1lb medium shrimp, peeled and deveined
1t or more hot red pepper flakes
6T extra virgin olive oil
1 1/2T salt
4T pressed garlic
1 28oz can diced tomatoes, drained
1c white wine
1/4c parsley leaves, chopped
Heat a heavy-bottomed skillet over high heat until the pan is very hot. Meanwhile, toss the shrimp, 1/2t hot red pepper flakes, 2T oil, and 3/4t salt in a medium bowl. add the shrimp to the skillet and quickly spread in a single layer. cook without stirring until the bottoms of the shrimp turn spotty brown, 30 to 45 seconds. Off the heat, stir to turn the shrimp, then add the brandy. Let stand off the heat until the brandy warms slightly, about 5 secdonds, and return the pan to high heat. Wave a lit match over the skillet until brandy ignites. Shake the skillet until the flames subside, then transfer the shrimp to a medium bowl and set aside.
Off the heat, cool the empty skillet 2 minutes. Return the skillet to a burner and reduce the heat to low. Add 3T oil and 3T garlic. Cook, stirring constantly, until the garlic foams and is sticky and straw-colored, 7-10 minutes. Add the remaining 1/2t hot red pepper flakes, 3/4t salt, sugar, tomatoes, and wine. Increase the heat to medium-high and simmer until thickened and fragrant, about 8 minutes.
Stir in the reserved shrimp and accumulated juices, remaining 1T garlic, and parsley and simmer until the shrimp are heated through, about 1 minute longer. Off the heat, stir in the remaining 1T oil.
If serving over pasta, save 1/4c pasta water and add to the sauce. Toss and serve.
Abridged from The Best Italian Classics