Usuba
Spaghetti with Shrimp in Cognac Cream Sauce
Pasta with tender shrimp in a rich cognac and cream sauce. Shrimp are marinated in lemon juice, then sautéed with cognac and stewed in cream. This dish is perfect for festive occasions and special events.
- Total
- 45 min
- Standard serving
- 359.8 g
Ingredients
Total 8
Instructions
- 1
Step 1
Boil the shrimp in salted boiling water, then peel. Marinate in lemon juice and ground black pepper for 15 minutes.
- 2
Step 2
Heat olive oil in a pan and fry the shrimp. Add cognac so that the shrimp are submerged in it, and set it on fire.
- 3
Step 3
When the cognac has completely burned off, pour the cream into the pan and simmer the shrimp over low heat.
- 4
Step 4
Add olive oil and spaghetti to a pot of boiling salted water. Cook until al dente, approximately 10 minutes.
- 5
Step 5
Drain the water from the pasta through a colander.
- 6
Step 6
Put the spaghetti in the pan with the shrimp and mix thoroughly.
- 7
Step 7
Serve the dish hot with a slice of lemon and fresh basil.
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