoning of your choice. Add the olive oil to a large skillet over medium high heat. Once hot, add the shrimp and cook 2-3 minutes on each side or until opaque. Add the lemon butter sauce to the pan with the shrimp and scrape the bottom of the pan to release the fond. Add the drained pasta, parmesan, sun dried tomatoes, tarragon and capers and toss to combine. Simmer on low 2-3 minutes to allow sauce to thicken. Serve and enjoy.