PRAWNS SAMBUCA
Steps:
- In a large saute pan, heat the oil over medium-high heat. Add the garlic, shallots, and prawns, and cook for 2 minutes. Remove the pan from the heat and add the wine and liqueur. Return the pan to the heat and carefully flambee. Add the tomatoes and tarragon and season with salt and pepper. Cook for 2 more minutes. Add the butter and reduce slightly. Add the cooked pasta and toss well. Garnish each serving with a tarragon leaf and chives.;
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Marvin Desmore
[email protected]I'm not sure what went wrong, but this dish turned out terrible. The prawns were rubbery, and the sauce was burned. I'm not sure if I'll ever try this recipe again.
Goerge Castillo
[email protected]This dish was a waste of time and money. The prawns were tiny and tasteless, and the sauce was nothing special. I would not recommend this recipe to anyone.
kirbertos._
[email protected]This recipe was a disaster! The prawns were completely raw in the center, and the sauce was watery and flavorless. I'm very disappointed.
straso tentov
[email protected]I would not recommend this recipe. The prawns were overcooked and tough, and the sauce was too salty. I ended up throwing most of it away.
Feranmi Dara
[email protected]This dish was just okay. The prawns were cooked well, but the sauce was a bit one-dimensional. I think it could have used some more acidity or spice.
beatrice kargbo
[email protected]I found this recipe to be a bit too bland. The sauce lacked flavor, and the prawns were a bit overcooked. I think I'll try adding some more herbs and spices next time.
Monk Dpokr
[email protected]This recipe was a bit too rich for my taste. The sauce was very heavy, and the prawns were a bit greasy. I think I'll try making it again with a lighter sauce next time.
Biplove Chy
[email protected]I'm not a huge fan of seafood, but I really enjoyed this dish. The prawns were cooked perfectly, and the sauce was flavorful without being overpowering. I served it over angel hair pasta, and it was a light and delicious meal.
khaing zaw
[email protected]This was a great recipe! The prawns were cooked perfectly, and the sauce was delicious. I made a few changes, though. I used white wine instead of sambuca, and I added some chopped sun-dried tomatoes. It turned out amazing!
Lahiru Viduranga
[email protected]I made this for a party, and it was a huge hit! Everyone loved the prawns, and they raved about the sauce. I'm definitely going to be making this again for my next party.
Thomas Savage
[email protected]This dish was easy to make and turned out great! I used frozen prawns, and they cooked perfectly in the sauce. The sauce was rich and flavorful, and the prawns were tender and juicy. I served it over rice, and it was a delicious and satisfying meal.
Skylyne Smith
[email protected]I was a bit skeptical about using sambuca in a savory dish, but I'm so glad I tried it! The anise flavor really complemented the prawns, and it gave the dish a unique and sophisticated flavor. I'll definitely be making this again.
Banak
[email protected]I've made this recipe several times now, and it always turns out amazing. The prawns are always cooked perfectly, and the sauce is so delicious. I love that it's a quick and easy weeknight meal, but it also feels special enough for a date night.
Ggbhf Hhhff
[email protected]OMG, this dish was absolutely divine! The prawns were cooked to perfection, and the sambuca sauce was rich and flavorful. I served it over linguine, and it was a hit with my family. 10/10, would definitely make again!