Dad’s Shrimp Tarragon
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!
Dad's Shrimp Tarragon
Ingredients
- 1 small onion chopped
- 5 TBSP butter
- 1 lb large shrimp peeled & deveined
- 1/4 cup dry white wine
- Juice of one lemon
- 2 cups chicken broth
- 1 can cream of celery soup
- 3/4 cup of flour
- 1 TBSP of dried tarragon more if using fresh
- salt and pepper to taste
- 1 lb bow tie pasta
Instructions
- 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. Â We add asparagus and broccoli! Â 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. *
-Guest post for MrsHappyHomemaker.com from the wonderful Meghan over at Freezer Friendly Moms. Â
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Oh my gosh, I so wish I was having this for dinner!