2 pounds shrimp, peeled and deveined
10 cloves garlic, minced
1 teaspoon crumbled dried tarragon (optional)
2 cups whipping cream
Pinch cayenne pepper
2 tablespoons dry white wine
3 tablespoons minced fresh parsley
Melt butter in large skillet over medium heat. Add shrimp, garlic and tarragon (if using) and stir until opaque and just pink, about 1 minute. Remove shrimp using slotted spoon; set aside.
Add cream and cayenne to skillet and stir until bubbly, about 2 minutes. Mix in wine. Return shrimp to skillet. Toss gently until heated through, about 1 minute.
Serve shrimp mixture over pasta. Sprinkle with parsley.