Creamy Cognac Prawns

Creamy Cognac Prawns by

Deborah Adams


Serves: 4

This can be served over rice or any other pasta you prefer. Prawns or shrimp can be used interchangeably in this recipe. The large size is preferable in either.


  • 1 tbsp. unsalted butter
  • 1 tbsp. olive oil
  • 2 tsp. garlic, minced
  • 2 tbsp. shallots, thinly sliced
  • 1 lb. large prawns or shrimp, peeled and deveined
  • 1 tsp. red pepper flakes
  • ¼ cup sundried tomatoes, packed in oil, drained & diced
  • 2 tbsp. tomato paste
  • ½ cup Cognac
  • ½ cup heavy cream
  • 2 tbsp. chopped chives, for garnish
  • 1 (8 oz.) package of red lentil spaghetti, cooked as directed on package


  1. Heat butter and olive oil in skillet over medium heat.
  2. Add garlic and shallots. Cook until golden.
  3. Add prawns, red pepper, tomato paste and sundried tomatoes. Cook 5 minutes.
  4. Remove prawns to a plate when opaque.
  5. Increase heat to high. Add Cognac and stir to loosen brown bits in skillet.
  6. R educe heat to low. Stir in cream and simmer for 5 minutes until sauce has thickened.
  7. Fold in prawns and serve over pasta. Top with chopped chives.