FIERY SHRIMP FLORENTINE WITH PASTA AND PINE NUTS

FIERY SHRIMP FLORENTINE WITH PASTA AND PINE NUTS image

Yield 4 to 6 servings

Number Of Ingredients 11

1 package Capellini (Angel Hair Pasta)
1 cup pine nuts
1 pound medium-large raw shrimp, peeled and deveined
¼ cup cognac or brandy
4 tablespoons extra-virgin olive oil, divided
4 large cloves of garlic, minced or pressed, divided
1 tsp crushed red pepper flakes (or more to taste), divided
18 ounces washed and trimmed spinach leaves, coarsely chopped
2 tablespoons butter at room temperature
½ cup freshly grated parmesano reggiano
Salt and Pepper

Steps:

1. Bring 4 quarts water to rolling boil in large stockpot. 2. While water is heating, toast pine nuts over medium-high heat in a large wok or skillet, stirring constantly, until golden-brown. Set aside 3. Heat separate 12-inch heavy-bottomed skillet over high heat for 4 minutes. Meanwhile, toss shrimp, half of red pepper flakes, 2 tbsp olive oil, and ¾ tsp salt in medium bowl. Add shrimp to skillet and cook in single layer for 30 seconds. Off heat, turn shrimp and add cognac. Return pan to high heat and wave lit match over skillet until cognac ignites. Shake skillet until flames subside. Drain shrimp, reserving cooking liquid, and transfer shrimp to medium bowl. Set aside. 4. Add pasta to now-boiling water, and cook according to package directions. 5. Heat 2 tbsp olive oil over low heat in skillet or wok used for pine nuts. Add 3 cloves minced garlic, and cook, stirring constantly, until garlic foams and turns straw-colored. Add remaining red pepper flakes, remaining minced garlic, and reserved liquid from shrimp, turn heat up to high, and stir in spinach. Toss until wilted, being careful not to overcook. Add shrimp back in to heat through. 6. Drain pasta and transfer to a large bowl. Add butter, shrimp and spinach mixture, parmesan cheese, pine nuts and salt and pepper to taste. Toss well and serve immediately.