How To Make Shrimp Fra Diavolo Linguini
Enjoy this seafood pasta dish with an easy tomato-based shrimp fra diavolo sauce. If you want a challenge to your tastebuds, this hot and spicy sauce is for you.
- 3tspextra virgin olive oil
- 7clovesgarlic,peeled and smashed
- 2lbsshrimp,peeled and deveined
- salt and fresh pepper,to taste
- 1½tspred pepper,or to taste
- 8freshbasil leaves,rolled and sliced thin
- 12ozwhole wheat pasta
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 to 3 minutes to brown but not cook through; sprinkle with salt to taste.
Transfer the shrimp to a plate, leaving garlic in the pan.
Add pasta to water and cook according to package directions for al dente.
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 to 10 minutes.
Add the shrimp and cook another minute or two; remove from heat.
Add the capers and serve in a large bowl over pasta topped with fresh basil, fresh black pepper and Parmesan cheese on the side.
- Calories: 369.27kcal
- Fat: 5.00g
- Saturated Fat: 0.93g
- Trans Fat: 0.03g
- Monounsaturated Fat: 2.09g
- Polyunsaturated Fat: 1.17g
- Carbohydrates: 53.78g
- Fiber: 2.73g
- Sugar: 5.05g
- Protein: 30.91g
- Cholesterol: 190.51mg
- Sodium: 931.67mg
- Calcium: 139.10mg
- Potassium: 749.26mg
- Iron: 3.10mg
- Vitamin A: 155.43µg
- Vitamin C: 26.04mg
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