Ingredients (4 servings)
350g of Large Prawns
300g of Shallots, thinly sliced
250g of sun-dried tomatoes in oil, diced
1/2 Lemon
4 Cloves of fresh Garlic, crushed
1 small red chilli, finely diced
150ml of Cognac/ Brandy to flambe
Olive Oil
150ml of single cream
2 tbsp butter
Salt and pepper to season
75g of finely grated parmesan
Method
Thinly slice shallots and lay aside. Crush garlic with some salt to aid this. Finely dice chilli set aside. Roughly dice sun dried tomatoes.
Heat the butter on a medium to high heat in a large frying pan, when hot add the shallots and garlic to this.
Saute until the shallots are translucent. Add the chilli and saute for a further 5 minutes.
Add the prawns, and cook until they have developed some colour (pink). Squeeze half the lemon over the pan. Add the sun-dried tomatoes to the pan and fry for a further 3-5 minutes, add additional olive oil as required to prevent sticking.
At this point add the cognac and flambe, with care! Continue to shake the pan until the alcohol is dissolved.
Add the cream and 70g of parmesan gradually as the sauce thickens and reduces slightly. The sauce will be a pink creamy consistency at this point.
Serve on a bed of tagliatelle, add parmesan to garnish.