Shrimp DiabloFrom mamafrog 8 years ago
- 1 pound medium large shrimp. Frozen, but uncooked. Peeled and deveined shopping list
- 1 tsp crushed red pepper flakes shopping list
- 6 tbsp good olive oil shopping list
- 1 1/2 tbsp salt shopping list
- 1/4 cup cognac or brandy shopping list
- 4 tbsp minced garlic (12 cloves) I love garlic, but I don't recommend adding more shopping list
- 1/2 tsp sugar shopping list
- 28 oz can diced, unflavored tomatoes, drained shopping list
- 1 cup dry white wine (Sauvignon Blanc is good, Chardonnay is not) shopping list
- 1/4 cup chopped parsley shopping list
- 1 pound linguini shopping list
- 1/3 c heavy cream shopping list
- 2 oz capers, drained and rinsed shopping list
How to make it
- Get a big ol' pot of salted water on the stove to boil. Heat a heavy, 12-inch skillet on high for about 4 minutes. This is very important; don't go too fast. The pan needs to be really, really hot. While the pan heats, toss the shrimp with half the red pepper flakes, 2 tbsp of the olive oil, and 3/4 tsp salt. Stir them around to coat the shrimp and let them sit.
- When the pan is really, really, really hot, dump in the shrimp and use a wooden spoon to spread them out into a single layer. Let them just sit there for 30 seconds; the bottoms will turn a mottled brown. Remove from heat and stir the shrimp so their other sides are down. Add the brandy and wait just a second or two. Put the pan back on the heat and wave a match over the pan until the brandy lights. Watch your eyebrows! Shake the skillet until the flames die down. Pour the whole mess into a holding bowl.
- Let the skillet cool a bit. Return to a low heat. Add 3 tbsp of the garlic and 3 tbsp of olive oil. Cook the garlic, stirring all the time until it is well cooked - about 6 minutes or until straw colored, not brown.
- Add the rest of the pepper flakes, 3/4 tsp salt, sugar, tomatoes, and wine. Make sure the tomatoes are drained or you'll have good tasting but watery sauce. Simmer on medium high for 8 minutes.
- While the sauce simmers, add the pasta to the boiling water.
- Add the shrimp and all their juices, the rest of the garlic, and the parsley. Simmer until the shrimp are hot again. Add cream and capers.
- When the pasta is done, drain it - saving 1/3 cup of the pasta water. Put the pasta in a big bowl, add the reserved water back and about 1/2 cup of the sauce. Toss well.
- You can now either add the sauce and serve family style, or put the pasta into bowls and top each with sauce.