Shrimp Fra Diavolo with Linguine

Prepare to embark on a fiery and flavorful culinary adventure with our diavolo shrimp recipe. We’ve taken succulent shrimp and elevated them to new heights by flambéing them for a touch of sweetness and infusing them with the bold flavors of garlic and pepper flakes. This dish is not for the faint of heart, as it packs a spicy punch, but fear not, as you can adjust the heat to your preference by reducing the amount of pepper flakes. Before diving into this recipe, ensure you’re prepared for the flambéing process by rolling up your sleeves, tying back long hair, and turning off the exhaust fan and lit burners. Let’s dive into the sizzling world of Diavolo shrimp!

INGREDIENTS:

• 1 pound medium-large shrimp (31 to 40 per pound), peeled and deveined
• 6 tablespoons extra-virgin olive oil
• Salt
• 1 teaspoon red pepper flakes, or to taste
• ¼ cup cognac or brandy
• 12 garlic cloves, minced
• 1 (28-ounce) can of diced tomatoes, drained
• 1 cup dry white wine
• ½ teaspoon sugar
• 1 pound linguine
• ¼ cup minced fresh parsley

PREPARATIONS:

1. Toss the shrimp with 1 tablespoon of olive oil, ¾ teaspoon of salt, and ½ teaspoon of red pepper flakes.
2. Heat 1 tablespoon of olive oil in a 12-inch skillet over high heat until it just starts to smoke. Add the shrimp in an even layer and cook without stirring until the bottoms turn spotty brown, about 30 seconds.
3. Remove the skillet from heat, flip the shrimp, and add the cognac. Allow it to warm through for about 5 seconds. Use a lit match to ignite the cognac by waving it over the pan. Shake the pan to distribute the flames. Once the flames subside, transfer the shrimp to a bowl.
4. Let the skillet cool slightly for about 3 minutes. Add 3 tablespoons of olive oil and three-quarters of the minced garlic to the skillet. Cook over low heat, stirring constantly, until the garlic becomes sticky, straw-colored, and foamy, approximately 10 minutes.
5. Stir in the drained diced tomatoes, dry white wine, sugar, ¾ teaspoon of salt, and the remaining ½ teaspoon of red pepper flakes. Increase the heat to medium-high and simmer the mixture until it thickens, around 8 minutes.
6. Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the linguine and 1 tablespoon of salt. Cook the pasta, stirring often, until it’s al dente. Reserve ½ cup of the cooking water, then drain the pasta and return it to the pot.
7. Stir the shrimp (along with any accumulated juice), the remaining minced garlic, and the minced parsley into the sauce. Bring it to a quick simmer until the shrimp are heated through, approximately 1 minute. Remove from heat and stir in the remaining 1 tablespoon of olive oil.
8. Add several large spoonfuls of the sauce (without shrimp) to the pasta and toss to combine. Season with salt to taste and add the reserved cooking water as needed to adjust the consistency.
9. Divide the pasta among individual bowls and top each bowl with the remaining sauce and shrimp. Serve and enjoy the fiery flavors of Diavolo shrimp!

YIELD: The recipe yields servings for multiple people.

SPECIAL INSTRUCTIONS:

• Before flambéing, roll up long sleeves, tie back long hair, and turn off the exhaust fan and lit burners.

TIPS:

• Adjust the amount of red pepper flakes to suit your desired level of spiciness.
• Ensure all the shrimp are in an even layer in the skillet to promote even browning.
• Use a lit match to ignite the cognac, ensuring safety precautions are followed.
• Stir in the remaining garlic and parsley just until heated through to retain their fresh flavors.
• Add the reserved cooking water gradually to achieve the desired consistency of the pasta

In conclusion, our diavolo shrimp recipe offers a tantalizing and fiery experience for those who crave bold and spicy flavors. The flambéing technique brings out the natural sweetness of the shrimp, while the abundance of garlic and pepper flakes adds intense heat and robustness. The combination of cognac, garlic, diced tomatoes, and white wine creates a rich and flavorful sauce that perfectly complements the succulent shrimp. Tossing the pasta with a portion of the sauce ensures every bite is infused with vibrant flavors. Remember to exercise caution during the flambéing process and adjust the amount of red pepper flakes to suit your preferred level of spiciness. Savor each mouthwatering forkful of Diavolo shrimp and relish its bold and captivating taste.