Spaghetti with Shrimps in Tarragon Sauce*.

While preparing the sauce, put on enough water, season with salt and make the spaghetti nice and al dente.

Meanwhile:

Break the shrimp out of the shells. Cut the scampi meat in half lengthwise and remove the casings. Cut the chili peppers in half lengthwise, remove the seeds and dice very finely. Peel and finely chop the garlic cloves. Heat the butter and 1 tbsp. oil in a large frying pan and fry the shrimp for 2 minutes, turning, seasoning with salt and cayenne pepper. Remove the shrimp from the frying pan and keep warm between 2 deep plates. Add the remaining oil to the frying pan.

Saute garlic and chilies at a mild temperature in the drippings until soft. Add white wine, vermouth and veal stock. Cook the sauce at high temperature until it becomes thick. Now add the whipped cream and cook until creamy. Season the sauce with salt and a little cayenne pepper. Pluck the tarragon leaves from the stalks, add them to the sauce together with the shrimps and warm them up briefly.

Arrange the spaghetti in a gratin dish with the shrimp and tarragon sauce. Serve with freshly baked baguette.

*based on an idea from Essen & Trinken 1/95

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