SERVES 4 Pasta Shrimp Green Beans Champagne Beurre Blanc Sauce

Raw Shrimp 1 lb, peeled and deveined

Brut Champagne 1 cups, divided

Olive Oil

cup

Shallots minced, 6 Tbs, divided

Zest

of 1 lemon Fresh Thyme minced, ½ tsp Champagne Vinegar Pink Peppercorns1

Green Beans lb, trimmed and halved2

Dry Pasta 300 g 1 Tbs tsp

Butter c, cut into pieces and chilled

Heavy Cream 1 Tbs

Fresh Chives minced, Tbs

Fresh Parsley minced, Tbs

Salt

and

Pepper Lemon Juice to taste to finish MARINATE the shrimp in cup champagne, the olive oil, 2 Tbs shallots, the lemon zest and thyme for at least 30 minutes and up to an hour.

START the beurre blanc: In a small sauce pan, mix the rest of the champagne and shallots, the champagne vinegar and the peppercorns over medium heat and reduce by a little more than half (15–20 minutes). Set aside, off the heat.

MEANWHILE, bring a medium pot of water to the boil and season with salt. Add the green beans and cook for 2–3 minutes until crisptender. Remove them and put into ice water.

WHILE the green beans are chilling, add the pasta to the boiling water and cook until al dente. Drain.

PREHEAT the broiler to high. Set the shrimp on a baking sheet (covered in foil to save cleaning time) and put them under the broiler for about 2 minutes on each side, or until opaque throughout.

BRING the beurre blanc back up to medium heat (not quite simmering) and add the butter, one piece at a time, whisking to mix in completely before adding the next piece.

DRAIN the green beans and add to the beurre blanc. Season with salt and then add the shrimp and heavy cream. Toss all together, serve over the drained pasta and garnish with the chives, parsley, fresh pepper, salt if needed, and the fresh lemon juice