The Little Mamou

• enough olive oil to lightly coat bottom of heavy pan
• 1/2 cup minced yellow onions
• 1/4 teaspoon cayenne pepper, to taste
• 1/2 teaspoon Maldon salt flakes, to taste
• 10 ounces large, uncooked wild shrimp, deveined and peeled, and patted dry
• 1/2 cup organic grape tomatoes, cut in halves
• 8 ounces artisan tomato fettuccine, cooked al dente
• 3/4 cup heavy cream
• splash of vodka (or brandy)
• 1/2 teaspoon fresh grated nutmeg, to taste
• 1/2 cup chopped flat leaf parsley
• 1/4 cup chopped flat leaf parsley
• aleppo pepper for garnish, optional

1. Heat the olive oil in a heavy pan to medium high. Add the onions and cayenne pepper with a dash of salt. When the onions begin to show a little color, add the reminder of the salt and the shrimp.
2. Stir in the cut tomatoes, while still on the heat. Mix in and incorporate the cooked pasta with all the ingredients. Pour in the cream while stirring, followed by the nutmeg and vodka (or brandy); heat everything briskly, but without boiling. Lastly, stir in the 1/2 cup of parsley to wilt very slightly and then take off the heat to plate. Garnish with fresh parsley and a sprinkle of aleppo pepper, if you like.

olive oil, yellow onions, cayenne pepper, salt, wild shrimp, organic grape tomatoes, tomato fettuccine, heavy cream, vodka, nutmeg, flat leaf parsley, flat leaf parsley, aleppo pepper

Taken from food52.com/recipes/9149-the-little-mamou (may not work)