Brandied Shrimp with Pasta

I hearty New England tasting seafood pasta dish.


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1 (16 ounce) package dry fettuccine noodles ¼ cup olive oil 1 pound shrimp, peeled and de-veined 2 shallots, finely chopped 4 cloves garlic, thinly sliced ¼ cup brandy 1 bag sun-dried tomatoes, diced ½ cup dry white wine ½ cup butter ½ cup chopped fresh basil 2 teaspoons salt 1 teaspoon pepper ½ cup grated Parmesan cheese

Nutritional information

No nutrition information available


1. Peel shrimp, chop shallots, chop basil, and garlic. (having everything on hand and ready is crucial) 2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. 3. Heat olive oil in a large skillet over medium heat. Saute shrimp until pink. Stir in green onions, garlic and brandy. Carefully ignite brandy with a match, or the gas flame. Cook for 2 minutes. Add chopped tomatoes, and cook 2 minutes. Stir in wine and butter, and season with basil, salt and pepper. Cook for 3 minutes. Stir in Parmesan. Toss with pasta until evenly coated.