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A tasty and easy to prepare meal. A variation of a recipe from the Scottish Foodies magazine.

INGREDIENTS

  • 20g butter
  • 4 tbsp olive oil
  • 2 shallots, diced
  • 1 chilli, deseeded and sliced
  • peeled prawns
  • 10 cherry tomatoes, halved
  • 50ml brandy
  • 250ml double cream
  • 1 tablespoon balsamic vinegar
  • 400g tagliatelle pasta
  • parsley, chopped
  • salt and pepper

Cook the pasta. Melt the butter and oil, and fry the shallots for a few minutes with the chilli. Add the prawns, tomatoes and season with salt and pepper. Add the brandy and cook for a minute to allow the alcohol to evaporate. Add the cream, balsamic vinegar and stir for 2 minutes. Toss the sauce, parsley and pasta together and serve.

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