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Brandied Shrimp with Pasta

Brandied Shrimp with Pasta

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Steve Slayton

Steve Slayton

A delicious, easy to prepare shrimp recipe that has a New England flavor.

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Nutrition

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  • Calories:
  • 662 kcal
  • 33%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 61g
  • 20%
  • Protein:
  • 29.3 g
  • 59%
  • Cholesterol:
  • 162 mg
  • 54%
  • Sodium:
  • 1109 mg
  • 44%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

LynnInHK
196

LynnInHK

12/26/2003

This is the best pasta I've ever made. Better than most I've had at fancy restaurants. One important thing that made it good is that I used whole shrimp with heads and cooked them without peeling them. This way, the roe in the head adds a really nice flavor, 10 times better than peeled shrimp. I also only used about 2tbsp of butter instead half a cup. Make sure you use the ripest tomato you can find and use the wine that you will drink with dinner instead of cheap table wine. In my househould we rarely make the same recipe twice, but my husband has already asked me to make this again soon.

COURTNEYSUNSHINE
95

COURTNEYSUNSHINE

3/20/2004

EXCELLENT! Would rate it a ten if I could! We used large frozen shrimp, organic spinach fettucine, and fresh tomatoes as well as the other ingredients as they were listed. Very quick to prepare. Reading the recipe I thought there might not be enough sauce, but there was plenty of nice (very rich) creamy cheese sauce. I was a little concerned about igniting the brandy since I have never done this before, but it was very safe and easy to do and I wouldn't want anyone to pass on this recipe because of this step. This dish tasted like something you would pay a lot for in a fine restaurant. Wonderful!! Thank you for the delicious and easy dish!

SCDJED
64

SCDJED

12/28/2003

I will serve this easy and elegant dish again for dinner guests. I combined scallops with the shrimp and also added fresh parsley.

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