Tarragon Shrimp Sauce
2 pounds of Shrimp (peeled and deveined)
1 Tablespoon of butter
1 Tablespoon of Olive Oil
1 Medium Onion (finely chopped)
3 Cloves of Garlic (crushed)
4 Roma Tomatoes (diced)
1 Tablespoon dried tarragon (or 1 tablespoons of fresh tarragon)
1/4 cup Dry Vermouth
1/4 cup Chicken Broth
1 Cup Half and Half
Salt (as desired)
Pepper (as desired)
Cook Pasta as per instructions.
Sauté the shrimp in butter and oil until softened and pink and partially cooked. Remove from pan and set aside.
Saute onion and garlic in butter and oil until softened – 2 minutes.
Add tomatoes and tarragon and continue to cook for another 3 minutes.
Add vermouth and chicken stock to pan and cook on medium until mixture is reduced by 2/3 rds.
Stir in half and half, season with salt and pepper as desired and cook until slightly thickened.
Add the cooked shrimp and any accumulate juices and simmer until heated through.
Toss with cooked pasta and serve.