Prawns in Cognac Sauce

To begin, thinly slice shallots and lay aside.

Crush garlic with some salt to aid this.

Finely dice chilli set aside.

Roughly dice sun dried tomoatoes.

Heat the butter on a medium to high heat in a large frying pan, when hot add the shallots and garlic to this.

Saute until the shallots are translucent.

Add the chilli and saute for a further 5 minutes.

Add the prawns, and cook until they have developed some colour. Squeeze half the lemon over the pan. Add the sundried tomatoes to the pan and fry for a further 3- 5 minutes, add additional olive oil as required to prevent sticking.

At this point add the cognac and flambe, with care! Continue to shake the pan until the alcohol is dissolved.

Add the cream and 70g of parmesan gradually as the sauce thickens and reduces slightly.

The sauce will be a pink creamy consistency at this point.

Serve with a bed of tagliatelle, add parmesan to garnish dish and serve.