Pasta with shrimp and brandy cream
Home / Recipes / Gourmet / Pasta with shrimp and brandy cream
Ingredients (Serves 4):
  • 320 g. pasta
  • 300 g. peeled shrimps
  • 100 ml. Fior Fiore cherry tomatoes
  • 200 g. cooking cream
  • 80 ml. brandy
  • 1 garlic clove
  • EVOO
  • Salt
  • Pepper
Preparing:
  1. Clean the shallot and chop it. Saute in a non-stick pan with the butter until brown. Add the peas, a ladle of water and cook until tender. Add the peeled shrimps and cook for about 4 mintes. Season with salt and pepper and set aside.
  2. Cook the pasta in abundant boiling salted water. Meanwhile, in a bowl, beat the eggs together with the grated Parmesan, the saffron powder, and a pinch of salt and pepper.
  3. Add a tablespoon of olive oil and a tablespoon of pasta cooking water. Drain the pasta and mix with the sauce. Sprinkle the coarsely chopped pistachios and serve.
Gourmet
Preparation Time: 20 minutes
Product pack
Product pack

You might also like...

Pasta with shrimp and brandy cream

Ingredients (Serves 4):
  • 320 g. pasta
  • 300 g. peeled shrimps
  • 100 ml. Fior Fiore cherry tomatoes
  • 200 g. cooking cream
  • 80 ml. brandy
  • 1 garlic clove
  • EVOO
  • Salt
  • Pepper
Preparing:
  1. Clean the shallot and chop it. Saute in a non-stick pan with the butter until brown. Add the peas, a ladle of water and cook until tender. Add the peeled shrimps and cook for about 4 mintes. Season with salt and pepper and set aside.
  2. Cook the pasta in abundant boiling salted water. Meanwhile, in a bowl, beat the eggs together with the grated Parmesan, the saffron powder, and a pinch of salt and pepper.
  3. Add a tablespoon of olive oil and a tablespoon of pasta cooking water. Drain the pasta and mix with the sauce. Sprinkle the coarsely chopped pistachios and serve.