There’s still time to enter the Saucy Mama Giveaway!!! 
Entry closes tonight, May 17th at 10p.m. Eastern Time…Winner to be announced May 18th

Leave a comment on the my blog entry Saucy Mama Pan Asian Grilled Scallop Salad,  leave a comment on ShawnsPlate facebook, subscribe to ShawnsPlate.com email, or follow @ShawnsPlate on Twitter.

In the meantime, I want to share a recipe that I created using Saucy Mama’s Tarragon Lemon Mustard. It has too many ingredients to qualify for the Saucy Mama’s Fabulous with Five contest but, it’s good!

Sear shrimp in olive oil, butter, and seafood seasoning….add half & half, mustard, garlic, red pepper flakes, & green onion, and you’re ready to serve over pasta!

Tarragon & Lemon Mustard Shrimp Pasta
Serves 4

1 pound shrimp, peeled and deveined
2 tablespoons extra virgin olive oil
2 tablespoons unsalted butter
1/2 teaspoon seafood seasonings, I used Chef Paul’s
3/4 cup half & half
1/4 cup Saucy Mama Tarragon & Lemon Mustard
2 cloves garlic, finely chopped
2 green onions, chopped and 2 tablespoons reserved
1/2 teaspoon red pepper flakes
1/4 teaspoon sea salt
4 cups cooked linguini

Add extra virgin olive oil and unsalted butter to a heavy skillet.  Heat on medium-high until butter melts and begins to sizzle.  Add shrimp to the skillet and distribute into a single layer.  Sprinkle evenly with seafood seasoning.  Allow to sear on one side for 2 minutes, turn over and allow to cook for 1 minute.  Add garlic and half & half, reduce heat when it starts to bubble.  Stir in mustard, green onion, pepper flakes, and sea salt.  When mixture begins to simmer, about 1 minute, remove from heat and stir in cooked pasta to coat with sauce.  Sprinkle with reserved green onion.