- 25 min
Cook the capellini pasta
Bring a pot of salted water to a boil. Add pasta and cook for 10-12 min, until pasta al dente. Drain, add some olive oil and reserve. Reserve 1 cup of cooking water for sauce.
Meanwhile, prepare the ingredients
Slice the mushrooms. Dice the onion. Mince the tarragon. Peel the shrimps. Dissolve 1/2 broth cube (one cube for 4 ppl) in 3/4 cup of water (double for 4 ppl.).
Cook the mushrooms and onions
In a large skillet, melt butter and cook shrimps, about 2 minutes on each side, over medium-high heat. Set aside in a plate. In the same pan, add mushrooms and onion and cook until tender.
Cook the sauce
Stir in dissolved broth. Add cooking wine, half of the tarragon, salt and pepper. Cook and stir for 5 min, or until sauce is thickened. Stir in cream.
Make the salad
Mix the balsamic vinegar, the honey and the** olive oil.** Mix with lettuce.
Add cooked pasta into the pan with sauce and mix to coat well. Add reserved cooking water if more sauce is desired.
Mix well and add salt and pepper to taste. Serve with parmesan, remaining fresh tarragon leaves and the side salad