Wild-caught American shrimp are available frozen in many larger supermarkets. They may cost a bit more than farmed shrimp imported from other countries but they taste superior and are a sustainable resource.
- Tomatoes 2 large
- Green Onions 4, sliced, some green parts reserved
- Fresh Tarragon chopped, ½ cup, 1 Tbs reserved
- Fresh Parsley chopped, ½ cup, 1 Tbs reserved
- Garlic 1 clove, crushed
- Lime Juice of 1 lime
- Cumin 1 tsp
- Cayenne ¼ tsp
- Salt 1 tsp
- Freshly Ground Black Pepper 1 tsp
- Extra Virgin Olive Oil 1 Tbs
- Wild American Shrimp 1 lb, peeled and deveined
- Chablis 1 cup
- Spaghetti 1 lb
- Bring a large pot of water to the boil. Cut an X in the stem end of the tomatoes and drop them into the boiling water for 30 seconds. Remove with a slotted spoon and when cool enough to handle, remove the skin and chop the tomatoes. Keep the pot of water warm for cooking the pasta.
- In a mixing bowl, combine the shopped tomatoes with the green onions, tarragon, parsley, garlic, lime juice, cumin, cayenne, salt and pepper.
- Heat the olive oil in a skillet and cook the shrimp until they are turning pink, about two minutes. Stir in the tomato mixture and cook 2 minutes more. Add the Chablis and stir to combine. Cover the pan and turn off the heat.
- Meanwhile, return the pot of water to a rapid boil and cook the spaghetti until al dente. Drain.
- Divide the spaghetti between four bowls and top with the shrimp. Garnish with the reserved green onions and herbs.