Linguini and Shrimp Fra Diavolo
Ingredients
- 12 ounces linguini, spaghetti or pasta of choice (wheat or gluten-free)
- kosher salt and fresh pepper to taste
- 3 teaspoons extra virgin olive oil
- 1 1/2 pounds jumbo shrimp (peeled and deveined*)
- 6-7 cloves garlic (peeled and smashed)
- 1/4 cup celery
- 1/2 cup chopped onion
- 35 ounces crushed tomatoes (I LOVE Tuttorosso)
- 1 1/2 teaspoons crushed red pepper (or to taste)
- 1 tablespoon capers (drained)
- 8 fresh basil leaves (rolled and sliced thin)
Instructions
- 1
Bring a large pot of salted water to a boil.
- 2
While the water is heating up, heat 2 teaspoons of the olive oil in a large heavy skillet over medium heat.
- 3
Stir in the garlic and cook until golden, about one minute.
- 4
Add the shrimp and cook 2-3 minutes to brown but not cook through; sprinkle with salt to taste.
3 min - 5
Transfer the shrimp to a plate, leaving garlic in the pan.
- 6
Pour the remaining teaspoon of olive oil and add the celery and onions; cook 2 minutes then add the crushed tomatoes, season with salt and crushed red pepper and bring to a simmer.
2 min - 7
Lower the heat and let it simmer about 8-10 minutes.
10 min - 8
Meanwhile, add pasta to water and cook according to package directions for al dente.
- 9
Once the sauce is ready, add the shrimp and cook another minute or two; remove from heat and add the capers.
- 10
Serve in a large bowl over pasta topped with fresh basil and fresh black pepper. Optional, Parmesan cheese on the side.
Nutrition
Per serving (based on 6 servings)
