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| Bring 4 quarts water to a boil in a large dutch oven or stockpot |
| While water is heating, heat a 12-inch heavy-bottomed skillet over high heat for 4 minutes. |
| Meanwhile, toss shrimp with half of red pepper flakes, 2 tabelspoons olive oil, and 3/4 teaspoons salt. Add shrimp to hot skillet and quickly arrange in single layer; sear until bottom of shrimp forms small spot of crust, about 30 seconds. Remove skillet from heat, turn shrimp over, and add cognac; pause until cognac has warmed slightly, about 5 seconds, and return to high heat. Wave lit match over pan until cognac ignites, shaking pan. When flames subside, 15 to 30 seconds later, remove shrimp to medium bowl and set aside. |
| Allow empty skillet to cool off of the heat for 2 minutes. Return to burner over low heat and add 3 tablespoons olive oil and 3 tabelspoons garlic. Cook, stirring constantly, until garlic is browned, about 9 minutes. |
| Add remaining red pepper flakes and 3/4 teaspoons salt, sugar, tomatoes and wine. Increase heat to med-high and simmer until thickened; 7-9 minutes longer. Stir in reserved shrimp (with juices), remaining garlic and parsley. Simmer until shrimp have heated through, about 1 minute. Remove from heat and stir in remaining olive oil. |
| Add linguine and 1 Tbsp salt to boiling water. Cook until al dente and reserve 1/3 cup cooking water. Drain pasta and transfer to dutch oven. Add about 1/2 cup sauce and 3 Tbsp of the pasta water; toss to coat. Divide pasta among warmed serving plates and top with sauce and shrimp. |
| Serve immediately and enjoy! |