Shrimp Fra Diavolo with Linguine

From Cooks Illustrated. Spicy, garlicky, quick and delicious!

I prefer the New Caledonian shrimp from CM

Ingredients

• 1 lb medium shrimp, peeled and deveined
• 1 tsp crushed red pepper flakes (or more, to taste)
• 6 tbsp extra-virgin olive oil
• 1 1/2 tbsp salt
• 1/4 cup brandy (I've used cognac with success too)
• 4 tbsp garlic, minced
• 1/2 tsp sugar
• 28 oz can diced tomatoes, drained
• 1 cup white wine
• 1/4 cup minced fresh parsley leaves (optional)
• 1 lb linguine

Put pot of water on to oil for the pasta.

Get all ingredients ready before starting, coz it's fast.

Add pasta to water, cook for appropriate time, reserving 1/3 cup of the water as you drain the pasta.

Heat a heavy-bottomed skillet over high for 4 mins. Meanwhile, toss shrimp, half of red pepper flakes, 2 tbsp olive oil, and 3/4 tsp salt in medium bowl.

Add shrimp to skillet and quickly spread in single layer; cook, without stirring, until bottoms of shrimp turn spotty brown, about 30 seconds. Take the skillet off the heat, stir to turn shrimp, and add cognac/brandy; wait 5 secs for the alcohol to warm slightly, and return pan to high heat. Keeping your head back and your eyebrows out of the way, use a lit match to ignite the alcohol; shake skillet until flames subside, transfer shrimp to medium bowl, and set aside.

Cool the skillet 2 minutes; return to burner and reduce heat to low. Add 3 tbsp olive oil and 3 tbsp garlic; cook, stirring, until garlic foams and is sticky and straw-colored (7 - 10 mins).

Add remaining red pepper flakes, 3/4 tsp salt, sugar, tomatoes, and wine; increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes.

Stir in shrimp and accumulated juices, remaining 1 tbsp garlic, and parsley and simmer to reheat shrimp, about 1 min. Off heat, stir in remaining 1 tablespoon olive oil.

Transfer drained pasta back to now-empty pot; add about 1/2 cup sauce (without shrimp) and 2 to 3 tbsp pasta cooking water; toss to coat.

Divide pasta among warm serving bowls, top with a portion of sauce and shrimp, and serve immediately.