PASTA WITH SHRIMP, SHALLOTS AND TOMATOES IN MADEIRA SAUCE

Pasta with shrimp, shallots and tomatoes in madeira sauce image

Number Of Ingredients 14

5 pieces shallots medium size 3 sliced crosswise into rings, 3 sliced lengthwise into strips
2 tablespoons flour
7 tablespoons olive oil
3 pinches salt to taste
1 1/2 pounds jumbo shrimp shelled with shells reserved
2 pinches freshly ground black pepper to taste
2 tablespoons sweet butter
3 cloves peeled garlic cloves thinly sliced
1/2 cup Madeira
1 pound cherry or grape tomatoes
3/4 cup heavy cream
2 tablespoons capers drained but not rinsed
2 tablespoons chives chopped
10 ounces fettucini

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.