Tagliatelle with Shrimp and Tomatoes
1 Tbs butter
1 Tbs olive oil
4 med tomatoes diced
2 cloves garlic minced
10 oz large shrimp
zest and juice of 1 lemon
2 shots cognac (optional)
1/3 cup half and half
large handful of fresh herbs-parsley, basil or both
16 oz tagliatelle pasta cooked according to directions
Heat butter and oil over med to med-high heat. Add tomatoes, shrimp, lemon zest and garlic. Cook for about 4 min. Add cognac and allow to burn off for a few seconds, then add the half and half and half (yikes) of the herbs. Simmer for about 4 min more.
Meanwhile cook pasta in salted water according to the directions.
Remove the pan from heat and season with salt and fresh ground pepper and the juice of the lemon. Drain pasta and add to the pan with the rest of the herbs and toss until coated. Serve with grated parm if desired (I always desire a little cheese on top!).