Shrimp Fra Diavolo

Ingredients

• 8 oz Linguine
• 12 oz Large shrimp, peeled and deveined
• 14 oz Crushed tomatoes
• 3 tbsp Olive oil
• 5 cloves Garlic, thinly sliced
• 1 tsp Red pepper flakes
• 1/3 cup Dry white wine
• 1 tbsp Tomato paste
• 2 tbsp Fresh parsley, chopped(optional)
• 1 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1

   Bring a large pot of salted water to a boil. Cook the linguine until al dente, about 9-10 minutes. Reserve 1/2 cup pasta water, then drain and set aside.

2. 2

   While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the shrimp with salt and black pepper, add to the skillet, and sear for about 1 minute per side until just pink. Remove to a plate and set aside.

3. 3

   Add the remaining 2 tablespoons of olive oil to the skillet. Reduce heat to medium, add the sliced garlic and red pepper flakes, and cook for 1-2 minutes until fragrant and lightly golden, stirring constantly so the garlic does not burn.

4. 4

   Stir in the tomato paste and cook for 1 minute, then add the white wine and simmer for 2 minutes to reduce slightly.

5. 5

   Pour in the crushed tomatoes, season with a pinch of salt, and simmer the sauce over medium-low heat for 10-12 minutes until slightly thickened and deepened in color.

6. 6

   Return the shrimp and any accumulated juices to the skillet and simmer for 2-3 minutes until the shrimp are cooked through.

7. 7

   Add the drained linguine to the skillet and toss with the sauce, adding reserved pasta water a splash at a time if needed to coat the pasta evenly.

8. 8

   Divide between two plates, garnish with chopped parsley, and serve immediately.