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Farfalle a la Cognac with Shrimp

Date Added: Mar 12, 2010 Italian Entrees
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Prep Time

8 mins

Cook Time

12 mins

Ready In

20 mins

Serving

4

*to adjust serving size click on "serving box".

Description

Farfalle with shrimp and prosciutto in a creamy tomato cognac sauce.


Ingredients

  • 1  Pound(s) Farfalle, cooked al dente
  • 1
  • 24  Each Shrimp, 21/25, peeled, deveined, tails removed
  • 2
  • 4  Cup(s) Pomodoro Sauce
  • 3
  • 1  Cup(s) Heavy Cream
  • 4
  • 3  Each Shallots, diced
  • 5
  • 1/2  Cup(s) Cognac or Brandy
  • 6
  • 1/2  Cup(s) Basil, chiffonade
  • 7
  • 1/8  Pound(s) Prosciutto, diced
  • 8
  •  To Taste Salt
  • 9
  •  To Taste Pepper
  • 10
  • 2  Each Basil Leaves (for garnish)
  • 11
  • 2  Table Spoon(s) Olive Oil
  • 12
  • 1/4  Cup(s) Pecorino Romano Cheese, grated
  • 13

Directions

    1. In a large sauce pan over medium high heat, add olive oil
    2. Add shallots and let cook until translucent, about 2 minutes
    3. Add prosciutto and cook for 2 - 3 minutes, stirring occasionally until prosciutto is browned
    4. Pull pan off flame and add cognac
    5. Carefully place back on flame, shake pan a little to stir around shallots and proscuitto
    6. Add pomodoro sauce, heavy cream, basil, salt and pepper
    7. Cook for about 2 minutes, add shrimp
    8. Cook until shrimp are pink, add pasta to pan
    9. Stir pasta into sauce until covered
    10. Add pecorino romano cheese, toss and plate
    11. Garnish with pecorino and basil leaves

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