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Shrimp spaghetti with fiery cognac cream sauce

updated

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Ingredients for 2 servings:

  • 200 g shrimp(s), raw, peeled, fresh or frozen
  • some flour
  • 1 onion(s)
  • 1 shot of cognac
  • 1 cup of cream
  • 2 tbsp tomato paste
  • 1 tsp paprika powder
  • 1 n. B. cayenne pepper
  • e.g. salt and pepper
  • 200g spaghetti
  • some clarified butter or oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Thaw the shrimp and pat dry. Then coat in flour and fry in a pan with fat until crispy and brown. Remove the shrimp and set aside. Dice the onion and sauté in the pan with fat until translucent. Then deglaze with the cognac and simmer briefly. Add the cream and season with salt, tomato paste, paprika, pepper, and cayenne pepper. Simmer the sauce for a few minutes until thickened. Meanwhile, cook the spaghetti in salted water until al dente and toss it in the pan with the sauce and shrimp.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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