Prep time: 15 minutes
Total time: 35 minutes
1 pound|450 grams whole wheat fettuccine
3 shallots, minced
4 garlic cloves, minced
3/4 cup|160 ml Hennessy
1/2 tub whipped butter (3/4 cup|112 grams)
1 1/2 cups|375 ml heavy cream
2 teaspoons|17 grams whole peppercorns
3 pounds|1.3 kg jumbo head-on shrimp
garlic powder, to taste
dried oregano, to taste
kosher salt and freshly ground black pepper, to taste
¼ cup|10 grams grated Pecorino-Romano cheese
1 ½ teaspoons red chili flakes
1 bunch fresh basil, leaves torn, plus leave to garnish
1. Peel and devein the shrimp, saving the shells and the heads. Place the shells and heads in a medium saucepan and cover with 8 cups water. Bring to a simmer, cover, and cook for 10 minutes, then strain.
2. Meanwhile, heat the Hennessy in a large saucepan. Using a lighter, carefully ignite it so it catches fire. Allow the flame to burn out, then add in the butter, garlic, and shallots. Cook until soft, 2 to 3 minutes. Add in the cream and peppercorns and reduce until thick and reduced by half, about 10 minutes. Add in ½ cup of the stock and season with salt and pepper. Season the shrimp with the garlic powder, oregano, salt, and pepper and toss them into the sauce.
3. Bring a large saucepan of generously salted water to a boil. Season with more garlic powder and oregano, then add in the pasta. Cook, stirring, until al dente, 9 minutes. Strain, then toss in the sauce, coating evenly. Add in the cheese, chili flakes, and basil and toss to combine. Serve with more basil on top.