Shrimp Pappardelle In Brandy Sauce - cooking recipe

Ingredients

800 g raw prawns, shelled and trimmed (retain shells)
4 None onions, peeled and chopped
2 cloves garlic, peeled and finely chopped
3 tbsp sunflower oil
1 tbsp tomato puree
500 ml fish stock or vegetable stock
4 tbsp brandy
2 tbsp Worcestershire sauce
1/2 bunch basil, leaves picked from stems
400 g pappardelle
50 g butter
2-3 tsp plain flour
200 g whipping cream

Preparation

Heat 2 tbsp oil in a large saucepan. Fry the shrimp shells and half of the garlic and onions for 4-5 mins. Season, and stir in tomato puree. Deglaze with stock, cover and simmer for 30 mins. About 10 minutes before end of cooking, stir in brandy and Worcestershire sauce.
Cook pasta in boiling salted water according to directions on packet. Heat butter in a saucepan and fry remaining onions. Dust with flour and saute briefly. Pour shrimp stock through a sieve and add to sauce. Stir in cream. Bring sauce to a boil, then simmer for 3 mins. Season.
Heat 1 tbsp oil in a frying pan and saute shrimps for 1-2 mins. Add remaining garlic and saute for about 1 min. Season.
Drain pasta and return to the saucepan. Gently stir sauce, basil and shrimps through the pasta, and serve.