Pasta with Shrimp and Tomato Cream Sauce

[mos]

Pasta with Shrimp and Tomato Cream Sauce
4 oz of fettucini or linguine
7 oz raw shrimp, peeled and deveined
1 large clove garlic, minced
1/4 cup brandy
3/4 cup strained tomatoes or tomato sauce
Kosher salt
Pinch of red pepper flakes
1-1/2 tbs cream
1 tbs minced fresh parsley or basil, optional
Heat a couple of quarts of water in a 3- to 4-quart pot or saucepan and add a teaspoon or so of kosher salt. When it reaches a boil, cover and turn off or down to a simmer.
Meanwhile, in a small saute pan over medium heat, add enough oil to thinly coat the bottom of the pan. Heat until the oil flows freely and shimmers. Add the shrimp and cook, stirring, for about a minute. Add the garlic and stir for 30 seconds or so. Use a slotted spoon or spatula to remove the shrimp to a small bowl. Set aside.
Add the brandy and stir until reduced by half, another 30-45 seconds.
At this point, bring the water back to a boil and cook the pasta according to package directions.
Add the strained tomatoes to the pan and bring to a simmer. Add a big pinch of salt and the red pepper flakes and cook for a few minutes, while the pasta cooks. The sauce should thicken a little as it cooks. Turn the heat down to low and add the cream. Stir and taste for salt, adding more if necessary.
By this time (with luck and practice), the pasta will be done. Drain in a strainer or colander and add to the sauce in the pan. Add the shrimp and stir to reheat for about a minute. Top with the parsley or basil, if using, and serve.

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