Prawns Sambuca Flambe - cooking recipe

Ingredients

4 ounces extra virgin olive oil
1 tablespoon fresh garlic, chopped
1 tablespoon fresh shallot, chopped
16 fresh large shrimp
3 ounces dry white wine
2 ounces liqueur (Sambuca)
1/4 cup fresh tomato, diced
1 tablespoon fresh tarragon, finely chopped
salt and pepper
4 ounces sweet butter
16 ounces angel hair pasta, cooked
fresh tarragon leaves
2 chives

Preparation

Heat oil in saute pan.
Add garlic, shallots and prawns.
Cook for 1 or 2 minutes.
Add wine and Sambuca. Flambe.
Add tomatoes, tarragon, salt and pepper.
Cook for 2 more minutes.
Add butter and reduce.
Place over individual servings of pasta on preheated serving plates.
Garnish plates.
Garnish prawns with tarragon leaves and chives.
As with all my recipes which call for wine or liquor, use good quality.
Be sure to invite your guests to watch the flambe process.
Serve with a good Chardonnay such as 2004 Grgich Hills or 2005 Brewer-Clifton, Mt. Carmel.