By tigerduck on August 15, 2005
Photo by Thorsten
Photo by Thorsten
"A lovely pasta dish from Jamie Oliver. The cognac gives the sauce a nice touch. You may flame the sauce if you wish, but it is also nice without the flaming. There are three variants at the end of the directions."
Serving Size: 1 (385 g)
Servings Per Recipe: 4
"This was really an impressive dish that was surprising in its simplicity. First of all, I used 2 cans of diced fire-roasted tomatoes (because I don't like using fresh tomatoes out of season). Also, the recipe did not indicate when to add the lemon juice, so I added it with the zest. In addition, I used a full pound of shrimp. I did not flame the cognac but let it cook down and I used heavy cream (because I did not know what double cream was). With all these little changes, the sauce was superb. Very delicate but pronounced at the same time. I added some fresh shredded parmesan cheese as well. I am so glad I found this recipe, and will be making this in the future. Thanks for posting! Made for 1-2-3 Hit Wonders Tag Game."
"Simple? Yes, it is easy to make. But not a simple recipe when it comes to the outcome. It is stunning delicious. The addition of cognac and lemon zest are fantastic. The cognac adds such a delicate flavor and goes well together with shrimp and pasta. I love the lemon zest in this recipe, which gave such a nice fruity note. I added also some feta cheese and I strongly suggest to do so, because the creamy texture of the cheese is a great combination with the shrimp. The tagliatelle mixed with the parsley are looking great and giving the pasta a fresh and herb background, wonderful. This is an easy and fast to make dish. And a keeper in my cookbooks. A further comment: If you like to burn the alcohol, I would suggest to do it at the table, because of the effect. The same effect is reached, if you cook the cognac with the sauce. The alcohol will disappear in both cases, but to burn the cognac in front of you guests is spectacular. "