I hearty New England tasting seafood pasta dish.
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
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.