Tarragon Shrimp with Virginia Wine Beurre Blanc Sauce - recipe

FROM THE VIRGINIA WINE MARKETING BOARD SEPTEMBER E-NEWSLETTER 

I was recently asked to come up with a few recipes from the Virginia Wine Marketing Board for their September e-newsletter which use Virginia wine as an ingredient.

Those of you who know me knot that I love using seasonal and sustainable products from local farmers and watermen. This also extends to my love of Virginia wine.

Check out the Virginia Wine Marketing Board  here and sign up for their e-newsletter; in addition to the below recipe for Tarragon Shrimp with Virginia Wine Beurre Blanc Sauce, I will also have a recipe for Pizza Primavera with Piedmont Red Sauce which incorporates a Virginia Italian-style vintage.

Here is the recipe:

TARRAGON SHRIMP WITH VIRGINIA WINE-BEURRE BLANC SAUCE

Shrimp and pasta ingredients:

• 2 dozen shrimp, de-veined and steamed
• 1 pound fresh fettuccine pasta, prepared
• Olive oil
• Small bunch fresh tarragon, leaves torn, and a few sprigs left whole

Sauce ingredients:

• 3/4 cup white wine; we like Pinot Gris or Pinot Grigio with this recipe
• 2 teaspoons shallots, minced
• 2 sticks unsalted butter, cut into 1 tablespoon pieces
• Freshly squeezed lemon juice
• Salt and white pepper to taste
• Freshly cracked black pepper

Method:

Steam shrimp and set aside. While preparing pasta, begin sauce by adding wine and shallots in a medium sauté pan on the stovetop on medium-high heat and cook until wine reduces a bit and becomes thicker, about 8 to 10 minutes. Reduce the heat to low and whisk in butter one piece at a time.

The key is to add the butter slowly and whisk continually so the sauce will become smooth. Do not allow the sauce to boil. Squeeze in a small amount of lemon juice and add salt and white pepper. Keep the sauce on very low heat while finishing the shrimp and pasta.

In a separate sauté pan, heat a small amount of olive oil and add shrimp, cooking just long enough to heat. Drain hot pasta and add to a large bowl.

Put torn tarragon in butter sauce and stir, then drizzle over pasta. Toss to coat. Add shrimp and garnish with whole tarragon sprigs.