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Prep time
15 minutes
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Cook time
15 minutes
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Serves
2
Author Notes
Try to get hold of the best quality shrimp or prawns you can find as they are the star of the show. We bought ours from our local market where they cost 18 euros for 500g, so don't try to save money. Likewise, use a good whisky in which the smokey flavour is still detectable once the alcohol has burned off. —Ally Mitchell
Ingredients
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500 grams
shrimp or prawns
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200 grams
spaghetti
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3
large mushrooms
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200 milliliters
thick cream
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1 clove of
garlic
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1/2
lemon
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75-100 milliliters
good-quality whisky
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Butter and oil for cooking
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Salt and freshly ground black pepper
Directions
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First, shell the prawns and remove their heads. Maybe eat one or two, they are too delicious to ignore. Squeeze some of the lemon juice over them to prevent them from discolouring.
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Chop the mushrooms and finely chop the garlic. Heat a pan of salted water for the pasta, and once boiling, cook according to packet instructions.
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Heat some butter or oil in a frying pan and, once sizzling, add the mushrooms. Cook for a couple of minutes and when they have absorbed the butter add the prawns. Cook them for another few minutes until warm. Then pour in the whisky.
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It's now time to flambée. Make sure you don't have anything flammable nearby – remove tea towels and the whisky bottle! If you're cooking on gas it will catch naturally. If you're not, use a match and quickly step back. The flames will burn out after a minute.
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Season the sauce with salt and pepper, then add the cream, garlic and lemon. Stir and it will bubble and thicken.
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Drain the spaghetti and tip it all into the sauce. Gently stir it all together until everything is coated in creamy sauce. Divide between bowls and garnish with fresh herbs.
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