Hotel Cipriani Shrimp, Tomatoes & Basil Fettuccine

• 3/4 lb fettuccine (whole wheat)
• 1 garlic clove (crushed)
• 3 tablespoons olive oil
• 1 lb shrimp (medium, shelled,deveined-about 25)
• 2 tablespoons cognac
• 1 1/2 cups canned tomatoes (diced with juice)
• 1/3 cup fresh basil (chopped)
• 1/4 cup fresh parsley (chopped)

1. In a 5 quart kettle, bring 4 qts. salted water to a boil.
2. In a large skillet cook garlic in oil over moderate heat, stirring occasionally, until golden; discard garlic.
3. Increase heat to moderate high and saute shrimp with salt to taste;1 minute Add Cognac and carefully ignite; when flames subside; add tomatoes with juice, salt and fresh black pepper; simmer until shrimp are opaque (about 1 min.)Keep mixture warm.
4. Add pasta to boiling water, cook until al dente about 7-9 min, drain.
5. Add pasta and herbs to shrimp mixture and heat through, tossing to coat.
6. Divide pasta among 4 plates and garnish with fresh basil sprigs.

garlic, olive oil, shrimp, cognac, tomatoes, fresh basil, fresh parsley

Taken from www.food.com/recipe/hotel-cipriani-shrimp-tomatoes-basil-fettuccine-455482 (may not work)