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1
Take the brandy out of the liquor cabinet, and pour yourself a shot. Bottoms up! Then, take the other 1 1/2 ounces of the brandy and pour it over the dried cherries whilst you go about the rest of the recipe, starting by boiling the water for the capellini.
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2
Melt the butter into the olive oil in a large skillet; add the green onions and the garlic and cook over medium-low heat until translucent.
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3
Crank up the heat a bit, add the shrimp, and saute 3-4 minutes or until shrimp are almost done.
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4
Using a knife to restrain the cherries, carefully pour the brandy over the shrimp. Using a long kitchen match, stand back, avert your face, and cautiouslyy ignite the brandy. Stir to douse the flames. You can start cooking the pasta at this point.
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5
Remove the shrimp with a slotted spoon and set aside. Add the broth, the drunken cherries, lemon juice and hot sauce to the pan and simmer a couple of minutes until the ingredients are somewhat acquainted.
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6
Add half the basil and half the parmesan; then stir in the reserved shrimp and heat through.
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7
Remove pasta from heat and drain (save some of the cooking liquid to add to the dish if it seems dry); place into a lovely bowl and pour the shrimp sauce over. Strew the remaining basil strips and cheese on top and serve forth.
