Recipe: Creamy Seafood Sauce (for short pasta, serves 1)

CREAMY SEAFOOD SAUCE

1 teaspoon butter
1 tablespoon finely chopped shallot
3 tablespoons heavy (whipping) cream
3 ounces uncooked farfalle or other short pasta
6 to 8 shrimp or scallops, or a combination
Torn tarragon leaves (optional)
Freshly ground white or black pepper

Bring 6 cups of water and 1/2 tablespoon of salt to a boil in a medium-size saucepan. Stir the pasta into the boiling water.

Meanwhile, melt the butter in a skillet large enough to hold the cooked pasta. Add the shallot and cream, cover, and cook over low heat. After 10 minutes, when the pasta is almost done, add the shrimp or scallops and a few tarragon leaves to the cream sauce. Season with salt and white or black pepper. Stir, cover, and cook until the shrimp turn pink.

Drain the cooked pasta (reserving 1/4 cup water), and stir the pasta into the shrimp sauce. Add pasta water if necessary to thin the sauce.

Makes 1 serving
Source: Serves One by Toni Lydecker