Shrimp Tarragon With Buckwheat Noodle Pasta

• .25 pound of snow peas, de-stringed and chilled in cold water in the fridge for at least a half hour so they crisp.
• 3 cloves of garlic, minced
• 1.5 TBS Olive Oil
• .5 Cup white wine (I like pinot grigio)
• .5 cup condensed chicken broth (like Campbell's brand)
• .5 tsp lemon juice
• .5 tsp dried tarragon or 1.5 TBS fresh minced
• 2 TBS butter
• .25 tsp crushed red pepper
• .75 pound medium fresh shrimp, peeled and deveined
• Buck wheat noodles (1/2# to 3/4# depending on size of appetites)

1. De-string the snow peas, cover with water and chill in the fridge for a half hour.
2. Cook the buck wheat noodles according to directions or until al dente.
3. Saute the minced garlic in olive oil (but do not brown). Add wine, broth, crushed red pepper, lemon juice and the tarragon. Blend with a whisk and add the butter and then the shrimp. Cook until the shrimp turn pink - 2 to 3 minutes. DO NOT OVERCOOK. Drain the snow peas and toss them into the broth just so they warm through and remain crisp. Serve over the buck wheat noodles with a good crusty garlic bread.

snow peas, garlic, olive oil, white wine, condensed chicken broth, lemon juice, tarragon, butter, red pepper, fresh shrimp, noodles

Taken from www.epicurious.com/recipes/member/views/shrimp-tarragon-with-buckwheat-noodle-pasta-1200966 (may not work)