SERVES 4 to 6
TOTAL TIME: 45 minutes
Before flambéing, be sure to roll up long shirtsleeves, tie back long hair, and turn off the exhaust fan and any lit burners. This dish is fairly spicy; to make it milder, reduce the amount of pepper flakes. See the photos that follow the recipe.
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1 |
pound medium-large shrimp (31 to 40 per pound), peeled and deveined |
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6 |
tablespoons extra-virgin olive oil |
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Salt and pepper |
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1 |
teaspoon red pepper flakes, or to taste |
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¼ |
cup cognac or brandy |
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12 |
garlic cloves, minced |
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1 |
(28-ounce) can diced tomatoes, drained |
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1 |
cup dry white wine |
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½ |
teaspoon sugar |
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¼ |
cup minced fresh parsley |
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1 |
pound linguine |
1. Toss shrimp with 1 tablespoon oil, ¾ teaspoon salt, and ½ teaspoon pepper flakes in bowl. Heat 1 tablespoon oil in 12-inch skillet over high heat until just smoking. Add shrimp in even layer and cook, without stirring, until bottoms of shrimp turn spotty brown, about 30 seconds. Off heat, flip shrimp, add cognac, and let warm through, about 5 seconds. Wave lit match over pan until cognac ignites, then shake pan to distribute flames. When flames subside, transfer shrimp to bowl.
2. Let now-empty skillet cool slightly, about 3 minutes. Add 3 tablespoons oil and three-quarters of garlic to skillet and cook over low heat, stirring constantly, until garlic foams and is sticky and straw-colored, about 10 minutes. Stir in tomatoes, wine, sugar, ¾ teaspoon salt, and remaining ½ teaspoon pepper flakes. Increase heat to medium-high and simmer until thickened, about 8 minutes.
3. Stir in shrimp with any accumulated juices, remaining garlic, and parsley and cook until warmed through, about 1 minute. Off heat, stir in remaining 1 tablespoon oil.
4. Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add several large spoonfuls of sauce (without shrimp) and toss to combine. Add reserved cooking water as needed to adjust consistency and season with salt and pepper to taste. Divide pasta among individual bowls, top with remaining sauce and shrimp, and serve.