the shrimp in cold water and pat dry. Sprinkle
with the salt and pepper. In a shallow pan,
mix the flour and paprika and generously dust
the shrimp with the mixture.
a large 12" skillet, heat 2 tablespoons
of the olive oil over a medium high heat until
rippling. In batches of no more than 8 or 9
at a time, cook shrimp for 30 seconds per side;
add oil as necessary as you add shrimp to the
pan. The flour should form a crusty coating
on the shrimp; the shrimp should be slightly
brown but undercooked. Remove each batch to
a platter and cover with foil.
the same skillet, heat 2 tablespoons of the
oil over medium heat. Add garlic and pepper
flakes. Cook until garlic is brown 3 - 5 minutes.
Add parsley then wine, stirring to dislodge
any browned bits from bottom of pan. Increase
heat to high, simmer to reduce liquid to a third
of the original volume 4 - 6 minutes. Add the
clam juice and Spicy Tomato Sauce. Bring to
a boil. Reduce heat, simmer until sauce reaches
the proper consistency, thick
enough to coat the back of a spoon 10 - 12 minutes.
Place shrimp in the sauce and cook 2 - 3 minutes.
The shrimp's flesh should be pink and opaque.
Pour the lemon juice over sauce, stir gently
a medium saucepan simmer first 5 ingredients
until mixture reaches a saucelike consistency
10 - 12 minutes. Puree the sauce in a blender
with the butter to add a shine.
If you plan to serve this sauce over pasta,
do not add butter when pureeing. Instead, after
pureeing, toss the pasta and sauce over medium
low heat 2 - 3 minutes. Turn off heat, toss
pasta with the butter and some grated Parmesan