Prawns Sambuca

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#122768

The licorice note of the Sambuca, combined with dry white wine and herby tarragon, makes for a complex pasta & prawns dish that'll add a new flavor to your palate.

serves/makes:

ready in:
under 30 minutes

ingredients

4 ounces olive oil
1 tablespoon finely chopped garlic
1 tablespoon finely chopped shallots
16 spot prawns or other large shrimp
3 ounces Chardonnay or dry white wine
2 ounces licorice liqueur (Sambuca)
1/4 cup diced tomatoes
1 tablespoon finely chopped tarragon
salt and pepper
4 ounces sweet butter
12 ounces linguine, cooked
4 sprigs tarragon, minced
4 chives, minced

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 tarragon and chives.