Cook pasta al dente. While pasta cooks, pat shrimp dry and season with salt and pepper. Head oil at medium high heat. Add half of shrimp and cook in single layer until spotty brown. Transfer to plate and cover with foil.
Add tablespoon oil and shallot, cook until shallot is softened (2 mins). Add garlic and cook until fragrant (30 secs). Add wine, bring to boil, and cook until reduced by half,. Add cream and bring to boil again. Off heat, add tarragon, lemon juice, 1/4 tsp salt and pepper, and shrimp. Toss to coat and serve.
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|Serving Size: 1 Serving (1236g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 502 (18%)|
|Amt Per Serving||% DV|
|Total Fat 55.8g||74 %|
|Saturated Fat 19.7g||98 %|
|Monounsaturated Fat 22.6g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 1408.3mg||433 %|
|Sodium 1577.3mg||54 %|
|Potassium 2420.1mg||64 %|
|Total Carbohydrate 343g||101 %|
|Dietary Fiber 14.8g||59 %|
|Sugars, other 328.2g|
|Protein 203.5g||291 %|
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Calories per serving: 2757
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