White Shrimp Pernod from Fins at Sharky’s | Suncoast View

SARASOTA (WWSB) -

White Shrimp Pernod

Serves two

Marc Alton

Executive Chef

Fins at Sharky’s

Olive oil

Salt and pepper

8 u8 shrimp peeled and deveined,

2 oz Fennel bulb, shaved

1 clove Garlic, smashed

2 oz Shallots shaved

2 oz Pernod

4 oz spinach

4 oz Cream

2 oz Butter, cold cubes

10 oz Cooked pasta

Salt and pepper peeled Shrimp. Heat olive oil, on med high heat in large skillet. Cook shallots to soften, about a minute, add garlic and cook until starts to brown. Now add shrimp, cook first side for about a minute, turn shrimp, add Pernod, and flame. When flame from alcohol subsides, remove shrimp from pan, to a warm plate. Now add spinach and cook to wilt, then add cream and bring to a simmer, then add butter and let melt in to the cream. Toss in cooked pasta. Put shrimp on top of pasta.

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