Steps

1. Trim the antennae and the hard part of the tail from the Argentine Red Shrimp.
   🕒 01:21
2. Separate the shells and heads from the Argentine Red Shrimp.
   🕒 01:41
3. Cut the heads and bodies of the Argentine Red Shrimp in half lengthwise.
   🕒 01:50
4. Remove the stomach-like part from the head of the Argentine Red Shrimp.
   🕒 02:14
5. Lightly season the cut sides of the prepared Argentine Red Shrimp with salt.
   🕒 03:35
6. Remove the tough stems from the Italian Parsley and roughly tear the leaves.
   🕒 02:35
7. Cut the Fruit Tomatoes in half horizontally, then cut each half again for a total of four pieces.
   🕒 02:56
8. Heat Extra Virgin Olive Oil in a frying pan and sear the Argentine Red Shrimp shell-side down over high heat until fragrant. (The Secret!) Searing the shells releases sweetness and umami into the sauce.
   🕒 04:12
9. When the Argentine Red Shrimp meat is lightly cooked, remove the pan from the heat and take out the shrimp.
   🕒 05:08
10. Add 50cc of Brandy to the frying pan, remove from heat, and let the alcohol evaporate.
    🕒 05:49
11. Continue by adding 150cc of White Wine and reduce.
    🕒 06:03
12. Add the Fruit Tomatoes and reduce until the liquid is one-third of the original amount.
    🕒 06:38
13. Add water to a pot to transfer the umami from the Argentine Red Shrimp into the liquid.
    🕒 07:04
14. Remove the Argentine Red Shrimp that have released their flavor.
    🕒 07:29
15. Heat Extra Virgin Olive Oil in a separate frying pan and add garlic and chili pepper to infuse flavor.
    🕒 07:42
16. Add the shrimp-flavored broth (from step 13) to the frying pan to infuse with the flavors of the garlic and chili pepper.
    🕒 08:05
17. Taste the sauce and adjust seasoning with salt. (The Secret!) Since the shrimp itself contains salt, keep the sauce seasoning light.
    🕒 08:24
18. Add the 120g of Linguine to the sauce 2 minutes before it's supposed to be done boiling, and let it cook until al dente to absorb the flavor.
    🕒 08:38
19. If the sauce becomes too dry, add some pasta cooking water while reducing.
    🕒 09:00
20. Return the reserved Argentine Red Shrimp to the sauce and warm through.
    🕒 09:05
21. Add the torn Italian Parsley and finish by drizzling with Extra Virgin Olive Oil.
    🕒 09:14
22. Plate and serve. It's ready!
    🕒 09:34