- 4
Ingredients
- 1/2 C. unsalted butter or margarine
- 3 shallots, minced
- 2 cloves garlic, minced
- 1 pint whipping cream
- 1/2 tsp. dried thyme, crumbled
- 1/4 tsp. dried oregano, crumbled
- 3/4 tsp. salt, about
- 1/2 tsp. paprika
- 1/4 tsp. ground red hot pepper
- 1/8 tsp. black pepper
- 1 T. Pernod or dash ground anise
- 3/4 lb. angel hair pasta
- 1 lb. cooked, shelled and deveined small or medium shrimp or lump crab meat, well picked over
Preparation
Step 1
1. Microwave butter, shallots, and garlic in wax paper covered, microwave-safe, 2 quart casserole on High (100 percent power) 2 1/2-3 minutes, until shallots are soft. Add cream, thyme, oregano, salt, paprika, red and black pepper and Pernod. Microwave, uncovered, on High (100 percent power) 4 1/2 to 5 1/2 minutes until tiny bubbles appear around edge.
2. Stir and microwave, uncovered, on Medium (50 percent power) 4 1/2 to 5 1/2 minutes, stirring every 2 minutes, until cream thickens slightly. Cover sauce with foil and set in warm spot.
3. Cook pasta according to package directions.
4. Meanwhile place shrimp in microwave safe 1 quart casserole. Cover with wax paper and microwave on Medium-high (70 percent power) 3 to 3 1/2 minutes, stirring at half time. As soon as pasta is al dente, drain and return to pan. Add sauce and shrimp and toss to mix. Season to taste with salt.