I have loved pasta since before I lost my first teeth. I love spaghetti, linguine, fettuccine, penne, lasagna, fusilli and pappardelle, and today I’m adding bucatini to that list. Why bucatini? Truthfully, I purchased a pasta maker over the summer and this was the first time I used the shape. Turned out to be a great idea.

Since this is the first recipe I’m posting and I don’t yet have an extensive pasta catalog, I’ll say that bucatini worked great for this dish but you could easily substitute other string or small pasta shapes for this recipe. My family leans toward penne or farfalle (bowtie) usually.

Ingredients:

1 lb. – Shrimp peeled and deveined
1 lb. – Bucatini pasta
2 – Whole white mushrooms (sliced)
1 – Shallot (sliced thin)
1 – Leek (halved and sliced)
2/3 cup – Chicken broth
1/2 cup – Heavy whipping cream
1/3 cup – White wine
2 tsp. – Tarragon
1/2 tsp. – White pepper
6 Tbs. – Butter
Salt to taste

Begin by bringing a large pot of water to a boil. Add 2 teaspoons of salt once the water has begun to boil and begin cooking the noodles, stirring every few minutes until cooked through. I have been seen throwing pasta against the backsplash to see if it sticks. It’s a lot of fun and relieves stress. When it sticks, it’s done.

Once the pasta is going, heat a large sauce pan to medium-high and melt three tablespoons of butter. Toss in the leeks, shallots and mushrooms and sauté until leeks are tender, 5-7 minutes. Reduce to medium heat and add the white wine. Sometimes I’ll have a small glass at this point. Might as well if I’m going to watch it literally disappear. Let the sauce  simmer until reduced by half.

Next, add the broth and heavy whipping cream and simmer until reduced by half again. It’s almost done now.  Don’t forget to check the noodles and if you’re having bread too, right now’s a good time to pull the butter out and let it warm on the counter. At my home, this is about the time everyone starts coming to the kitchen to see what’s going on. If you have helpers like I do, it’s a good time to ask them to set the table and get a drink. Don’t worry about me. I’m working on the wine.

Once the cream sauce is reduced, bring the heat down to medium-low and add the remaining three tablespoons of butter, shrimp, white pepper and tarragon. Cook for 1-2 minutes and you’re ready to serve. Feel free to sprinkle with cheese or fresh cracked pepper. Personally, I am a fan of crushed red pepper flakes and Cajun seasoning but I loved this sauce so much it didn’t need anything else.

Proza Amentri! – (Eng.-Poetic Blessings)