Shrimp in a Creamy Brandy Sauce


  • 2 tablespoons butter
  • 3 tablespoons olive oil
  • 3 shallots or ½ small sweet onion, finely chopped
  • 20 large raw shrimp, peeled
  • 10 cherry tomatoes, quartered
  • 2 ounces brandy
  • 1 cup heavy cream
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons flat leaf parsley, chopped finely
  • 1 package of your favorite spaghetti or fettuccine
  • Salt & pepper to taste

Preparation Method:

  1. Melt the butter and oil in a large pan over a low heat and sauté the onions until they are soft and little brown for a couple of minutes.
  2. Increase the heat to medium and add the shrimp and tomatoes; season with salt and pepper and mix them all together and cook for another couple of minutes.
  3. Pour in the brandy and cook for a further minute to let the alcohol evaporate.
  4. Stir in the cream and balsamic vinegar and cook for a couple more minutes.
  5. Turn the heat down to very low and leave while you cook your spaghetti.
  6. Add your cooked pasta and the parsley to the creamy mixture making sure to blend it all together and let it sit for a minute before serving.

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