Linda'S Creamy Conch On Pasta

• 6 1/2 Tbsp. unsalted butter
• 6 medium garlic cloves, finely chopped
• 6 medium shallots, finely chopped
• 1 cup dry white wine
• 3 cups cream
• 1/2 lb. of ground conch (may substitute clams, shrimp or lobster)
• 3 Tbsp. chopped parsley

1. In a large saucepan, melt butter.
2. Add garlic and shallots, saute until tender, about 2 to 3 minutes.
3. Add wine and increase heat.
4. Gently boil wine until reduced by half, about 5 to 7 minutes.
5. Add cream and simmer until thick and reduced by half, about 10 to 15 minutes.
6. Stir in conch.
7. Simmer until
8. heated through.
9. The heat will cook the conch, if you leave it, but its usually more tender if you just heat it through.
10. Season to taste with parsley, salt, and pepper.
11. Serve over pasta.

unsalted butter, garlic, shallots, white wine, cream, ground conch, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=114057 (may not work)