PRAWNS WITH PASTA

INGREDIENTS:

• 4 T garlic butter (bought or made)
• 2 oz white wine
• 16 prawns (3/4 to 1 lb)
• splash of brandy
• splash of sherry
• 12 oz linguine, cooked al dente
• 2 T garlic puree
• 2 T chopped parsley
• lemon wedges and parsley to garnish

DIRECTIONS Heat butter and wine over med. heat. Add prawns and cook until underside turns white. Flip over and cook until bottom is almost opaque. Flambé with brandy. (Add brandy, heat until very warm, ignite with match at edge of pan, stir with long handled spoon) Add splash of sherry. Remove prawns and place over linguini in two wide rim soup bowls. Return sauce to heat and stir. If sauce starts to break, correct with additional butter or wine. Add garlic and parsley and cook about 1 min. Pour over prawns and pasta to coat. Garnish.

2 servings. 938 cal, 26 g fat, 132 g carbo, 92 g cholesterol 269 mg sodium.