Number Of Ingredients 14
Steps:
- in a small bowl toss the shallot rings with flour to coat then fry in 3 tablespoons of oil in 2 batches until golden brown and crisp about 3-4 min then drain on a paper towel and sprinkle lightly with salt
- in a 2 quart sauce pan boil the shrimp shells in 2 cups of well salted water until the water is reduced to 1 1/2 cups, about 5 mins. Strain and set aside.
- season the shrimp with 1/2 tsp each of salt and pepper then sauté in 2 tablespoons of the oil and the butter until just cooked through, about 3o secs per side then transfer to a plate.
- in remaining 2 tablespoons of oil sauté garlic and shallots 2-3 mins, add the Madeira and cook until almost fully evaporated, about 3 minutes. Add the tomatoes and cook until most have burst and their liquid is reduced by half, 4-5 minutes. Add the cream and 1/2 cup of the shrimp broth, cook until the sauce thickens, 4-5 mins. Add the shrimp and cook until just heated through. Season to taste with salt and pepper.
- Meanwhile bring a 6 qt pot of well salted water to a boil, cook the pasta, drain. Add pasta to shrimp and tomato mixture, add capers and add some of the remaining shrimp broth to loosen sauce if needed.
- Divide pasta mixture among plate and garnish with chives and fired shallot rings.
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