I ran across this in “Wolfgang Puck Makes it Easy” (Rutledge Hill Press, 2004) and it sounds like a lovely recipe for next week. It’ll only take a few minutes, which is important to me on wine night since I’m usually rushing like mad.

Sauteed Shrimp with Chardonnay-Dijon Cream Sauce

1 lb. shrimp, peeled and deveined, tails removed

Kosher salt and freshly ground pepper2 tbsp. extra-virgin olive oil1 cup chardonnay or dry sherry1/2 cup heavy cream

1 tbsp. Dijon or whole grain mustard

Chopped fresh leaf parsley for garnish (see note)

Rice or pasta for serving

Pat shrimp dry and sprinkle with salt and pepper to taste. Heat a large, heavy saute pan over medium-high heat. Add the oil when the pan is hot. When oil is hot enough to swirl easily in pan, carefully add the shrimp, placing them evenly in the pan. Without moving them, cook the shrimp for 2 minutes on one side. Flip and cook until they are uniformly pink and beginning to curl, about 2 more minutes. Transfer them to a plate and cover with aluminum foil to keep warm.Raise the heat to high and add the wine. With a wooden spoon, stir and scrape to dissolve the pan deposits. Let the liquid simmer until it has reduced in volume by half, 4 to 7 minutes. Reduce the heat and stir in the cream. Reduce slightly and stir in the mustard. Continue simmering until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Taste the sauce and adjust seasoning.Add the shrimp and the parsley to the sauce and simmer briefly to heat shrimp. Serve with rice or pasta; add a salad if desired. Serves 4.Note from book: In place of parsley you can use finely chopped tarragon, basil, chives or a mix. Always add the herbs at the very end and avoid cooking them, to keep their color. Note from JB: I’m using chives and tarragon.