Sauteed Shrimp With Chardonnay-Dijon Cream Sauce

• 1 lb medium shrimp, peeled and deveined
• 1/2 teaspoon salt
• fresh ground pepper, to taste
• 2 tablespoons extra virgin olive oil
• 1/2 lb dried angel hair pasta or 1/2 lb spaghetti
• 1 cup Chardonnay wine or 1 cup other dry white wine
• 1/2 cup whipping cream
• 1 tablespoon Dijon mustard
• 2 tablespoons chopped fresh flat-leaf parsley

1. Heat a large saucepan of salted water to a boil over medium-high heat. Season the shrimp with the salt and pepper to taste.
2. Heat a large skillet over medium-high heat; add the oil. Heat about 30 seconds; add the shrimp, distributing evenly in the pan. Cook, turning once, until pink, about 2 minutes per side. Transfer the shrimp to a platter; cover with foil to keep them warm.
3. Add the pasta to the boiling water; cook until al dente, tender but still slightly chewy, following package directions for the time.
4. Meanwhile, heat the same skillet over high heat; add the wine. Stir with a wooden spoon to scrape and dissolve pan deposits; cook until liquid reduces by half, about 5 minutes. REduce the heat to medium-high; stir in the cream. Cook 1 minute; stir in the mustard. Cook until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Stir in the shrimp; cook until heated through, about 1 minute.
5. Drain pasta; divide equally amongst 4 shallow bowls. Spoon the sauce over the pasta. Divide the shrimp evenly amongst the bowls. Garnish with parsley.
6. This goes really well with crusty bread!

shrimp, salt, fresh ground pepper, extra virgin olive oil, pasta, chardonnay wine, whipping cream, mustard, flatleaf

Taken from www.food.com/recipe/sauteed-shrimp-with-chardonnay-dijon-cream-sauce-158485 (may not work)