Creamy Cognac Prawns (Viking River)

1 T (14 g) unsalted butter

1 T (13 g) olive oil

2 cloves garlic, minced

½ C (120 g) shallots, thinly sliced

1 lb (0.5 kg) prawns, peeled & deveined

Pinch red pepper flakes

¼ C (38 g) sundried tomatoes, packed in oil, drained & diced

½ C (118 ml) Cognac

½ C (118 ml) half-and-half

Salt and pepper to taste

Heat butter and olive oil in a skillet over medium heat.

Add garlic and shallots and cook, stirring frequently, until golden. Increase heat to high; add prawns, red pepper flakes and sundried tomatoes and cook, stirring frequently, for 5 minutes or until shrimp is opaque and lightly golden.

Transfer shrimp to a plate; cover to keep warm.

Increase heat to high; add Cognac, stirring to loosen browned bits from bottom. Reduce heat to low and stir in half-and-half.

Let simmer for 5 minutes or until sauce is slightly thickened.

Fold in shrimp and serve immediately over pasta or rice.