Shrimp With Apples And Snow Peas In A Wine And Mustard Cream Sauce
|Butter||1 Cup (16 tbs)|
|Shrimp||80 Medium, peeled and deveined|
|Chopped garlic||1⁄4 Cup (4 tbs)|
|Chopped shallots||1⁄4 Cup (4 tbs)|
|Riesling wine||2⁄3 Cup (10.67 tbs)|
|Creme fraiche||2 Cup (32 tbs)|
|Grainy mustard||1⁄2 Cup (8 tbs)|
|Snow peas||40 , ends snapped and veiny strings removed|
|Red apple slices||40 , cut 1/4 inch thick|
|Fettuccine pasta||1 1⁄2 Pound, cooked, drained|
|Dried oregano||1⁄2 Teaspoon|
|Dried basil||1⁄2 Teaspoon|
In a large saucepan melt half the butter and saute the shrimp in 1 tablespoon of the garlic and shallots.
Add the wine, creme fraiche, and mustard, and simmer for 5 minutes.
Add the peas and apples, and eook for 5 minutes, more.
In a large skillet melt the remaining butter and saute the remaining garlic and shallots, adding the fettucine just long enough to heat through.
Mix in the herbs, and add salt and pepper to taste.
Place the pasta on dinner plates and top it clockwise with alternating shrimp, snow peas, and apple slices.
Drizzle the remaining sauce from the saucepan over all.
Artfully add the dill and lemon.