Shrimp & Linguini Fra Diavolo

Name: Shrimp & Linguini Fra Diavolo
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6 serving(s)
Ingredients: 12 ounces packaged linguine; 6 tablespoons extra virgin olive oil; 1 cup finely chopped onion; 3 tablespoons minced garlic; 2 teaspoons crushed red pepper flakes; 15 ounces tomato sauce; 2 tablespoons tomato paste; 2 lbs raw shrimp (61/70 ct. , peeled and deveined); 1 teaspoon salt; 1/2 cup fresh grated parmesan cheese

Submitted by Katchick

"Spicy recipe sure to please. This version is spicy. Not too much, not too little. My family loves it! I've altered this recipe from a recipe I tried from Food Network."

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photo by Katchick

Ready In:: 25mins
Ingredients:: 10
Serves:: 6

ingredients

12 ounces packaged linguine
6 tablespoons extra virgin olive oil
1 cup finely chopped onion
3 tablespoons minced garlic
2 teaspoons crushed red pepper flakes
15 ounces tomato sauce
2 tablespoons tomato paste
2 lbs raw shrimp (61/70 ct. , peeled and deveined)
1 teaspoon salt
¹⁄₂ cup fresh grated parmesan cheese

directions

Heat water to boiling. Salt, and add linguini. Stir.
Cook for 4 minutes.
After starting the pasta, heat olive oil and onions in large pan.
Cook until the onions are translucent and slightly browned, about 4 minutes.
Strain pasta - reserving 1 cup of the pasta water.
Add garlic to the onions and saute for about 30 seconds.
Add red pepper flakes, stir about 10 seconds.
Add tomato sauce and tomato paste.
Cook for about 5 minute - until the sauce has reduced some.
Add shrimp and cook about 2 1/2 minutes.
Add pasta and reserved cup of pasta water and mix together.
Cook for about 4 min until pasta is aldente.
Grate fresh parmesean over the top of the dish and serve.
Enjoy!

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Reviews

This was really easy and very good. I cut down on the onion because I am not a big fan of them. I also added a jalapeno because we like it hot! Also used precooked shrimp b/c we were to lazy to devein the shrimp (added in the pasta step; next time would add the last minute b/c the shrimp was a little tough). This is a very versatile recipe that I look forward to experimenting with. Reviewed for PAC Spring 2009.

sbera007