Prep 30 mins
Cook 30 mins
- 1 lb medium shrimp, peeled and deveined if desired (31 to 35 per pound)
- 1 teaspoon crushed red pepper flakes (or more, to taste)
- 6 tablespoons extra virgin olive oil
- 1 1⁄2 tablespoons salt
- 1⁄4 cup cognac or 1⁄4 cup brandy
- 1⁄4 cup minced garlic (about 20 small, 12 medium, 10 large, or 5 extra-large cloves from 1 or 2 heads)
- 1⁄2 teaspoon sugar
- 1 (28 ounce) can diced tomatoes, drained
- 1 cup dry white wine
- 1 lb dried fettuccine pasta or 1 lb spaghetti
- 1⁄4 cup minced fresh parsley leaves
- Bring 4 quarts water to a boil in large Dutch oven or stockpot.
- While water is heating, heat 12-inch heavy-bottomed skillet over high heat for 4 minutes.
- Meanwhile, toss shrimp with half of red pepper flakes, 2 tablespoons olive oil, and ¾ teaspoon salt.
- Add shrimp to hot skillet and quickly arrange in single layer; sear until bottom of shrimp forms small spot of crust, about 30 seconds.
- Remove skillet from heat, turn shrimp over, and add cognac; pause until cognac has warmed slightly, about 5 seconds, and return to high heat.
- Wave lit match over pan until cognac ignites, shaking pan.
- When flames subside, 15 to 30 seconds later, remove shrimp to medium bowl and set aside.
- Allow empty skillet to cool, off heat, for 2 minutes; return to burner over low heat; add 3 tablespoons olive oil and 3 tablespoons garlic and cook, stirring constantly, until garlic foams and becomes sticky and straw colored, 7 to 10 minutes.
- Add remaining red pepper flakes and 3/4 teaspoon salt, sugar, tomatoes, and wine, increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes longer.
- Stir in reserved shrimp (with accumulated juices), remaining 1 tablespoon garlic, and parsley and simmer until shrimp have heated through, about 1 minute longer.
- Off heat, stir in remaining 1 tablespoon olive oil.
- Meanwhile, add pasta and 1 tablespoon salt to boiling water, stir to separate pasta, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta.
- Transfer drained pasta back to now empty Dutch oven or stockpot; add about 1/2 cup sauce (sauce only, no shrimp) and 2 to 3 tablespoons reserved pasta cooking water; toss to coat.
- Divide pasta among warm serving plates, top with a portion of sauce and shrimp, and serve immediately.
This was a great dinner! Don't let the name fool you, even my moderate chile-head son loved this. Next time I will be spicing it up some! Thanks for posting!