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Recipe courtesy of Bert Cutino

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Total:: 35 min
Prep:: 15 min
Cook:: 20 min

Yield:: 4 servings

Level:: Intermediate

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.;

Recipe courtesy Bert Cutino, Sardine Factory, Monterey, CA

My Private Notes

Name: Prawns Sambuca
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
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