Description
My quick and easy at-home version of Shrimp Fra Diavolo. Full of flavor, and unlike restaurant-made, I can add as many shrimp as I want.
Ingredients
- 8 ounces, weight Uncooked Linguini
- 1 Tablespoon Extra Virgin Olive Oil
- 1-½ teaspoon Anchovy Paste (this Amount If You’re New To Anchovies, A Little More If You Like It)
- ½ teaspoons Red Pepper Flakes (this Give Just A Little Bit Of Warmth, Add More For More Heat)
- 1 cup Chopped Onion
- 1 teaspoon (heaping) Chopped Garlic
- ½ cups Dry White Wine
- 1 can (28 Oz. Size) Crushed Tomatoes
- ¾ teaspoons Salt
- ¼ teaspoons Black Pepper
- 10 whole 16/20 Count Shrimp, Peeled And Deveined With Tails On
- 3 Tablespoons Chopped Basil
Preparation
Boil a large pot of water for cooking the pasta. While the sauce simmers, cook linguini until al dente according to package directions.
Preheat olive oil in a large saute pan on medium heat. Add anchovy paste and red pepper flakes. Cook for 1 minute. Add onion and garlic. Cook for 3 minutes, stirring frequently. Add wine and cook for 1 minute. Add tomatoes, salt and pepper and bring to a boil. Reduce heat and simmer for 15 minutes. Increase heat to medium.
Submerge shrimp in sauce and cook for 2 minutes. Turn shrimp over, add 2 tablespoons of basil and cook for 1 minute. Add cooked and drained linguini to sauce, stirring to incorporate. Garnish with the remaining 1 tablespoon basil. Serve!
