This spicy Italian sauce is so wonderful with seafood. Crushed red pepper and brandy give this sauce great flavor that pairs perfectly with shrimp or lobster. I like to use lobster tails, but if you prefer, you can substitute lobster with an extra half pound of shrimp.

Serves 4


  • 1 lb jumbo shrimp, peeled and deveined
  • 2 tablespoons flour for dusting
  • 2 teaspoons old bay seasoning
  • 3 small steamed lobster tails
  • 1 lb spaghetti or linguine
  • 3 tablespoons butter
  • Canola oil for searing shrimp
  • 1 15 oz can finely diced tomatoes
  • 1 15 oz can crushed tomatoes
  • 1 onion, finely diced
  • 4 cloves minced garlic
  • 4 tablespoons brandy
  • 2 -3 teaspoons crushed red pepper (adjust for more or less heat)
  • Kosher salt and pepper
  • 1 bunch basil


Heat butter in a large skillet on medium heat. Add onion and garlic and season with salt and pepper and sauté for several minutes until translucent and fragrant. Add brandy, tomatoes and crushed red pepper and bring to a simmer. Reduce heat to low and cover, adding additional water if necessary as sauce cooks for about 1 hour. In a separate heavy bottom cast iron skillet or heavy bottom pan, heat vegetable oil on medium high. Toss cleaned shrimp with Old Bay and dust with flour. Once oil is hot, place shrimp in pan, sautéing in batches if needed and searing for 3-4 minutes a side. Prepare pasta according to package directions to al dente. Drain pasta and mix in about a cup of sauce to coat your pasta. To serve, place pasta in bowl, Ladle with additional sauce and top with seared shrimp and steamed lobster. Garnish with fresh basil and serve immediately. Enjoy!