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2. Using a large frying pan, heat the olive oil gently and add the sliced garlic and chilli. Fry very gently for about 1 minute.
3.Turn up the heat and add the cooked shrimps and fry for just a few seconds before adding the wine, dill and parsley. Allow the wine to evaporate for about 30 seconds, then add the Sambuca and cook for a few seconds more.
4. Add the cream to the pan and season with some salt and freshly ground black pepper. Swirl the sauce around in the pan for a few seconds before adding the hot drained pasta and a small ladleful of the pasta water.
5. Toss the pan over the heat until the pasta is well coated with the sauce then serve straight away.