Shrimp Fra Diavolo

• 1 pound fresh shrimp
• 2 cloves garlic, minced
• 4 tablespoons clarified butter
• 2 shallots chopped fine
• 1/4 cup Cognac
• 1 cup tomato puree
• 1 tablespoon dried tarragon, crumbled
• 1/2 teaspoon red pepper flakes, or as desired
• 4 tablespoons butter
• Salt and pepper to taste

1. Peel and devein shrimp and mix with minced garlic.
2. Heat clarified butter in a large skillet until very hot.
3. Add shrimp and saute briefly until they become opaque (about 1 minute).
4. Remove shrimp to the serving dish and reserve.
5. Add shallots to skillet and saute 1 minute without browning.
6. Remove skillet from the stove and add Cognac.
7. Return skillet to stove and flame Cognac carefully.
8. (Alternatively, boil the Cognac to evaporate the alcohol, about 1 minute.)
9. Add tomato puree and bring to the boil.
10. Add tarragon, red pepper flakes and butter.
11. Stir until butter is melted and incorporated into the sauce.
12. Season to taste with salt and pepper.
13. Return shrimp to skillet to heat through and finish cooking (about 1 minute).
14. Pour mixture into serving dish.
15. Serve over pasta or rice.

shrimp, garlic, butter, shallots, cognac, tomato puree, tarragon, red pepper, butter, salt

Taken from cooking.nytimes.com/recipes/2586 (may not work)