Pasta with shrimp and ginger cream

1 (4-inch) knob fresh ginger, peeled and cut into very thin matchsticks,

1 cup dry white wine or dry vermouth

Olive oil

1 pound large (21-30) shrimp, shelled and butterflied,

Coarse salt and freshly ground white pepper,

2 tablespoons unsalted butter,

1/4 cup minced shallots,

1/4 cup champagne vinegar,

2 cups heavy cream,
3/4 pound thin spaghetti,
1/2 pound snow peas, tipped, strings pulled, and cut on an angle into thin julienne,
1/2 pound plum tomatoes, seeded and chopped.

Soak the ginger in the wine for about 15 minutes.
Put a large pot of salted water on to boil for the pasta.
Heat a large skillet over high heat.

When the skillet's hot, pour in a slick of olive oil.
Add the shrimp, season with salt and white pepper, and add the butter. Saute the shrimp until pink and cooked through, about 3 minutes.

Transfer to a bowl and cover to keep warm.

Put the skillet back on the heat and add the ginger and wine, the shallots, and champagne vinegar. Bring to a boil and boil to reduce the liquid to about 3 tablespoons.
Pour in the cream, season with salt and white pepper, and bring to a boil.
Reduce the heat so the cream simmers actively and cook until the cream has reduced by one third.
Add the shrimp and any juices from the bowl.

Meanwhile , cook the pasta. When it is al dente, add the snow peas to the boiling pasta and then drain.

To serve, make a mound of pasta in the center of four dinner plates. Spoon some of the sauce on the pasta and the rest around it.

Arrange the shrimp in a nice circle around the pasta. Garnish with tomatoes and serve immediately.