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Hotel Cipriani Shrimp, Tomatoes & Basil Fettuccine

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“This recipe is from the chefs at Hotel Villa Cipriani in Aslo, Italy. This charming 15th Century residence was transformed into a country house, later owned by Robert Browing. Today it is a luxurious hotel with a distinctive atmosphere and offers the delicate flavors of the Veneto Region in Northern Italy. I've acutally been to this hotel and can vouch for it's charming atmosphere and lovely food. Gourmet Magazine July 1995.”

Ingredients Nutrition


  1. In a 5 quart kettle, bring 4 qts. salted water to a boil.
  2. In a large skillet cook garlic in oil over moderate heat, stirring occasionally, until golden; discard garlic.
  3. Increase heat to moderate high and saute shrimp with salt to taste;1 minute Add Cognac and carefully ignite; when flames subside; add tomatoes with juice, salt and fresh black pepper; simmer until shrimp are opaque (about 1 min.)Keep mixture warm.
  4. Add pasta to boiling water, cook until al dente about 7-9 min, drain.
  5. Add pasta and herbs to shrimp mixture and heat through, tossing to coat.
  6. Divide pasta among 4 plates and garnish with fresh basil sprigs.

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