Sauté shallots in large skillet with clarified butter. Add jumbo shrimp, sauté both sides and flame with peach brandy. Add peach puree, peach wedges and heavy cream. Stir gently reducing the sauce consistency until it coats back of spoon. Season to taste with salt and pepper. Add fresh chopped parsley.

Cook angel hair pasta al dente' in salted water. Make nest of pasta and alternate four jumbo shrimp and fresh peach wedges in a circular pattern on pasta nest. Drizzle sauce over and around and pasta.