Shrimp Diablo W Fettuccine Recipe

How to Make Shrimp Diablo W Fettuccine

1. Bring 4 quarts of water to a boil in a large Dutch oven or stockpot. Add 1 tablespoon of salt to the boiling water.
2. While the water heats, heat a 12-inch heavy-bottomed skillet over high heat for 4 minutes.
3. Toss shrimp with half (1/2 teaspoon) of the red pepper flakes, 2 tablespoons of olive oil, and 1/4 teaspoon of salt.
4. Add shrimp to the hot skillet and quickly arrange in a single layer. Sear until the bottom forms a light crust, about 30 seconds per side.
5. Remove the skillet from the heat. Turn the shrimp over and add the cognac.
6. Wait 5 seconds for the cognac to warm slightly. Carefully return the skillet to high heat and ignite the cognac with a lit match (carefully!), shaking the pan gently. (Adult supervision required).
7. Once the flames subside (15-30 seconds), remove the shrimp to a medium bowl and set aside.
8. Allow the empty skillet to cool off the heat for 2 minutes.
9. Return the skillet to the burner over low heat. Add 3 tablespoons of olive oil and 3 tablespoons of minced garlic. Cook, stirring constantly, until the garlic is golden brown and fragrant (7-10 minutes).
10. Add the remaining 1/2 teaspoon red pepper flakes, 3/4 teaspoon salt, sugar, crushed tomatoes, and white wine. Increase the heat to medium-high and simmer until thickened and fragrant (about 8 minutes).
11. Stir in the reserved shrimp, remaining 1 tablespoon of garlic, and parsley. Simmer until the shrimp is heated through (about 1 minute).
12. Remove from heat and stir in the remaining 1 tablespoon of olive oil.
13. Meanwhile, add the fettuccine and 1 tablespoon of salt to the boiling water. Stir to separate the pasta and cook until al dente according to package directions.
14. Reserve 1/3 cup of the pasta cooking water and drain the pasta.
15. Transfer the drained pasta back to the now-empty Dutch oven or stockpot.
16. Add about 1/2 cup of the sauce and 2-3 tablespoons of the reserved pasta cooking water.
17. Toss to coat the pasta evenly.
18. Divide the pasta among warm serving plates. Top with a portion of the sauce and shrimp and serve immediately.