Spaghetti with shrimps in creamy cognac sauce
4 servings
45 minutes
Spaghetti with shrimp in creamy cognac sauce is a refined dish that combines the tenderness of seafood with the rich aroma of cognac. Originating from European cuisine, it embodies the sophistication of flavors: sweet and creamy notes soften the spiciness of spices, while a light citrus tang from lemon juice brightens the taste. Shrimp soaked in cognac and cream become juicy and rich. This dish is perfect for a romantic dinner or festive table. Served hot and garnished with fresh basil and lemon, it creates an atmosphere of a Mediterranean gastronomic journey. The classic combination of seafood with pasta and a noble alcoholic accent makes it not only delicious but also an elegant choice for true gourmets.
1
Boil the shrimp in salted boiling water, peel them, and marinate for 15 minutes in lemon juice and pepper (it's better to use a grinder rather than ground pepper, as the dish turns out much tastier and more aromatic).
- Shrimp: 800 g
- Lemon juice: 50 ml
- Ground black pepper: to taste
2
Sauté the shrimp in a small amount of olive oil. Add a portion of cognac so that the shrimp are submerged in it, and ignite the cognac.
- Shrimp: 800 g
- Olive oil: 2 tablespoons
- Cognac (brandy): 100 g
3
When all the cognac has burned off, pour cream into the pan and simmer the shrimp over low heat.
- Cream 20% fat: 200 ml
4
Add a spoon of olive oil and spaghetti to boiling salted water, cook until al dente (about 10 minutes).
- Spaghetti: 250 g
- Salt: to taste
- Olive oil: 2 tablespoons
5
Drain the water from the pasta using a colander.
- Spaghetti: 250 g
6
Add the spaghetti to the pan with the shrimp and mix thoroughly.
- Spaghetti: 250 g
- Shrimp: 800 g
7
Serve the dish hot with lemon and basil.
- Lemon juice: 50 ml
