Spaghetti with Shrimp in a Cognac Cream Sauce
3 shallots finely diced
½ a stick unsalted butter
12 large shrimp
1 cup of cognac
¼ to ½ cup of marinara sauce (to taste)
Sauté on low flame until shallots are translucent
Add large shrimp to pan (approx. 4 per person) and fry for 1 minute max per side, or until just done. *Do not over cook or they will be tough*. Remove shrimp and keep in a warm place covered.
Add 1 cup of cognac to shallots and flambé. Add one pint (or more to taste) of heavy cream and ¼ cup marinara sauce. Bring to a simmer. Add spaghetti and toss well.
Serve with shrimp on top.