Italy is home to all sorts of pasta, I am Italian, my blog is called Beyond Pasta but I have not given you a pasta recipe so far, I certainly have to make up for that.
This recipe is such a delicious sauce for your pasta! Linguine and fish/shellfish based sauces are a perfect marriage. This sauce is also fantastic with tagliatelle, fettuccine, pappardelle and most of the different types of long, flat, egg pasta. I will tell you more about pairing your sauce with the pasta in some future posts. There isn’t a strict rule, but there are many well-known pairings that enhance the flavor of the sauce and create the best texture to the palate.
But now “bando alle ciance”, no more chatting, let’s go to the ingredients and preparation of this mouthwatering sauce. The quantities specified yield 4 portions.
- 2 garlic cloves
- 3 tbs butter
- 2 tbs oil
- 1 lb shrimps
- 1 shot Brandy
- 1 tbs tomato paste
- 1 cup cream
- 1/2 lb mascarpone cheese
- black pepper
Clean the shrimps and cut most of them in 2-3 pieces.
Heat the butter and oil in a pan and sauté the garlic cloves. I don’t like to eat garlic but I do like the flavor so I usually cut the surface of the cloves to let the juice out and I sauté them in oil without chopping them. I remove the garlic cloves when they are browned.
Add the shrimps in the pan, make sure the heat is medium-high, pour the brandy and simmer (picture 1). Picture 2 shows the steam created by the simmering brandy.
Add the tomato paste, the cream and the mascarpone cheese (picture 3). Stir until the mascarpone has melted and let simmer until the sauce has thickened (picture 4).
Add salt as needed, sprinkle with black pepper and parsley.
Toss the sauce over the pasta, mix and enjoy!