Prawns (jumbo shrimp) are cooked with garlic, shallots, tomatoes, and tarragon, then flamed with wine and Sambuca, and served over angel hair pasta. Be sure to read the flambé tips before beginning.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 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.
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.
