Ingredients
- 6 whole shallots, peeled
- 6 large garlic cloves unpeeled
- 2 Tbsp. Olive oil
- 1/2 c. dry white wine
- 1 c. whipping cream
- 1/2 lb. fresh shiitake mushrooms, stemmed and sliced
- 1/2 c. sliced black olives of your choice
- 1/2 c. sliced drained oil-packed sun-dried tomatoes
- 1 Tbsp. minced garlic
- 1 lb. andouille sausage sliced
- 2 Tbsp. Jalapeno chilies, minced
- 1 c. bottled clam juice
- 12 large uncooked shrimp, peeled and deveined
- 3/4 lb. tagliatelle pasta
- 4 scallions chopped
- Serves 4
Preparation
Step 1
Directions:
Preheat the oven to 375°F.
Toss shallots and garlic cloves with 1 tablespoon of oil in heavy
large ovenproof skillet. Bake until golden brown, about 20
minutes. Cool Slightly. Squeeze garlic between fingertips to
release cloves. Return garlic to skillet and add white wine and
boil over high heat until almost all liquid evaporates, about 5
minutes. Add cream and boil until thickened about 5 minutes.
Puree mixture in blender, processor or with an immersion
blender. Sauce can be prepared the day before.
Heat remaining 1 tablespoon olive oil in another heavy large
skillet over medium high heat. Add mushrooms, olives, sundried
tomatoes and minced garlic and sauté 2 minutes. Mix
in sausage and chilies. Add stock and cream sauce and bring
to boil. Reduce heat, add shrimp and simmer until cooked
through, 3 minutes.
Meanwhile, cook pasta in large pot of boiling salted water
until just tender but still firm to bite. Drain.
Add pasta and scallions to skillet and toss to coast with sauce.
Season to taste with salt and pepper and serve.