Preparation:
In a large sausepan ot skillet, melt the butter over moderate heat. Add the shallots and sauté‚until tender, 2-3 minutes.
Add the cream and white wine, raise the heat, and boil briskly until the sause is thick and reduced by about one half, 15-20 minutes while stirring constantly to prevent burning on bottom.
Stir in shrimp and remaining ingredients. Simmer until heated through, 1 to 2 minutes.
Serve immediately over angel hair pasta, linguini or spaghetti.. |
