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Shrimp With Apples And Snow Peas In A Wine And Mustard Cream Sauce

Western.Chefs's picture
  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
  Salt To Taste
  Pepper To Taste

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.
Keep warm.
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.

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Shrimp With Apples And Snow Peas In A Wine And Mustard Cream Sauce Recipe