I am so excited to share this recipe with you all. It’s my dad’s recipe and he has been making it for as long as I can remember. I used to gobble this up as a kid, and now I get to see my daughter gobble it up, too! This dish is quick enough for a weeknight dinner, but fancy enough for company.
It doesn’t take any longer than boiling a pot of water for the pasta. I like to keep some frozen shrimp on hand and use those for this recipe, but fresh shrimp work well, too.
I hope you enjoy this recipe and it becomes a favorite for your family, too!
- 1 small onion, chopped
- 5 TBSP butter
- 1 lb large shrimp, peeled & deveined
- ¼ cup dry white wine
- Juice of one lemon
- 2 cups chicken broth
- 1 can cream of celery soup
- ¾ cup of flour
- 1 TBSP of dried tarragon (more if using fresh)
- salt and pepper to taste
- 1 lb bow tie pasta
- Bring water to a boil for pasta. Once pasta is dropped, begin sauce.
- Melt butter in a large skillet (that will need a lid). Sauté onions until translucent.
- Add flour and stir to begin a roux. After 1 minute, add cream of celery soup, stirring. Add chicken broth while stirring until sauce is to your desired consistency.
- Add wine and lemon juice; stir.
- Add tarragon and salt and pepper.
- Add shrimp, stir and cover. Simmer on low until shrimp are cooked.
- Serve over pasta (or rice). Enjoy!
Notes: You can always add additional veggies into the sauce. We add asparagus and broccoli! The sauce can always be thinned out with more chicken broth or cooking water from the pasta if it gets too thick while it cooks. *