Quills with shrimp sauce

• 1 lb penne or other short pasta
• 1 lb shelled, cooked shrimp
• 2 tbsps olive oil
• 2 tbsps / 1 oz butter
• 1 small onion, chopped
• 1 clove garlic, chopped
• 6 fl oz tomato sauce
• 1 small glass brandy
• 1/3 pt double cream parsley
• salt and black pepper

Puree half the shrimps and chop the rest into medium size pieces.

Heat the oil and butter and add the finely chopped onion and garlic.

When these are soft add the peeled shrimps and tomato sauce.

Stir well.

Add the chopped shrimps and the brandy.

When the brandy has evaporated add the cream and chopped parsley.

Season and keep warm.

Cook the pasta until al dente then drain.

Put into a warm serving dish and stir in the sauce.

Serve immediately.

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