Ingredients
- 4 ounces olive oil
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped shallots
- 16 Monterey Bay prawns
- 3 ounces Chardonnay or dry white wine
- 2 ounces liquorice liqueur
- 1/4 cup diced tomatoes
- 1 tablespoon finely chopped tarragon
- Salt and pepper
- 4 ounces sweet butter
- 12 ounces linguini, cooked
- 4 sprigs tarragon
- 4 chives
Directions
In a large saute pan, heat the oil over medium-high heat. Add the garlic, shallots, and prawns, and cook for 2 minutes. Remove the pan from the heat and add the wine and liqueur. Return the pan to the heat and carefully flambee. Add the tomatoes and tarragon and season with salt and pepper. Cook for 2 more minutes. Add the butter and reduce slightly. Add the cooked pasta and toss well. Garnish each serving with a tarragon leaf and chives.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 3 reviews
By glentjlove_8042448
GAITHERSBURG, MD
on July 23, 2007
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I LOVED IT.
By Barb_Cali
Bay Area, CA
on October 17, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I was half-way through making this recipe when I realized I was out of tarragon, so I substituted thyme. I think it definitely would have tasted better with the tarragon.
I may have to give this one another try.
By brat110102_2494389
Lyndhurst, NJ
on April 26, 2005
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I'm both a shrimp and sambuca lover so I just had to try this. I did, as we most do, make some alterations. I used a 1/2 of a large vidalia onion b/c I didn't have shallots on hand and I used fresh garlic (3 cloves. I didn't flame up the sambuca (too risky in a small kitchen - LOL. Instead I let it simmer for a few minutes to burn off some potency. I used stewed tomatoes (drained and also didn't use any butter. Instead, at the end I used spray "I Can't Believe It's Not Butter" in garlic flavor (no fat or calories for those who are dieting!. It may seem like a lot of alterations but it's not, really. It was VERY tasty;full of flavor and was wonderful on it's on with a side salad. Aside from using over pasta as it suggests, I think it would even be breat over chicken to kick it up a bit.
Read all 3 reviews