Stealing----Spaghetti with Shrimp, Tarragon and Lemon

We are currently on the island of Kauai. Why should I stop cooking wonderful things when there is so much around me that is new and enticing? Cooking is an adventure and I learn something new everywhere I go.

Where is the fine line between stealing, sharing and contributing? I am staying at this magnificent place on the island of Kauai. There is a cookbook here that speaks to me. "The Curry Book" by Nancie McDermott, ISBN: 1-576030-029-3 at $14.95. No....the recipe does not come from this book but a printed page inserted into it.

I am a firm believer that if the cook felt it important enough to keep the recipe they printed and placed it lovingly in a cookbook, it would be a sin to bypass.

So here we go: Spaghetti with Shrimp, Tarragon and Lemon.

If you have not downloaded the link for the original recipe, here it is: (copy the link above)

2 TBSP unsalted butter (did you know that unsalted butter must have an expire date because it the shelf life is less than it's salted?---buy unsalted..It is fresher and better for you)
1 1/2 pounds of jumbo shrimp, ****SAVE THE SHRIMP SHELLS!!! peeled and deveined.
1/4 cup dry white wine
salt

1 lb. spaghetti
Extra Virgin Olive Oil
2 garlic cloves
4 plum tomatoes, seeded and small dice
fresh ground pepper
zest of 1 lemon
1 TBSP dried tarragon
12 fresh, flat leaf parsley, chopped

In a medium sized saucepan heat the butter over medium. Add the shells of the shrimp, saute to pink (about 2 minutes). Add wine, reduce by 1/2 (about 5 minutes). Add water to just cover and a pinch of salt. Simmer 10 minutes and strain solids, hopefully you will have about 1/2 cup. (Give me a break! This is NOT unlike using Clam Juice in your chowder so quit complaining about the shell-thing).

Next you need to cook the pasta.

In a non-stick pan large enough for the pasta and the shrimp, heat 3 TBSP of EVOO (Extra Virgin Olive Oil), add shrimp, garlic, lemon zest, 1/2 TBSP tarragon, salt, pepper and saute until shrimp is tender....2 minutes.

Add the tomatoes and saute another minute. Add shrimp broth and simmer for seconds.

Drain pasta when done, add to skillet, toss all together until well blended. Add the rest of the tarragon, parsley and toss.