Shrimp Fra Diavolo with Linguine

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Pre-Notes

This can be dangerous, be careful when flaming this dish!

Ingredients

1. 1 lb medium-large shrimp (31 to 35 count), peeled and deveined. (Preferably Gulf or Mexican Whites)
2. 1 t crushed red pepper flakes, divided
3. 6 T extra virgin olive oil, divided
4. 1/2 T salt
5. 1/4 c cognac or brandy
6. 4 T garlic cloves, minced, divided (12 medium or 8 large cloves)
7. 1/2 t sugar
8. 1 (28 oz) can diced tomatoes, drained
9. 1 c medium-dry white wine, such as Sauvignon Blanc
10. 1/4 c parsley, minced
11. 1 lb linguine or spaghetti

Instructions

1. Bring 4 qts water to rolling boil, covered, in large Dutch oven or stock pot.
2. While water is heating, heat 12 inch heavy bottomed skillet over high heat for 4 minutes.
3. Meanwhile, toss shrimp, half of red pepper flakes, 2 T olive oil, and 3/4 t salt in medium bowl.
4. Add shrimp to skillet and quickly spread in single layer; cook without stirring, until bottoms of shrimp turn spotty brown, about 30 seconds.
5. Off heat, stir to turn shrimp, and add cognac or brandy; let stand off heat until alcohol warms slightly, about 5 seconds, and return pan to high heat.
6. Carefully wave lit match over skillet until alcohol ignites; shake skillet until flame subsides, transfer shrimp to medium bowl, and set aside
7. Off heat, cool now empty skillet 2 minutes; return to burner and reduce heat to low.
8. Add 3 T olive oil and 3 T garlic; cook stirring constantly, until garlic foams and is sticky and straw-colored 7 to 10 minutes.
9. Add remaining red pepper flakes, 3/4 t salt, sugar, tomatoes, and wine; increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes.
10. Stir in reserved shrimp and accumulated juices, remaining 1 T garlic, and parsley and simmer until shrimp have been heated through, about 1 minute longer.
11. Off heat, stir in remaining 1 T olive oil.
12. While sauce simmers, cook pasta, to al dente, according to package directions, reserving 1/3 c pasta cooking water and drain pasta.
13. Transfer drained pasta back to now-empty Dutch oven or stock pot; add about 1/2 c sauce (without shrimp) and 2 to 3 T reserved pasta cooking water; toss to coat.
14. Divide pasta among warm serving bowls, top with a portion of sauce and shrimp, and serve immediately.

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