Brandied Shrimp with Pasta115 Reviews
- Prep: 15 min
- Cook: 20 min
- Ready In: 35 min
“A delicious, easy to prepare shrimp recipe that has a New England flavor.” - by Steve Slayton
Original recipe yields 6 servings
- 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.
- 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.
Amount Per Serving (6 total)
- 662 cal
- 29.5 g
- 61 g
Based on a 2,000 calorie diet
Reviews (115)Rate This Recipe
"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 t..." See morehem. 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."
"I tried this recipe for the first time and it was delicious. After reading several other reviews I was a little sceptical. To the one reviewer complaining about peeling 30+ shrimp some advice GET LA..." See moreRGER SHRIMP!!! and it would take less work. To the other reviewer about being too watery you need to pay more attention to detail. This was a thick and hearty meal if following the directions. A must taste recipe to enjoy."
"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. Readi..." See moreng 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!"
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