Brandied Shrimp with Pasta Recipe -
Brandied Shrimp with Pasta Recipe
  • READY IN 35 mins

Brandied Shrimp with Pasta

Recipe by  

"A delicious, easy to prepare shrimp recipe that has a New England flavor."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    35 mins


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Heat olive oil in a large skillet over medium heat. Saute shrimp until pink. Stir in green onions, garlic and brandy. Carefully ignite brandy with a match, or the gas flame. Cook for 2 minutes. Add chopped tomatoes, and cook 2 minutes. Stir in wine and butter, and season with basil, salt and pepper. Cook for 3 minutes. Stir in Parmesan. Toss with pasta until evenly coated.
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Reviews More Reviews

Most Helpful Positive Review
Dec 26, 2003

This is the best pasta I've ever made. Better than most I've had at fancy restaurants. One important thing that made it good is that I used whole shrimp with heads and cooked them without peeling them. This way, the roe in the head adds a really nice flavor, 10 times better than peeled shrimp. I also only used about 2tbsp of butter instead half a cup. Make sure you use the ripest tomato you can find and use the wine that you will drink with dinner instead of cheap table wine. In my househould we rarely make the same recipe twice, but my husband has already asked me to make this again soon.

Most Helpful Critical Review
Jun 18, 2012

nice recipe but if you cook shrimp for 7 min total they are way overcooked and tough. I put the shrimp in for the last 2 min maximum for tender shrimp

Mar 20, 2004

EXCELLENT! Would rate it a ten if I could! We used large frozen shrimp, organic spinach fettucine, and fresh tomatoes as well as the other ingredients as they were listed. Very quick to prepare. Reading the recipe I thought there might not be enough sauce, but there was plenty of nice (very rich) creamy cheese sauce. I was a little concerned about igniting the brandy since I have never done this before, but it was very safe and easy to do and I wouldn't want anyone to pass on this recipe because of this step. This dish tasted like something you would pay a lot for in a fine restaurant. Wonderful!! Thank you for the delicious and easy dish!

Dec 28, 2003

I will serve this easy and elegant dish again for dinner guests. I combined scallops with the shrimp and also added fresh parsley.

Dec 28, 2003

This recipe is quick, and easy to prepare. It's also nice that it's made up of items that normally have in my kitchen. I did make a few adjustments. Didn't have fresh tomatoes on hand so I used sun-dried tomatoes, with good results. Also had 1-1/2 #'s of shrimp so I increased the wine, and butter for more sauce. Served over linguine, but would imagine that it would taste great on it's own with sourdough bread to dip into the sauce.

Mar 19, 2007

Excellent pasta dish! The combination of flavors are great. We liked that it was a light sauce rather than a heavy cream laden sauce for a change. I've made this many times. Some changes I've made are using bowtie pasta. The shape holds the sauce and mixes with the shrimp better. Also I've mixed shrimp and scallops and it is equally great.

Dec 28, 2003

The iron chef himself would be impressed! The delicant flavor of the shrimp with the hint of brandy is the perfect entree to impress others without slaving for hours in the kitchen. It seems like some people are having problems with the shrimp preparation. Just have it done ahead of time at the market! This is definetly one of the best recipes of all time.

Dec 26, 2003

This was fantastic! We used Thin Spaghetti instead of Fettucini. I served it at a dinner party and it was a huge hit! Easy, fun and dee-lish! For the leftovers I had some asiago cheese in the fridge, so I added a few sprinkles. Yum! (one reviewer gave this a low rating because of "the time it took to de-vein the shrimp"...don't worry, you can buy them de-veined)


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  • Calories
  • 662 kcal
  • 33%
  • Carbohydrates
  • 61 g
  • 20%
  • Cholesterol
  • 162 mg
  • 54%
  • Fat
  • 29.5 g
  • 45%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 29.3 g
  • 59%
  • Sodium
  • 1109 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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