| 1 box | BARILLA Thin Spaghetti |
| 1 | bay leaf |
| 2 tablespoons | butter |
| 2 tablespoons | cognac |
| 1/3 cup | half & half |
| 2 tablespoons | Italian parsley, chopped |
| 3 cups (6 whole) | plum tomatoes, chopped |
| 1 teaspoon | salt |
| 2 | shallots, finely chopped |
| 1 pound | medium shrimp, peeled and deveined |
| 1/4 teaspoon | white pepper, ground |
| 2 cloves | garlic, thinly sliced |
HEAT butter in skillet over medium heat. Add shallots, garlic and bay leaf; sauté for 5 to 6 minutes, stirring occasionally.
ADD shrimp and cook 4 minutes. Add cognac; stir occasionally until cognac evaporates, about 3 minutes. Remove sliced garlic if desired.
ADD tomatoes to skillet; cook 2 to 3 minutes. Add remaining ingredients; continue cooking 2 minutes, stirring occasionally. Remove from heat; discard bay leaf.
COOK Spaghetti according to package directions; drain.
ADD shrimp mixture to hot Spaghetti; toss. Transfer to serving platter; sprinkle with parsley.
May substitute olive oil for butter