Step 1

Place the shrimp, baking soda, salt, crushed red pepper flakes, paprika, and 2 tablespoons of olive oil into a large bowl and mix well to coat. Set aside for at least 10 minutes before sauteeing.

Step 2

Heat a large pan to medium-high heat with the remaining olive oil. Once shimmering add the shrimp (work in batches if necessary to not overcrowd) and cook for 60-90 seconds per side or until almost cooked. Place the seared shrimp on a plate and tent with foil.

Step 3

Bring a large pot of salted water (2 tablespoons kosher salt per gallon of water) to boil.

Step 4

Using the same pan as the shrimp, heat it to medium and add a 1/4 cup of olive oil along with the garlic and anchovies. Mash the anchovies with a spoon to help them dissolve. Once the garlic is golden (about 2-3 minutes) add the crushed red pepper flakes and cook for another 30 seconds.

Step 5

Add the white wine and turn the heat to high. With a wooden spoon, scrape the bottom of the pan to dislodge any browned bits. One the wine reduces by half add the crushed plum tomatoes and bring to a simmer. Once simmering, turn the heat down to medium-low. Add the oregano and season with a touch of salt and peppper to taste if needed.

Step 6

Boil the pasta and cook it to 1 minute less than al dente, making sure to reserve the pasta water. A few minutes before tha pasta is done, add the brandy.

Step 7

Next add the pasta and shrimp to the pan and toss or mix to coat.

Step 8

If the pasta is too dry, add more of the reserved pasta water. Once the pasta is al dente, remove the pan from the heat and taste the sauce. Season with salt and pepper if required, add the parsley, then serve immediately. Enjoy!