Creamy Shrimp and Red Pepper with Ginger

By á-2053

Ingredients

• 4 Tbs. butter
• 2 shallots, chopped
• 1/4 cup chopped fresh ginger
• 1 cup dry white wine
• 1 1/2 cups heavy cream
• 1 tsp. paprika
• 1 tsp. salt
• 1/4 tsp. black pepper
• 1/2 lb. stelline (small star pasta)
• 1 lb. small shrimp, shelled, cut in half
• 1 1/2 cup red bell pepper, chopped fine1/2 cup chopped scallions
• 1/2 cup grated parmesan cheese
• 8 spears chives, for garnish

Preparation

Step 1

In a medium saucepan, melt 2 Tbs. butter over moderately low heat. Add the shallots and ginger and cook, stirring occasionally, until soft, about 5 minutes. Increase the heat to moderately high. Add the wine and simmer until reduced to about 1/2 cup. Add the heavy cream and simmer until the mixture is thick enough to coat a spoon, about 10 minutes. Stir in the paprika, salt and pepper, strain. Cook the stelline in boiling, salted water until just done. Drain. In a large frying pan, melt the remaining 2 Tbs. butter over high heat. Add the shrimp, bell pepper and scallions. Cook just until the shrimp turn pink, about 2 minutes. Add the sauce and simmer until slightly thickened, about 3 minutes. Stir in the stelline and parmesan cheese. Serve at once topped with the chives.