Step 1

Bring 4 quarts water to boil in large pot. Add spaghetti and 1 tablespoonsalt and cook, stirring often, until al dente. Reserve 1/4 cup cookingwater, then drain spaghetti and return it to pot.

Step 2

Meanwhile, pat shrimp dry with paper towels and season with salt andpepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-highheat until just smoking. Add half of shrimp to pan in single layer and cookuntil spotty brown and cooked through, about 2 minutes per side. Transfershrimp to plate and tent loosely with aluminum foil. Repeat with 1 tablespoonoil and remaining shrimp.

Step 3

Return now-empty skillet to medium-high heat, add remaining 1 tablespoonoil and shallot, and cook until shallot is softened, about 2 minutes.Add garlic and cook until fragrant, about 30 seconds. Add wine, bring toboil, and cook until reduced by half, about 2 minutes. Stir in cream andreserved cooking water and bring to boil again. Off heat, stir in tarragon,lemon juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and shrimp. Add sauceto spaghetti and toss to coat. Serve.