tagliatelle with tomato and shrimps

INGREDIENTS

8 plum tomatoes or 10 cherry tomatoes

300g  peeled prawns or shrimps

1 clove of garlic, peeled and finely chopped

1 lemon, zest and juice

50ml Sherry/Cognac

150 ml double cream

400 g fresh or dried tagliatelle

1 large handful of fresh parsley, roughly chopped

extra virgin olive oil

sea salt

freshly ground black pepper

METHOD

1. Put the pasta into boiling water and cook it according to the packet instructions. 

2. Pour some olive oil into a second pan, and fry the prawns with garlic and lemon zest. Add the halved tomatoes for a couple of minutes. Pour the cognac and flame if you like. (The flame should go out after about 30 seconds) Add the cream, allow to simmer gently for a couple more minutes and then remove the pan from the heat. 

3. Season the sauce carefully with salt, pepper and lemon juice.

4. When the pasta is cooked,  add the parsley to the pan in which it was cooked. Check the seasoning, then divide it onto your serving plates with the sauce on top.