Ingredients

• 1 leek, thinly sliced
• 1 large shallot, finely chopped
• 2 tablespoons unsalted sweet butter
• 1 lb shrimp, peeled
• ⅓ cup dry white wine
• 1 tablespoon finely chopped fresh basil
• or
• 1 teaspoon dried basil
• ½ cup heavy cream
• ¼ teaspoon salt
• ¼ teaspoon white pepper, freshly ground
• 2 teaspoons grainy prepared French mustard
• 1 tablespoon fresh herbs, finely chopped
• fresh pasta

Method

Use white part of leek only; rinse well before slicing. For fresh herbs, use dill, tarragon, or Italian parsley.

Cook leek and shallot gently in a saute pan in butter until soft. Add shrimp, cook about 2 minutes, stirring, then remove shrimp with a slotted spoon and hold.

Add white wine and basil, cook on high heat 1 to 2 minutes for the wine to cook down. Add cream, salt, and pepper and cook until slightly thickened.

Add shrimp and mustard and heat through, but do not boil. Toss with fresh herbs and serve with pasta.

Categories

main dishes, pasta, restaurant recipe, shellfish