Shelly's Recipe

SHRIMP FRA DIAVLO

Category: Pasta - Seafood

1 lb large shrimp
1 tsp hot red pepper flakes
6 tbsp extra virgin olive oil
2 tbsp coarse kosher salt
1 cup Hennessey or other cognac
8 cloves minced garlic
1 tsp sugar
1 (28 oz) can diced tomatoes, drained if using canned
1 cup white wine
1 cup fresh minced parsley
1 lb linguine

Toss shrimp with red pepper, salt, and 3 tbsp of the oil. Saute shrimp over high heat on one side. Flip shrimp over and remove pan from heat. Add cognac and return to heat. Ignite cognac and swirl pan until flame subsides. Rewove shrimp from pan. Return pan to heat and add remaining ingredients except for the parsley and cook until thickened, about 8 minutes. Add cooked shrimp to the pan along with the cooked linguine. Serves 4