Chef Brandon Hay’s Shrimp Fra Diavlo 

(Serves 4 people heartily)


1 lb large shrimp

1 t hot red pepper flakes

6 T extra virgin olive oil

2 T coarse kosher salt

C Hennessey or other cognac

8 cloves minced garlic

t sugar

28 oz diced tomatoes, drained if using canned

1 C white wine

C fresh minced parsley

1 lb linguine


Toss shrimp with red pepper, salt, and 3T of the oil. Saut shrimp over high heat on one side. Flip shrimp over and remove pan from heat. Add cognac and return to heat. Ignite cognac and swirl pan until flame subsides. Rewove shrimp from pan. Return pan to heat and add remaining ingredients except for the parsley and cook until thickened, about 8 minutes. Add cooked shrimp to the pan along with the cooked linguine.