I love pasta and seafood together, especially shrimp and pasta. This dish is dressed fra diavolo, like a devilish friar. Supposedly named after a Neapolitan guerrilla fighter, this recipe is a rather traditional take on the southern Italian specialty. A little heat with peperoncino (red pepper flakes) along with the red color of the tomato sauce give the meal a hellish flair. Pair with wine and no one can resist.
Make sure you start cooking the linguine in time so that it is ready to go once the sauce has finished cooking. You don't need to drain or rinse the pasta. Simply use tongs to transfer the cooked linguine directly to the sauce, which will better adhere to the starchy pasta.
Shrimp Fra Diavolo
4 tablespoons olive oil, divided
1 pound large shrimp, peeled and deveined
1 teaspoon dried crushed red pepper flakes
coarse sea salt
freshly ground black pepper
1 medium yellow onion, chopped
3 garlic cloves, finely chopped
1 28-ounce can crushed tomatoes
1 cup dry white wine
1 teaspoon Italian seasoning
1 16-ounce package linguine
1/4 cup chopped fresh parsley
Heat 3 tablespoons oil in a large heavy-bottomed pan over medium-high heat. Add shrimp, red pepper flakes, and salt and pepper, to taste. Cook, tossing, until opaque and cooked through, about 3 minutes. Remove shrimp from pan.
To the hot pan add 1 tablespoon oil, onion, and garlic; sauté until translucent, about 5 minutes. Add tomatoes, wine, and seasoning. Simmer until the sauce thickens, about 15 minutes.
While sauce simmers, cook linguine according to package directions in liberally salted water. Return shrimp to pan and add pasta directly to pan. Toss to coat pasta and warm shrimp throughout. Add parsley. Finish with salt and pepper to taste. Yield: 6 servings.