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Shrimp with Spicy Tomato Sauce picture

Shrimp with Spicy Tomato Sauce

This shrimp pasta dish is my version of the Italian-American classic Shrimp Fra Diavolo. You can adjust the amount of spice simply by varying the quantity of red pepper flakes.

Rated: 54321 based on 1 review

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3

Ingredients

  • 12 ounces dried linguine
  • 1/3 cup extra virgin olive oil, plus more for tossing with the pasta
  • 1 to 1 1/2 pounds uncooked large shrimp, peeled and deveined
  • 4 cloves (or to taste) garlic, minced
  • 1 medium shallot or 1/2 yellow onion, finely chopped
  • 1 teaspoon dried oregano
  • 1 28-ounce can or box (Pomi brand) chopped tomatoes
  • 1 1/2 cups dry white wine
  • 2 tablespoons finely chopped fresh parsley
  • 3/4 teaspoon dried red pepper flakes
  • fresh ciabatta or other country-style bread for serving (optional)

Serves 4

  1. Bring a large pot of water to the boil and cook the linguine according to the package instructions. When done, drain the pasta and return the linguine to the warm pot. Toss with 1 tablespoon of olive oil and cover the pot until ready to serve.
  2. Meanwhile, heat the 1/3 cup olive oil in a large skillet over medium heat. Season the shrimp with salt and pepper and add them to the skillet. Cook on one side for 3 minutes, and then turn and cook for 2 minutes more. Remove the shrimp to a plate and reserve.
  3. Add the garlic, shallot  or onion and dried oregano to the same skillet. Cook for 2 minutes, stirring, and then add the tomatoes and wine. Stir well and then bring the mixture to a simmer. Continue simmering, stirring occasionally, until the sauce thickens slightly, about 7 minutes.
  4. Add the parsley, red pepper flakes and shrimp to the skillet. Toss well and cook for about 2 minutes or until the shrimp are hot and cooked through. Add the linguine to the skillet and toss well to coat the noodles with the sauce. Serve hot with slices of fresh bread and olive oil for dipping, if you like.
54321 MargeWebb's photo
This gets 5 stars....family loved.
Submitted by MargeWebb from Georgetown,  August 14, 2012

I love your (YouTube) cooking channel. You are so organized and clear in your directions. Thank you for your time! I have learned a lot from your videos. Please continue making them. Blender uses would be very interesting! Thanks again : )

Dude (YouTube Subscriber)