Shrimp Pappardelle With Creamy Cognac Sauce

• 3 tbsp sunflower oil
• 800 g raw prawns, shelled and deveined
• 2 None garlic cloves, crushed
• 4 None onions, finely diced
• 1 tbsp tomato puree
• 500 ml vegetable stock
• 4 tbsp cognac
• 2 tbsp Worcestershire sauce
• 400 g pappardelle
• 200 g whipping cream
• 50 g butter
• 5 tbsp basil leaves

1. For the shrimp sauce, heat 2 tbsp oil in a large saucepan. Add the shrimp shells, half the garlic and half the onion and saute 4-5 mins. Season with salt and pepper and mix in the tomato puree and saute for 30 seconds. Deglaze the pan with stock then cover and simmer 15-20 mins. Stir in the cognac and Worcestershire sauce, then cover and continue to cook 12-15 mins. Pour through a sieve into a saucepan. Mix in the cream, remaining onions, sugar and butter and simmer 4-5 mins.
2. Meanwhile, cook the pasta in salted, boiling water according to the package instructions.
3. Heat 1 tsp oil in a frying pan, add the shrimp and saute for 1-2 mins. Add the remaining garlic and continue to cook for 1 min. Season. Mix with the pasta, sauce and basil. Divide between 4 plates and serve sprinkled with black pepper.

sunflower oil, prawns, garlic, onions, tomato, cognac, worcestershire sauce, whipping cream, butter, basil

Taken from recipes-plus.com/api/v2.0/recipes/21784 (may not work)