1 1/2 pounds large shrimp

4 tablespoons extra virgin olive oil

5 tablespoons butter

salt, to taste

freshly ground black pepper to taste

chili pepper flakes to taste

1/4 cup dry white Vermouth or dry white wine

1/4 cup Sambucca

1/3 cup shallots, minced

1/3 cup garlic, minced

1 cup fresh tomatoes, peeled, seeded, and coarsely chopped

1/2 cup fresh basil, coarsely chopped

1/4 cup freshly chopped Italian parsley

1 sprig of fresh marjoram (optional)

1 spring of fresh oregano, leaves removed or 1 teaspoon dry oregano

1 cup heavy cream

1lb. of cooked linguini





Shell and devein shrimp, rinse under cold water and dry on paper towels. Season with salt, pepper, and chili pepper flakes, to taste. Set aside. Combine dry white wine and Sambucca and set aside. In a large frying pan, add 2 tablespoons of the extra virgin olive oil and 2 tablespoons of the butter. Heat frying pan over medium-high flame and when very hot, add the shrimp in several batches. Sear quickly on both sides. DO NOT FULLY COOK. If the shrimp were done in several batches, put all the shrimp back into the pan, warm for a minute, and pour the combined white wine and Sambucca over the shrimp. Warm for thirty seconds and light with a long match. Shake the pan until the flame goes out. Remove shrimp and sauce to a warm platter. DO NOT WASH THE FRYING PAN.



To the same frying pan, add 2 tablespoons of the extra virgin olive oil and 2 tablespoons of the butter, the shallots, and the garlic. Saute over low heat about 5 minutes, do not brown. Add tomatoes and cook over medium-high heat. Add the fresh cream and reduce sauce for another 5 minutes, or until the cream thickens a little. Taste for seasoning. If needed, add salt, pepper, and red chili flakes to taste.



Add shrimp and Sambucca sauce just before serving. If needed, warm for a couple of minutes and for a final enrichment, add a tablespoon of butter. Pour over cooked linguini and garnish with fresh basil.