Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 4 ounces olive oil
- 1 Tablespoon fresh garlic, chopped
- 1 Tablespoon fresh shallots, chopped
- 16 fresh Monterey Bay prawns (jumbo shrimp)
- 3 ounces Chardonnay or dry white wine
- 2 ounces Sambuca liqueur
- 1/4 cup fresh tomato, diced
- 1 Tablespoon fresh tarragon, finely chopped
- 2 teaspoons salt and pepper
- 4 ounces sweet butter
- 16 ounces angel hair pasta, cooked
- Fresh tarragon leaves
- 2 chives
Preparation:
Heat oil in saute pan, add garlic, shallots, and prawns. Cook for 1 or 2 minutes. Add wine and Sambuca. Flambé.Add tomatoes, tarragon, salt, and pepper, and cook for 2 more minutes. Add butter and reduce.
Place over individual servings of pasta. Garnish with tarragon leaves and chives.
Yield: 4 servings
Recipe Source: Sardine Factory, Monterey, California
Reprinted with permission.

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