Brandied Shrimp Penne aka Pasta Alla Ines is one of my all-time favorites. The flavors are rich, creamy and absolutely delicious. The cut and pureed shrimp is slowly cooked down in rich, ripe San Marzano tomatoes, brandy and then a touch of cream is added to round out the flavor. If you enjoy shrimp, the complementary flavors put this sauce in a category all its own.
Puree half the prawns and chop the rest into medium-sized pieces.
Heat the oil and butter and add the finely chopped onion and garlic.
When these are soft, add the pureed prawns and tomatoes.
Stir well, then add the chopped prawns and the brandy.
When the brandy has evaporated add the cream and chopped parsley.
Season with salt and freshly ground black pepper, keep warm. Cook the pasta, following packet directions carefully to avoid overcooking. Drain the pasta, turn into a heated serving dish and stir in the sauce.
Brandied Shrimp Penne aka Pasta Alla Ines is one of my all-time favorites. The flavors are rich, creamy and absolutely delicious. The cut and pureed shrimp is slowly cooked down in rich, ripe San Marzano tomatoes, brandy and then a touch of cream is added to round out the flavor.
Yield: 6-8 1x
Ingredients
- 1 lb penne rigati or other short pasta
- 1 lb shelled cooked prawns or shrimps
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small onion
- 2 clove garlic
- 6 fl oz canned chopped or pureed San Marzano tomatoes
- 1/2 C of brandy or cognac
- 1 C of heavy cream
- 1/ 3 C chopped Parsley
- Salt and black pepper
Instructions
- Puree half the prawns and chop the rest into medium-sized pieces.
- Heat the oil and butter and add the finely chopped onion and garlic.
- When these are soft, add the pureed prawns and tomatoes.
- Stir well, then add the chopped prawns and the brandy.
- When the brandy has evaporated, add the cream and chopped parsley.
- Season with salt and freshly ground black pepper, keep warm.
- Cook the pasta, following packet directions carefully to avoid overcooking.
- Drain the pasta, turn into a heated serving dish and stir in the sauce.
Notes
Adapted From | Top 100 Pasta Sauces
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