Crevette Madagascar

Directions

1. 1
   Lightly coat the shrimp with four and reserve.
2. 2
   In a skillet over medium high heat, add the clarified butter. When the butter is hot, add the peppercorns and bruise slightly with the back of a heavy spoon.
3. 3
   Add the shrip and cook with stirring until pink, about 2 minutes.
4. 4
   Add the Pernod and mix well. Heat with constant strirring to boil off the alcohol, about 3 minutes.
5. 5
   To a bowl add the sour cream and heavy cream and whisk until smooth.
6. 6
   Add the cream mix to the skillet and mix well.
7. 7
   Bring sauce to a boil and simmer for 1 minutes. Season with salt and peppert.
8. 8
   Add the angel hair pasta and toss well to coat and heat the pasta.
9. 9
   Add the scallions and toss to combine.
10. 10
    You may garnish with chopped, peeled and seeded fresh tomatoes.