Spaghetti with Shrimp and Goat Cheese-Tarragon Sauce
- 12 ounces spaghetti
- 1/4 cup reserved pasta water
- 1 tablespoon extra virgin olive oil
- 1 teaspoon minced garlic
- 1 tablespoon fresh tarragon (1 teaspoon dry)
- 5 ounces soft goat cheese
- 1 pound cooked shrimp
- Red pepper flakes
Cook pasta in salted water according to package directions. Before draining, ladle out 1/4 cup pasta water and reserve.
In a sauté pan, heat EVOO over medium-low heat. Add garlic and sauté 1 minute. Crumble goat cheese into pan, and, with a fork, mash into the garlic and oil. Then add reserved pasta water. Combine pasta water and goat cheese and whisk until smooth.
Stir in tarragon and shrimp; season to taste with kosher salt and red pepper flakes. Serve w/pasta.