Shrimp Fra Diavolo - Everyday Annie

I think nearly every single gift I received for Christmas this year was food-related, and I couldn’t be happier about it. A few of the items were things I had asked for (my All-Clad sauté pan and these cute oven mitts, for example) but probably my favorite gift came from my brother-in-law. He gave me The New Best Recipe from the editors of Cook’s Illustrated. This was actually on my list last year but I didn’t get it, and forgot to ask for it again this year. It was a huge surprise to both of us – to me, because I hadn’t even mentioned that I wanted it to anyone, and to him, because he was taking a shot in the dark when he picked it out. Well, I don’t think he could have done any better. This book is even better than I could have imagined. I’ve already made several recipes from it and each one has been spectacular. (Can you guess what I’ll be doing for my next giveaway?!) I am just having so much fun with it!

This was the first recipe I tried from the book, and it made for a great dinner. Of course, I have yet to meet a shrimp pasta dish that I don’t like, but this was delish! According to the book, fra diavolo is Italian and means “brother devil”, apparently in reference to the kick provided by the garlic red pepper flakes. Honestly I didn’t think this was spicy at all and I would double the amount of red pepper flakes next time, but it was still very tasty. The amount of garlic seems like a ton, and I was hesitant to add it all, but I figured I would try it once and it actually seemed to be just right – garlicky for sure, but not too much. Two other things I love about this meal are that it involves flambéing (so fun!) and it comes together quickly so it would be fine for a weeknight. This is a dinner we’ll be returning to very soon :)

Yield about 6-8 servings

Ingredients

1 lb. large shrimp (31-40 per lb.), peeled and deveined
1 tsp. red pepper flakes, divided
6 tbsp. extra-virgin olive oil, divided
1½ tsp. salt
¼ cup cognac or brandy
12 cloves garlic, minced or pressed through a garlic press (about ¼ cup), divided
½ tsp. sugar
1 (28 oz.) can diced tomatoes, drained
1 cup medium-dry white wine, such as Sauvignon Blanc
¼ cup minced fresh parsley
1 lb. linguine

Directions

01
Bring a large pot of salted water to boil.
02
Meanwhile, heat a large skillet over high heat until the pan is very hot. Combine the shrimp, half of the red pepper flakes, 2 tablespoons of the oil, and half of the salt in a medium bowl; toss to blend. Add the shrimp to the skillet and spread into a single layer. Let cook without stirring until the bottoms of the shrimp turn a spotty brown, about 30-45 seconds. Off the heat, flip the shrimp over. Add the cognac or brandy to the pan. Let stand briefly to allow the cognac to warm slightly, about 5 seconds, then return the pan to high heat. Wave a lit match over the skillet until the cognac ignites. Shake the skillet until the flames subside, then transfer the shrimp to a bowl and set aside.
03
Cool the skillet for 2 minutes. Return the skillet to the burner and reduce the heat to low. Add 3 tablespoons of the oil and 3 tablespoons of the garlic. Cook, stirring frequently, until the garlic is sticky and light golden and begins to foam, about 7-10 minutes. Mix in the remaining red pepper flakes, the remaining salt, the sugar, tomatoes and wine. Increase the heat to medium-high and simmer until thickened and fragrant, about 8 minutes.
04
While the sauce is simmering, add the linguine to the boiling water and cook according to the package directions until al dente. Drain, reserving 1/3 cup of the pasta water. Return the pasta to the now empty pot, add about ½ cup of the sauce and 2-3 tablespoons of the pasta water. Toss well to coat.
05
Stir the reserved shrimp and accumulated juices, remaining garlic and the parsley into the sauce. Simmer until the shrimp are heated through, about 1 minute. Stir in the remaining 1 tablespoon oil. Divide the pasta among warmed serving bowls and top with the shrimp and sauce. Serve immediately.

Source

The New Best Recipe from the Editors of Cook’s Illustrated