Shrimp Fra Diavolo With Linguine
photo by mianbao
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 453.59 g medium shrimp, peeled and deveined (31-35 per pound)
- 4.92 ml crushed red pepper flakes
- 88.74 ml extra virgin olive oil
- 22.18 ml salt
- 59.14 ml cognac or 59.14 ml brandy
- 59.14 ml minced garlic
- 2.46 ml sugar
- 793.78 g can diced tomatoes, drained
- 236.59 ml dry white wine
- 453.59 g linguine
- 59.14 ml fresh minced parsley
directions
- Heat a 12 inch skillet over high heat for 4 minutes.
- Toss shrimp with 1/2 of the red pepper flakes, 2T oil, 3/4 t salt.
- Add shrimp to hot skillet quickly arrange in single layer sear until bottom of shrimp forms small spots of crust about 30 seconds.
- Remove from heat and turn shrimp over and add cognac pause until cognac has warmed up slightly about 5 seconds,return to high heat ignite cognac shaking pan when flames are out about 15-30 seconds later pour shrimp into bowl set aside.
- Allow skillet to cool return to burner over low heat add 3T oil, 3T garlic; sauté until sticky about 7-10 minutes.
- Add the rest of the red pepper flakes, 3/4t salt, sugar, tomatoes, and wine; heat on medium high and then simmer until thickened, about 8 minutes.
- Stir in shrimp with accumulated juices, remaining 1T garlic and parsley; simmer until shrimp is heated through, about 1 minute.
- Take off heat stir in 1T olive oil.
- Cook pasta in salted water save 1/3 cup pasta water; drain.
- In a pot add pasta 1/2 cup sauce (no shrimp) add 2-3T pasta water toss.
- Put some pasta on plates top with sauce and shrimp.
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Reviews
-
This makes a very nice shrimp entree. This was my first experience with flaming, and though it went without incident, it was rather exciting, as I was cooking over a gas burner with an open flame. I didn't need my lighter for the brandy, but the flames died down fairly quickly, and I was able to concentrate on the rest of the recipe. I did think that there was a lot of dividing the ingredients and adding them at different times. I'm sure there is a reason for this, and I followed the instructions this time, but may be tempted to cut corners when I make it again. Thank you for a delicious meal.
RECIPE SUBMITTED BY
NovaLee
Tampa, Florida
Hi, I have always loved to cook I love to try new and differnt things.
And love this site!