Shrimp Diablo with Linguine

Serves 4-6
Adapted from a Cooks Illustrated Recipe

Ingredients Amount
Uncooked Shrimp, large 1 lb.
Crushed red pepper flakes 1 tsp.
Extra Virgin Olive Oil 6 Tblsp.
Kosher Salt 1 -1/2 tsp.
Cognac 1/4 cup
Garlic, pressed or minced 4 Tblsp.
Sugar 1/2 tsp.
Diced tomatoes, drained 1 – 28 oz. can
Sauvignon Blanc 1 cup
Italian Parsley, minced 1/4 cup
Heavy Cream 1/4 cup
Linguine 1 lb.

1.  Bring a large pot of water to a rolling boil.  While water is heating, toss shrimp, half of the red pepper flakes, 2 Tblsp. olive oil, and 3/4 tsp. salt in medium bowl.
2.  Heat a large skillet over medium heat for 4 minutes.  Add the shrimp mixture to the skillet and quickly spread in single layer, cook without stirring about 30 seconds.  Remove the pan from the heat and turn the shrimp, and add the cognac; let stand off heat until the cognac warms slightly, about 5 seconds, and return the pan to high heat.  Wave a lit match over the skillet until cognac ignites, shake skillet until flames subside, transfer shrimp to a medium bowl and set aside.  Add linguine to boiling water and cook until al dente.
3.  Return the empty skillet to the heat and over low heat add 3 Tblsp. olive oil and 3 Tblsp. garlic; cook stirring constantly, until garlic foams and is straw colored – about 5 minutes.  Add the remaining red pepper flakes, 3/4 tsp. salt, sugar, tomatoes, and wine; increase heat to med-high, and simmer until thickened, about 8 minutes.
4.  Stir in reserved shrimp and juices, remaining 1 Tblsp. garlic, and parsley and simmer until shrimp have heated through – about 1 minute.  Add heavy cream and simmer until heated – about 1 minute.
5.  Drain pasta, reserving 1/2 cup of the water in case you need to add it to the sauce.
6.  Return pasta to the pot and add 1/2 cup of the sauce and 3 Tblsp of the reserved pasta water, toss to coat the pasta.
7.  Divide pasta among warm serving bowls, top with a portion of sauce and shrimp, serve immediately.