Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 1 tablespoon 15ml Unsalted butter

  3. 1 teaspoon 5ml Dried tarragon

  4. 1 teaspoon 5ml Carrot - diced (small)

  5. 1 teaspoon 5ml Onion - diced (small)

  6. 1/4 cup 59ml Dry white wine

  7. 1 teaspoon 5ml Saffron threads

  8. 4 cups 948ml Chicken broth

  9. 2 cups 474ml Fish stock or clam juice

  10. 4 Fresh plum tomatoes - seeded, and 1/2 cup 118ml Tubettini

  11. 1 lb 454g / 16oz Shrimp (weighed before peeling) - peeled, deveined,

  12. 1 cup 237ml Frozen petite peas - thawed

  13. Salt - to taste

  14. Cayenne pepper - to taste

  15. 2 tablespoons 30ml Snipped chives

Instructions Jump to Ingredients ↑

  1. Heat olive oil and butter in saucepan. Add tarragon, carrot and onion, cover and simmer over very low heat for 5 minutes or until tender. If vegetables are too dry, add a tablespoonful of white wine, cover and cook.

  2. When vegetables are tender, remove the cover, add remaining wine, and saffron and evaporate until almost all of the wine is gone. Add the broth, fish stock and diced tomatoes and bring to a simmer.

  3. Add the pasta and cook uncovered for 5 minutes or until just tender. Add the shrimp and peas and bring back to a simmer.

  4. Season to taste with salt and pepper and garnish with chives or scallions.

  5. This recipe yields 4 servings.


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