Step 1

1 Bring a medium pot filled with lightly salted water to a boil over medium-high heat and cook the pasta according to package instructions, or until al dente

Step 2

2 Reserve 1 cup of the pasta water and drain

Step 3

3 While the pasta is cooking, in a large skillet over medium-high heat, heat the oil until shimmering

Step 4

4 Add the onion and cook, stirring occasionally, until translucent and just starting to turn golden, about 5 minutes

Step 5

5 Add the chile and the mushrooms and cook, stirring frequently, until the mushrooms steam, releasing their moisture, and start to turn golden, about 7 minutes

Step 6

6 Add the garlic and stir for about 30 seconds

Step 7

7 Reduce the heat to medium-low and add the cognac and cream

Step 8

8 Stir to combine and bring to a simmer, increasing the heat if needed

Step 9

9 Add the shrimp, 1/4 teaspoon of salt, the pepper and nutmeg, if using

Step 10

10 Stir and toss the shrimp until they curl, turn pink and are cooked through, 3 to 5 minutes

Step 11

11 Taste, and add more salt or pepper, if needed

Step 12

12 Remove from the heat

Step 13

13 Stir in the pasta and, if needed, about 1/4 cup of the pasta water until the pasta is fully coated with sauce

Step 14

14 Add more pasta water, about 1 tablespoon at a time, until the sauce is the desired consistency

Step 15

15 Transfer the pasta to a large serving bowl or platter

Step 16

16 Garnish with thyme or parsley, if using, and serve

Step 17

17 NOTES: In place of cognac or brandy, you can use white rum, white wine or apple or peach juice

Step 18

18 You can substitute 1/4 teaspoon of crushed red pepper flakes in place of the fresh chile

Step 19

19 In place of the cream, you can use 1/2 cup whole milk or canned coconut milk