Shrimp with Chardonnay & Dijon Cream Sauce

This is a Wolfgang Puck recipe and it was delicious! Because I love garlic, and this recipe didn't call for it, I tossed sautéed garlic and olive oil with the pasta first, and then poured everything over that.

Ingredients:

1 pound shrimp, peeled and deveined

Salt and white pepper

2 tablespoons extra-virgin olive oil

1 cup Chardonnay wine, or any dry white wine

½ cup heavy cream

1 tablespoon Dijon mustard

Italian (flat leaf) parsley, chopped

Olive oil and 2 cloves of minced garlic

1/2 lb angel hair pasta, cooked al dente

Pat shrimp dry and sprinkle with salt and white pepper. Heat a large sauté pan over medium-high heat. When hot, add oil. Add shrimp to pan in single layer. Let cook for about 2 minutes on one side. Turn over and cook about 2 minutes more. Do not overcook. Remove from pan and set aside, covered with foil to keep warm.

Raise heat on pan to high. Add wine and let reduce by half. Reduce heat and add cream. Reduce slightly and add mustard. Simmer about 5 minutes. Taste the sauce and adjust seasoning.

Add the shrimp and parsley to the sauce and simmer briefly to heat up the shrimp. Serve with pasta.

Recipe Borrowed From:

Wolfgang Puck