Brandied Shrimp With Pasta

This post had been a few days late. I didn't have time to post it up. Tina is on leave so I'm all alone, besides baking & cooking, I also have to deal with washing up, ironing , cleaning the house ! I enjoy cooking but how I hate the washing up after that, hubby & the kids are so used to home-cooked meals, I've no choice but to tolerate it for a whole month, Tina has been gone for just 6 days, poor me..........


This pasta is wonderfully flavoured with brandy & white wine. Here's the link to the original recipe.
I've made a few changes to the above recipe because I find that there's too much butter in it & I've omitted the Parmesan cheese because I've never liked it.

This is my version of it :
Serves 4

Vermicelli pasta
2 Tbsp olive oil
20 Large shrimps, peeled & deveined
2 Stalks leek, thinly sliced
4 Cloves garlic, thinly sliced
2 Large tomatoes, thinly sliced
1/4 Cup brandy
1/2 Cup White wine
30g Butter
2 Tsp dried basil
Salt & pepper to taste

Cook vermicelli in a pot of salted boiling water, cook for 7 mins or until al dente, drain.

Heat olive oil in a large pan, saute shrimp until pink, remove from heat. Add leek & garlic, cook until lightly brown, add brandy, ignite it with the gas flame. Cook for about 2 mins, add chopped tomatoes, wine & butter. Season with basil, salt & pepper, cook for a few more mins until is slightly thickened, add the shrimps & toss with pasta until evenly coated.