Shrimp Fra Diavolo and Linguini
Shrimp in a spicy tomato sauce with linguini.
Ingredients
- 1 pound linguini
- 3 tbsp. kosher salt
- ¼ cup extra virgin olive oil
- 2 tbsp. garlic, minced
- 26 ounces Pomi Finely Chopped Tomatoes or any crushed tomatoes
- 1 tbsp. dried oregano
- 1 tsp. crushed red pepper flakes
- 2 dried bay leaves
- ½ cup pinot grigo or other dry white wine
- 1 pound shelled and deveined large raw Gulf shrimp
- ½ cup Parmesan cheese, grated
- ¼ cup fresh basil leaves
Instructions
- Bring a large pot of water to a boil for the linguini. When the water comes to a boil add the salt and the linguini and cook according to the directions on the box.
- As your water comes a boil, start the sauce. In a large skillet, heat the oil on low heat. Add the garlic and cook for a few minutes until it softens. Add the tomatoes, oregano, red pepper flakes, bay leaves, wine, and a quarter teaspoon more kosher salt. Simmer for ten minutes.
- Add the shrimp and cook for ten minutes, or until the shrimp are cooked. Remove the bay leaves and stir in the drained pasta.
- Top each serving with some cheese and basil.
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