Linguini and Shrimp Fra Diavolo
You'll love this spicy, Italian-American Shrimp Fra Diavolo served over linguini, perfect for seafood lovers!
Foto: SkinnytasteIngredients
- 12 ounces linguini, spaghetti or pasta of choice (wheat or gluten-free)
- kosher salt and fresh pepper to taste
- 3 teaspoons extra virgin olive oil
- 1 1/2 pounds jumbo shrimp (peeled and deveined*)
- 6 -7 cloves garlic (peeled and smashed)
- 1/4 cup celery
- 1/2 cup chopped onion
- 35 ounces crushed tomatoes (I LOVE Tuttorosso)
- 1 1/2 teaspoons crushed red pepper (or to taste)
- 1 tablespoon capers (drained)
- 8 fresh basil leaves (rolled and sliced thin)
Steps
Bring a large pot of salted water to a boil.
While the water is heating up, heat 2 teaspoons of the olive oil in a large heavy skillet over medium heat.
Stir in the garlic and cook until golden, about one minute.
Add the shrimp and cook 2-3 minutes to brown but not cook through; sprinkle with salt to taste.
Transfer the shrimp to a plate, leaving garlic in the pan.
Pour the remaining teaspoon of olive oil and add the celery and onions; cook 2 minutes then add the crushed tomatoes, season with salt and crushed red pepper and bring to a simmer.
Lower the heat and let it simmer about 8-10 minutes.
Meanwhile, add pasta to water and cook according to package directions for al dente.
Once the sauce is ready, add the shrimp and cook another minute or two; remove from heat and add the capers.
Serve in a large bowl over pasta topped with fresh basil and fresh black pepper. Optional, Parmesan cheese on the side.
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