Farfalle with Prawns and Walnut Cream Sauce

 Farfalle with Prawns and Walnut Cream Sauce

Ingredients:

10-12 cherry tomatoes, quartered

1-2 shallots, depending on size

1 lb. prawn, or jumbo shrimp (deveined and tailed)

3/4 cup heavy cream

Brandy, a couple shots worth

2 tbspn Balsamic vinegar

fresh parsley

Handful of walnut halves, rough chopped

Farfalle pasta ( 1 box)

Directions:
Heat up a pot of water for the pasta

Cook the shallot(s) in some olive oil and some butter until soft, Then add brandy and cook for a few minutes. 

Add the cream and balsamic vinegar and cook for a few more minutes, then take off the heat.

Cook the pasta to al dente and drain

Sprinkle the fresh parsley onto to the sauce and gently blend in

Spoon the sauce on to the pasta

Serve and enjoy