Shrimp Fra Diavolo
Flavored with shrimp, garlic, and zingy flakes of red pepper, this pasta dish is devilishly good.
Yield: serves 2-4
- 1⁄3 cup extra-virgin olive oil
- 16 large shrimp, peeled and deveined
- 6 cloves garlic, peeled and minced
- 3 shallots, peeled and chopped
- 30 cherry tomatoes (about 6 oz.), halved
- 1 1⁄2 cups canned crushed tomatoes
- 1 2⁄3 cups dry white wine
- Leaves from 1 sprig fresh oregano, chopped
- Salt and freshly ground black pepper
- 1⁄2 lb. bucatini or linguine
- Leaves from 2 sprigs parsley, chopped
- 3⁄4 tsp. dried red pepper flakes
- Heat oil in a large skillet over medium heat. Add shrimp and cook, turning once, until just cooked through, about 3 minutes per side. Transfer to a plate and set aside. Add garlic and shallots to skillet and cook until soft, 3-5 minutes. Add cherry tomatoes, canned tomatoes, wine, and oregano. Season to taste with salt and pepper, and simmer, stirring occasionally and reducing heat if liquid starts to boil too rapidly, until cherry tomatoes are soft and sauce has thickened, about 20 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water over high heat until just tender, 11-13 minutes. Drain, reserving 1⁄4 cup of the pasta water.
- Add parsley, red pepper flakes, pasta, pasta water, and shrimp to skillet and toss well. Divide pasta and sauce between two plates (or four, depending on the number of diners), arranging half the shrimp in center of each plate.