Instructions: Over medium heat, sweat garlic, red pepper flakes and half of parsley until garlic is just cooked. Season shrimp with salt and pepper and add to garlic mixture. Saute until partially cooked. Adjust heat to high and deglaze pan with brandy or white wine. Tilt pan slightly forward into flame and allow alcohol to burn off. Lower heat to medium, add cream and peas. Reduce liquid by one quarter. Add pasta, tomatoes and remaining parsley. Cook until pasta is heated through. Season with salt and pepper to taste.

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