Shrimp Fra Diavolo

Ingredients

• •300 g large shrimp, peeled and deveined (26–30 count)
• •200 g linguine
• •3 tbsp olive oil
• •4 garlic cloves, thinly sliced
• •1 tsp crushed red pepper flakes
• •0.5 cup dry white wine
• •1 cup canned crushed tomatoes
• •1 tbsp fresh lemon juice
• •3 tbsp fresh flat-leaf parsley, chopped
• •to taste salt and black pepper
• •2 lemon wedges, to serve

Directions

1. 1Cook linguine in a large pot of well-salted boiling water until just al dente; reserve 0.5 cup pasta water before draining.
2. 2While pasta cooks, season shrimp with salt and pepper. Heat 2 tbsp olive oil in a large skillet over high heat; sear shrimp in a single layer, 1 minute per side until pink but not fully cooked. Remove to a plate.
3. 3Add remaining oil, garlic, and red pepper flakes to the skillet; cook over medium heat, stirring, until garlic is golden, about 1 minute.
4. 4Pour in white wine; simmer until reduced by half, scraping up any browned bits, about 2 minutes.
5. 5Stir in crushed tomatoes; simmer 5 minutes until sauce thickens slightly. Season with salt and pepper.
6. 6Return shrimp to the skillet; toss to coat and cook just until shrimp are opaque all the way through, 1–2 minutes.
7. 7Add drained linguine to the pan; toss vigorously with lemon juice and parsley, adding splashes of pasta water to loosen the sauce as needed. Serve immediately with lemon wedges.

💡 Freshly peeled tail-on shrimp from the seafood counter deliver the best flavour, but frozen raw shrimp thawed overnight in the fridge work perfectly. Dial the red pepper flakes down to 0.5 tsp for a milder heat.

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