Shrimp Pappardelle With Creamy Cognac Sauce - cooking recipe

Ingredients

3 tbsp sunflower oil
800 g raw prawns, shelled and deveined
2 None garlic cloves, crushed
4 None onions, finely diced
1 tbsp tomato puree
500 ml vegetable stock
4 tbsp cognac
2 tbsp Worcestershire sauce
400 g pappardelle
200 g whipping cream
50 g butter
5 tbsp basil leaves

Preparation

For the shrimp sauce, heat 2 tbsp oil in a large saucepan. Add the shrimp shells, half the garlic and half the onion and saute 4-5 mins. Season with salt and pepper and mix in the tomato puree and saute for 30 seconds. Deglaze the pan with stock then cover and simmer 15-20 mins. Stir in the cognac and Worcestershire sauce, then cover and continue to cook 12-15 mins. Pour through a sieve into a saucepan. Mix in the cream, remaining onions, sugar and butter and simmer 4-5 mins.
Meanwhile, cook the pasta in salted, boiling water according to the package instructions.
Heat 1 tsp oil in a frying pan, add the shrimp and saute for 1-2 mins. Add the remaining garlic and continue to cook for 1 min. Season. Mix with the pasta, sauce and basil. Divide between 4 plates and serve sprinkled with black pepper.