Shrimp Diablo W/ Fettuccine

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 wine
• 1 lb dried fettuccine pasta or 1 lb spaghetti
• 1/4 cup minced fresh parsley leaves

Recipe

• 1 bring 4 quarts water to a boil in large dutch oven or stockpot.
• 2 while water is heating, heat 12-inch heavy-bottomed skillet over high heat for 4 minutes.
• 3 meanwhile, toss shrimp with half of red pepper flakes, 2 tablespoons olive oil, and ¾ teaspoon salt.
• 4 add shrimp to hot skillet and quickly arrange in single layer; sear until bottom of shrimp forms small spot of crust, about 30 seconds.
• 5 remove skillet from heat, turn shrimp over, and add cognac; pause until cognac has warmed slightly, about 5 seconds, and return to high heat.
• 6 wave lit match over pan until cognac ignites, shaking pan.
• 7 when flames subside, 15 to 30 seconds later, remove shrimp to medium bowl and set aside.
• 8 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.
• 9 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.
• 10 stir in reserved shrimp (with accumulated juices), remaining 1 tablespoon garlic, and parsley and simmer until shrimp have heated through, about 1 minute longer.
• 11 off heat, stir in remaining 1 tablespoon olive oil.
• 12 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.
• 13 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.
• 14 divide pasta among warm serving plates, top with a portion of sauce and shrimp, and serve immediately.