Shrimp Sambuca

This recipe uses flambé, which is when food is covered in liquor, then set on fire quickly. This adds a rich flavor of Sambuca to the shrimp.

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 1⁄2 cup olive oil
  • 1 Tbsp. chopped garlic
  • 1 Tbsp. chopped shallot
  • 1 lb. large shrimp, peeled and deveined
  • 6 Tbsp. dry white wine
  • 1⁄4 cup Sambuca liqueur
  • 1⁄2 cup chopped tomato
  • 1 Tbsp. finely chopped fresh tarragon
  • 2 tsp. salt
  • 1 tsp. ground black pepper
  • 1⁄2 cup unsalted butter, cut into pieces
  • 3⁄4 lb. spaghetti, cooked


  • Heat olive oil in a sauté pan over medium heat. Add garlic, shallots, and prawns and sauté until fragrant, 1 to 2 minutes. Add the wine and Sambuca and ignite with a match to flambé.
  • When the flame dies, add the tomato, tarragon, salt, and pepper and cook for 2 more minutes. Add the butter and reduce until the sauce is slightly thickened.
  • Toss pasta with the sauce and divide among individual plates.