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Shrimp Ragout with Pasta



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Shrimp Ragout with Pasta
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4 tablespoons unsalted butter
2 tablespoons olive oil
12 large shrimp, peeled, deveined,
shells reserved
4 shallots, minced
1/4 cup brandy
1/4 cup dry cava or other
sparkling wine
1/2 cup bottled clam juice
2 ounces tomato fettuccine
2 ounces spinach fettuccine
2 ounces egg fettuccine
3 medium tomatoes, peeled,
seeded, chopped
1/4 cup chopped fresh chives or
scallion tops

Melt 1 tablespoon butter with 1 tablespoon olive oil in a heavy large skillet
over medium-high heat. Add shrimp and sauté until just pink, turning occa- sionally, about 2 minutes. Transfer shrimp to bowl using slotted spoon and
set aside.
Melt 1 tablespoon butter in same skillet. Add shallots and sauté 3 minutes.
Add reserved shrimp shells, brandy and cava and simmer until liquid is
reduced by half, about 4 minutes. Add clam juice and bring to simmer.
Strain mixture thoroughly through a fine sieve set over saucepan, pressing
on solids with the back of a spoon. Season to taste with salt.
Meanwhile cook pasta in a large pot of boiling salted water until just tender,
al dente, stirring occasionally; drain well. Toss with remaining 1 tablespoon
olive oil.
Divide pasta between 2 large shallow soup bowls. Bring broth in saucepan
to simmer. Whisk in remaining 2 tablespoons butter. Add shrimp and stir till
heated through. Arrange shrimp atop pasta. Pour broth over. Sprinkle with
tomatoes and chives and serve.
Serves 2.

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