Ingredients
2shallots
3tbspolive oil
¼cupporcini mushroom,dried, soaked in warm water for 10 minutes reserve the soaking liquid
8mediumfrozen shrimp
2tbspbrandy
2cuptomatoes,canned
2tbspheavy cream
salt and freshly ground pepper
2cupsbow tie pasta,farfalle, butterflies
parmesan cheese,grated
Preparation
Cook the shallots in the olive oil in a medium sauté pan until softened and begins to brown. Add the mushrooms to the pan and sauté for 2 minutes.
Add the shrimp to the pan and sauté on medium heat until the shrimp are a bright coral color and start to brown. Remove the shrimp and set it aside; keep warm.
Add the brandy to the pan and then the tomatoes. Cook for 5 minutes until tomatoes thicken.
Add the heavy cream and shrimp, with any accumulated juices, and salt and pepper, and cook for another minute or two to marry all the flavors.
Add the cooked pasta to the saucepan and combine well.
Sprinkle with Parmesan to taste.
