This is one of the very first pasta dishes I ever made over 35 years ago before I ever even visited Italy and it still tastes great. It is a very easy, yet elegant pasta I have often used to make for guests in the past. I recently pulled this recipe out of my files and prepared it once again and it was just as delicious as it used to be when I prepared it many, many years ago. If you keep frozen shrimp on hand it is a great, quick dish to prepare for unexpected guests. I personally prefer dried spaghetti to fresh pasta in this dish, but this sauce would also be delicious on fresh fettuccine as well. Adjust the red pepper to suit your taste, or leave them out altogether if you prefer.
Deborah Mele 2011
- 3 Tablespoons Olive Oil
- 12 oz. Shrimp - Cleaned & Deveined
- 2 Garlic Cloves - Finely Chopped
- 1/2 Cup Brandy
- 4 Cups Chopped Canned Tomatoes, Or Tomato Puree
- 1/4 Cup Heavy Cream
- 1 Pound of Spaghetti
- 1 Small Bunch of Fresh Parsley - Finely Chopped
- Salt & Pepper - To Taste
- Dash of Red Pepper Flakes
- Heat oil in heavy skillet over medium heat.
- Put pasta on to cook while doing this.
- Add shrimp and cook 1-2 minutes until pink, then remove into a separate dish.
- Add garlic & stir once or twice.
- Next, add the brandy and cook till reduced by half.
- Add tomatoes, salt & pepper & red pepper flakes, and cook uncovered over medium heat 5-6 minutes.
- Stir in the cream, lower heat & mix in shrimp just until just heated through.
- Mix shrimp sauce with cooked pasta, and serve with parsley sprinkled over top.