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Category: Seafood
Prep Time: Cook Time: Total Time:
1 pound medium large shrimp. Frozen, but uncooked. Peeled and deveined (if you must)
1 tsp crushed red pepper flakes
6 tbsp good olive oil
1 1/2 tbsp salt
1/4 cup cognac or brandy
4 tbsp minced garlic (12 cloves) As much as I love garlic I don't recommend adding more
4 minced shallots
1/2 tsp sugar
28 oz can diced, unflavored tomatoes, drained
1 cup dry white wine (Sauvignon Blanc is nice, Chardonnay is not)
1/4 cup chopped parsley
1 pound linguini (angel hair doesn't work so well)
Heavy Cream to taste.
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 chicken out and go to fast. The pan needs to be really, really hot. I didn't get it hot enough the first time and missed out on a tremendous part of the flavor of this dish. 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 cognac and wait just a second or two. Put the pan back on the heat and wave a match over the pan until the cognac lights. Woosh - 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, shallots and 3 tbsp of olive oil. Cook the garlic and shallots, stirring all the time until it is well cooked - straw colored, not brown. This takes about 6 minutes and is a key step in bringing out the flavor.
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 heavy cream to taste.
When the pasta is done, drain it. Put the pasta in a big bowl, add some heavy cream and about 1/2 cup of the sauce. Toss well.
Sprinkle with freshly grated parmesan if desired.
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Shrimp Pasta Diablo
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Category: Seafood
Prep Time: Cook Time: Total Time:
1 pound medium large shrimp. Frozen, but uncooked. Peeled and deveined (if you must)
1 tsp crushed red pepper flakes
6 tbsp good olive oil
1 1/2 tbsp salt
1/4 cup cognac or brandy
4 tbsp minced garlic (12 cloves) As much as I love garlic I don't recommend adding more
4 minced shallots
1/2 tsp sugar
28 oz can diced, unflavored tomatoes, drained
1 cup dry white wine (Sauvignon Blanc is nice, Chardonnay is not)
1/4 cup chopped parsley
1 pound linguini (angel hair doesn't work so well)
Heavy Cream to taste.
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 chicken out and go to fast. The pan needs to be really, really hot. I didn't get it hot enough the first time and missed out on a tremendous part of the flavor of this dish. 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 cognac and wait just a second or two. Put the pan back on the heat and wave a match over the pan until the cognac lights. Woosh - 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, shallots and 3 tbsp of olive oil. Cook the garlic and shallots, stirring all the time until it is well cooked - straw colored, not brown. This takes about 6 minutes and is a key step in bringing out the flavor.
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 heavy cream to taste.
When the pasta is done, drain it. Put the pasta in a big bowl, add some heavy cream and about 1/2 cup of the sauce. Toss well.
Sprinkle with freshly grated parmesan if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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