Normally, I would only advise drinking brandy but here it’s used in this very tasty pasta dish!
Cook the tagliatelle in a large pan of salted water until al dente.
While the pasta is cooking, fry the shallots and walnuts in olive oil in a large frying pan for a few minutes.
Add the garlic and prawns with a pinch of salt. When the prawns have changed colour, turn the heat up and add the brandy. Allow to bubble for a minute or two then add the tomatoes.
Cook over a medium heat until the tomatoes have broken down a bit. Then add the cream and allow to bubble away for a few minutes, stirring occasionally.
Squeeze in the lemon juice and add the parsley. Add salt and pepper to taste.
Add the drained tagliatelle to the frying pan and mix through with the sauce. Serve immediately and enjoy!