The MOST DELICIOUS prawns we've ever eaten!! Plus the first time we got to Flambe! ;-)

This amazing dish allows you to have a lot of fun while cooking. The sambuca alcohol when flambéed  allows for the most delicious, (mildly licorice infused) and truly the most succulent prawns you will ever taste! 

SAMBUCA PRAWNS

Ingredients:

3 Tbsps extra virgin olive oil
1 Tbsp pressed garlic
1 Tbsp finely chopped shallot
1 lb peeled and deveined prawns (21-24)
3 oz dry white wine
1/4 cup Sambuca alcohol
1/4 cup finely diced and seeded tomatoes
1 Tbsp finely chopped fresh tarragon
1/2 cup butter
12 oz linguine cooked (10 mins to cook)
4 tarragon sprigs

Directions:

In a skillet heat the oil over medium high heat. Add the garlic, shallot and prawns all at once and cook for 1 and 1/2 minutes.

Remove the pan from the heat and add the wine and Sambuca. Return to the heat, warm the liquid and carefully flambe. Shake until the flames subside. Remove the prawns from the pan and keep warm. Add the tomatoes, tarragon, salt and pepper and cook for 1 more minute. Whisk in the butter.  Add the pasta and prawns and toss well. Plate and garnish each with a tarragon sprig.