FOR 6 SERVINGS:
- 1 ounce sweet butter
- 1 pound peeled scampi chopped in small pieces
- 4 chopped shallots
- 2 ounces brandy
- 1 pint heavy cream
- 1 pound tagliatelle cooked "al dente".
In a saucepan, saute the butter, scampi and shallots. Before the butter turns brown, add brandy and flamb. Add heavy cream and tomatoes. Let the sauce reduce slowly until it reaches a creamy consistency. Drain the tagliatelle, add to sauce, and toss.
