Pasta with a simple sweet tomato sauce and shrimps

By sarah_carroll

Ingredients

• 8 Plum tomatoes
• sea salt and fgbp
• 2 good knobs of butter
• EVOO
• 300 g small peeled prawns
• 1 clove of garlic, peeled and finely chopped
• zest and juice of 1 lemon
• 2 shots of cognac
• 150 ml double cream
• 400 g pasta
• 1 handful parsley roughly chopped

Details

Servings 4

Preparation

Step 1

Blanch and skin tomatoes, then halve them and chop into small pieces.
Put a pan of salted water on to heat for the pasta. Put the butter and a couple of lugs of EVOO in a second pan, and fry the prawns, garlic, lemon zest and tomatoes for a couple of minutes. Add the booze and allow to flame if you like. Add the cream, allow to simmer gently for a couple more minutes and then remove the pan from the heat. Season the sauce carefully with salt, pepper and lemon juice.
Put the pasta into the boiling water-fresh will need only 3 minutes and dried will need to be cooked according to packet instructions. If your sauce has cooled down the reheat it now. When the pasta is cooked, drain it in colander and then toss with the parsley in the pan in which it was cooked. Check the seasoning, then divide on to your serving plates with the sauce on top. Serve straight away, telling your guests to stir the pasta in their bowls every so often to keep pasta moist.

Spinach nice addition at end.