Ingredients

• 1 lb shrimp, 31-35 count, peeled and deveined
• 1 tsp crushed red pepper flakes, or more, to taste
• 6 Tb extra-virgin olive oil
• 1½ Tb table salt
• ¼ C Cognac or brandy
• 4 Tb garlic, minced, ~12 medium / 8 large cloves
• ½ tsp granulated sugar
• 28 oz diced tomatoes, 1 can, drained
• 1 C white wine, medium-dry, such as Sauvignon Blanc
• ¼ C fresh parsley leaves, chopped
• 1 lb linguine or spaghetti

Instructions

Step 1

1. Bring 4 qt water to rolling boil, covered, in large Dutch oven or stockpot.
2. While water is heating, heat 12" heavy-bottomed skillet over high heat for 4 minutes.
3. Toss shrimp, half of red pepper flakes, 2 Tb olive oil, and ¾ tsp salt in medium bowl.
4. Add shrimp to skillet and quickly spread in single layer
5. Cook, without stirring, until bottoms of shrimp turn spotty brown, about 30 seconds.
6. Off heat, stir to turn shrimp, and add cognac
7. Let stand off heat until cognac warms slightly, about 5 seconds, and return pan to high heat.
8. Wave lit match over skillet until cognac ignites; shake skillet until flames subside, transfer shrimp to medium bowl, and set aside.

Step 2

1. Off heat, cool now-empty skillet 2 minutes; return to burner and reduce heat to low.
2. Add 3 Tb olive oil and 3 Tb garlic; cook, stirring constantly, until garlic foams and is sticky and straw- colored, 7-10 minutes.
3. Add remaining red pepper flakes, ¾ tsp salt, sugar, tomatoes, and wine
4. Increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes.
5. Stir in reserved shrimp and accumulated juices, remaining 1 Tb garlic, and parsley and simmer until shrimp have heated through, about 1 minute longer.

Step 3

1. Off heat, stir in remaining 1 Tb olive oil.
2. While sauce simmers, add linguine or spaghetti and remaining 1 Tb salt to boiling water, stir to separate pasta, cover, and cook until al dente
3. Reserve ⅓ C pasta cooking water and drain pasta.
4. Transfer drained pasta back to now-empty Dutch oven or stockpot
5. Add about ½ C sauce (without shrimp) and 2-3 Tb reserved pasta cooking water; toss to coat.
6. Divide pasta among warm serving bowls, top with a portion of sauce and shrimp, and serve immediately.