Prawns Sambuca Flambe

• 4 ounces extra virgin olive oil
• 1 tablespoon fresh garlic, chopped
• 1 tablespoon fresh shallot, chopped
• 16 fresh large shrimp
• 3 ounces dry white wine
• 2 ounces liqueur (Sambuca)
• 1/4 cup fresh tomato, diced
• 1 tablespoon fresh tarragon, finely chopped
• salt and pepper
• 4 ounces sweet butter
• 16 ounces angel hair pasta, cooked
• fresh tarragon leaves
• 2 chives

1. Heat oil in saute pan.
2. Add garlic, shallots and prawns.
3. Cook for 1 or 2 minutes.
4. Add wine and Sambuca. Flambe.
5. Add tomatoes, tarragon, salt and pepper.
6. Cook for 2 more minutes.
7. Add butter and reduce.
8. Place over individual servings of pasta on preheated serving plates.
9. Garnish plates.
10. Garnish prawns with tarragon leaves and chives.
11. As with all my recipes which call for wine or liquor, use good quality.
12. Be sure to invite your guests to watch the flambe process.
13. Serve with a good Chardonnay such as 2004 Grgich Hills or 2005 Brewer-Clifton, Mt. Carmel.

extra virgin olive oil, fresh garlic, fresh shallot, shrimp, white wine, liqueur, fresh tomato, fresh tarragon, salt, sweet butter, hair pasta, tarragon, chives

Taken from www.food.com/recipe/prawns-sambuca-flambe-254922 (may not work)