Pasta with Shrimp and Garlic Onion Wine Cream Sauce (French Pâtes à la Bordelaise)

Bordelaise style in no way refers to the classic French Bordelaise Sauce which is a fortified Espagnole most commonly used for grilled meats. In the case of seafood, à la Bordelaise refers to a sauce composed of white wine, garlic, shallot and green onion or scallion. This recipe will be served over pasta so a creamy wine and herb sauce will be created with the addition of some heavy cream and some extra butter.

1 lb shrimp, peeled and deveined
2 Tbsp. extra-virgin olive oil
6 Tbsp. butter
2 Tbsp. shallots, chopped
1 Tbsp. garlic, chopped
4 Tbsp. scallions, chopped
½ cup Chardonnay
2 Tbsp. fresh parsley, chopped
¼ cup heavy cream
pinch red pepper, crushed
sea salt
black pepper, freshly cracked
1 lb garganelli pasta or other thick tube pasta

In a medium sauté pan over a low fire heat ½ the butter and the olive oil and sauté the garlic, shallots, and the shrimp until the shrimp are firm to touch and lose their translucent appearance. Add the white wine, the scallions, and the chopped parsley and return to a simmer. Add the heavy cream, and a pinch of crushed red pepper and return to a simmer.

Reduce heat, add the remaining butter and check the seasoning for salt and pepper. Simmer until the butter melts and the sauce thickens.

Serve at once over your favorite pasta. Garnish with chopped parsley and a lemon wedge.

Makes 2 servings.