Shrimp and Pasta Bordelaise from Brennan's Restaurant

[Edward Branley]

> From: "Janinne W. Mitchell" <jwmi...@cymbal.aix.calpoly.edu>
> Subject: Using Shrimp & Pasta
>
> I love shrimp and would love some good pasta-shrimp recipes. If you
> have
> any I would appreciate it. Thank!

Here's an easy one. What we refer to as "Bordelaise" here in New Orleans
is not the usual red wine sauce one expects, but rather a garlic-butter-
herbs combination. This recipe is from Brennan's restaurant's cookbook.

Shrimp and Pasta Bordelaise

1 pound angel hair pasta
1 cup (2 sticks) butter
5 chopped shallots
3 tablespoons chopped garlic
2 pounds peeled and deveined medium shrimp
1/2 cup dry white wine
1 teaspoon white pepper
1 bunch chopped scallions
3 tablespoons chopped parsley

Boil the pasta in boiling water according to the package directions and
drain. Melt 1/2 cup of the butter in a large saute' pan and saute' the
shallots for 30 seconds. Add the garlic, cook another 30 seconds, then
stir in the shrimp. Cook over moderately high heat until the tails of
the shrimp curl, then reduce the heat to medium and add the wine. Cook
the mixture for 5 minutes, then add the pepper, scallions, and parsley.
Lower the heat and simmer the sauce for a few minutes.

Just before serving, toss the drained pasta in the sauce, then remove the
pan from the heat and fold in the remaining 1/2 cup of butter.

NOTE: crawfish tails may be substituted for shrimp.

--
Edward J. Branley, ele...@yatcom.com
Yatcom Communications, New Orleans, LA +1.504.455.5087
Visit Virtually New Orleans: http://www.yatcom.com/~vno
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