Ingredients:

1 shallot, finely chopped
1 tablespoon butter
¼ cup dry white wine
1 cup 35% heavy cream
½ cup (60 ml) chicken broth
16 shrimp, peeled & deveined
2 oz olive oil blend
1 lb squid ink pasta
2 oz mushrooms, sliced
½ lb brie cheese, rind removed, diced
3 oz parmesan grated
2 teaspoons miso paste white
1 tablespoon chopped tarragon
salt and pepper

Directions:

In a saucepan, soften the shallot in the butter and season with salt and pepper. Deglaze with the wine, then add the cream and the broth and bring to a boil

Remove from the heat, add the cheese and whisk until melted. Return to the burner if necessary, but do not boil. Add the tarragon and adjust the seasoning to taste

Bring a pot of water with salt to a boil and cook the pasta; save some of the cooking water. Once pasta is cooked, drain and rinse. In a hot skillet, add some oil and shrimp, and cook until done

Warm the sauce, add the pasta and toss well. Place in a warm bowl and top with shrimp and Parmesan cheese