Share a Spoon - Surf hold the Turf

 

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Share a Spoon
"Surf not Turf"
Seafood
This week's theme is brought to you courtesy of the outrageously sweet and thoughtful Michelle of Momma's Pixie Dreams.  I love her.  Her honesty is riveting.  She shares her triumphs and her despairs in a poignant and heartfelt way, and she moves me.  When I get all growed up, I want to be a photographer the likes of her because the moments that she captures on film are always AH-MAZING!
BDC and I used to dine out quite a bit for date nights when I was gainfully employed.  However, those days are long since gone.  Not only did we dine out, we DINED OUT.  We frequented establishments that were about the experience as much as the food.  Exceptional service, unbelievable food and unforgettable dates.   Unfortunately, that kind of dining experience costs roughly what you and I probably spend on groceries for the month.
Needless  to say, we don't do that kind of dining out these days.  We don't do much dining out period.  However, I do make an effort to come up with recipes that pay homage to some of the best dishes we've dined on in our frivolous days.  While I don't consider myself a Seafood Maestro, the simplicity of seafood lends itself well to easy dishes that let the ingredients shine through.
This is a recipe that pays homage to one of the appetizers BDC still talks about to this day.  We ordered on several occasions this rock shrimp dish in a tarragon butter sauce that was simply to die for.  I tell you that it was to die for, and I'll give you one better, I don't even really like shrimp!  That's how good this dish was!  Yeah!
So this is my interpretation made on a larger scale for a pasta dish.  Same flavors.  Add pasta.  Not as refined and "fancy" as the original, but for you seafood lovers out there....it'll definitely please the palate.

Image provided via Google Images.

Shrimp Pasta with Butter Tarragon Sauce
2 large shallots minced1 clove garlic finely grated1 stick butter2 Tbsp fresh chopped tarragon3 lemons juiced (zest of 1)1 Tbsp capers12-15 cherry tomatoes3 Tbsp butter1 tsp red pepper flakes2 Tbsp heavy cream20-25 large shrimp peeled and deveined
1 box Thin Spaghetti boiled al dente in heavily salted water.

In a large skillet heat olive oil and half of the butter over medium heat.  Add the shallots and saute until just softened (3-4 minutes).  Add the garlic, capers, lemon zest and juice, red pepper flakes and tarragon and bring to a simmer.  Halve the tomatoes and stir them into the sauce.  Liberally salt and pepper the shrimp and add them to the pan.  Add remaining butter and cream.  Shrimp will only take about 3 minutes to cook through.  Toss the pasta in the skillet and coat all the pasta with the sauce.
Garnish with a bit of fresh chopped flat leaf parsley and more tarragon.  Add a few lemon wedges to the pasta serving dish as well!
Link up and share your favorite swimming dishing this week!  Let me know what you want to see here on Share a Spoon too!