Linguini and Shrimp Fra Diavolo
Indulge in the zesty flavors of this Italian-American Shrimp Fra Diavolo, elegantly nestled atop a bed of linguini. It's an ideal choice for those who adore seafood!
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Ingredients
- 12 ounces linguini, spaghetti or pasta of choice
- 6-7 cloves garlic
- 1/4 cup celery
- 1/2 cup chopped onion
- 35 ounces crushed tomatoes
- 1 1/2 teaspoons crushed red pepper
- 1 tablespoon capers
- 8 fresh basil leaves
- kosher salt and fresh pepper to taste
- 1 1/2 pounds jumbo shrimp
- 3 teaspoons extra virgin olive oil
Instructions
- 1
Fill a sizable pot with water, add a generous amount of salt, and bring it to a rapid boil.
- 2
As the water heats, pour 2 teaspoons of olive oil into a large, heavy skillet and warm it over medium heat.
- 3
Add the minced garlic to the skillet and sauté until it turns a golden hue, which should take around one minute.
- 4
Introduce the shrimp to the skillet and cook for 2-3 minutes until they are lightly browned but not fully cooked; season with salt to your preference.
- 5
Remove the shrimp from the skillet and place them on a plate, ensuring the garlic remains in the pan.
- 6
In the same skillet, add the remaining teaspoon of olive oil, along with the diced celery and onions; sauté for 2 minutes before incorporating the crushed tomatoes. Season with salt and crushed red pepper, then allow the mixture to come to a gentle simmer.
- 7
Reduce the heat and let the sauce simmer for approximately 8-10 minutes.
- 8
In the meantime, add the linguini to the boiling water and cook according to the instructions on the package until al dente.
- 9
Once the sauce has simmered, return the shrimp to the skillet and cook for another minute or two; take off the heat and stir in the capers.
- 10
Serve the dish in a large bowl over the pasta, garnished with fresh basil and a sprinkle of black pepper. Optionally, offer Parmesan cheese on the side.