Tagliatelle with shrimp and a creamy brandy sauce
Monday, 19 March 2012
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Tagliatelle con gamberi e brandy
Recipe from Pasta Italiana by Gino D'Acampo (Kyle Books, 2012)This is the ideal plate of pasta for a first date or if you need to be forgiven. It's delicate, full of flavors, and very impressive. You can substitute the brandy with Marsala wine and please make sure you don't overcook the shrimp.
1 In a large skillet, melt the butter with the oil over low heat and sauté the shallots and walnuts for 2 minutes, stirring occasionally with a wooden spoon.
- 2 tablespoons salted butter
- 4 tablespoons olive oil
- 2 shallots, peeled and finely chopped
- 1/2 cup chopped walnuts
- 11 ounces raw medium shrimp, peeled
- 10 cherry tomatoes, quartered
- salt and pepper to taste
- 1/4 cup brandy
- 1 heaping cup heavy cream
- 1 tablespoon balsamic vinegar
- 14 ounces fresh egg tagliatelle
- 2 tablespoons freshly chopped flat-leaf parsley
2 Increase the heat to medium, add the shrimp and tomatoes, season with salt and pepper, and cook for an additional 30 seconds.
3 Pour in the brandy and cook for 1 minute more to allow the alcohol to evporate.
4 Add the cream with the balsamic vinegar and cook, stirring, for 2 minutes. Set aside.
5 Meanwhile, cook the pasta in a large pot of boiling salted water until al dente. Drain and add back into the same pan.
6 Pour in the cream sauce with the parsley and toss everything together for 30 seconds to allow the flavors to combine.
7 Serve immediately.
Last Updated ( Tuesday, 20 March 2012 )