Hotel Cipriani Shrimp, Tomatoes & Basil Fettuccine

1. 1

   In a 5 quart kettle, bring 4 qts. salted water to a boil.

2. 2

   In a large skillet cook garlic in oil over moderate heat, stirring occasionally, until golden; discard garlic.

3. 3

   Increase heat to moderate high and saute shrimp with salt to taste;1 minute Add Cognac and carefully ignite; when flames subside; add tomatoes with juice, salt and fresh black pepper; simmer until shrimp are opaque (about 1 min.)Keep mixture warm.

4. 4

   Add pasta to boiling water, cook until al dente about 7-9 min, drain.

5. 5

   Add pasta and herbs to shrimp mixture and heat through, tossing to coat.

6. 6

   Divide pasta among 4 plates and garnish with fresh basil sprigs.

* Per serving · 4 servings · Values may vary.

No additional tips available.