Posted by FootsieBear June 3, 2001

Source: Olde Hitching Post Restaurant, Hanson, Massachusetts

16 jumbo shrimp (peeled and deveined)
2 ounces clarified butter
1 tablespoon chopped shallots
3 ounces peach brandy
4 ounces fresh peaches (pureed)
16 fresh peach wedges
4 ounces heavy cream
1 pound angel hair pasta
1 bunch chopped parsley
Salt and pepper to taste

Saut?shallots in large skillet with clarified butter. Add jumbo shrimp, saut?both sides and flame with peach brandy. Add peach puree, peach wedges and heavy cream. Stir gently reducing the sauce consistency until it coats back of spoon. Season to taste with salt and pepper. Add fresh chopped parsley.

Cook angel hair pasta al dente in salted water. Make nest of pasta and alternate four jumbo shrimp and fresh peach wedges in a circular pattern on pasta nest. Drizzle sauce over and around and pasta.

Serves: 2