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.
Serves:
Ingredients
- 3tspextra virgin olive oil
- 7clovesgarlic,peeled and smashed
- 2lbsshrimp,peeled and deveined
- salt and fresh pepper,to taste
- ¼cupcelery
- ½cuponion,chopped
- 35oztomatoes,crushed
- 1½tspred pepper,or to taste
- 1tbspcapers,drained
- 8freshbasil leaves,rolled and sliced thin
- 12ozwhole wheat pasta
Instructions
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Bring a large pot of salted water to a boil.
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While the water is heating up, heat 2 teaspoons of the olive oil in a large heavy skillet over medium heat.
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Stir in the garlic and cook until golden, about one minute.
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Add the shrimp and cook 2 to 3 minutes to brown but not cook through; sprinkle with salt to taste.
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Transfer the shrimp to a plate, leaving garlic in the pan.
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Add pasta to water and cook according to package directions for al dente.
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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.
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Lower the heat and let it simmer about 8 to 10 minutes.
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Add the shrimp and cook another minute or two; remove from heat.
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Add the capers and serve in a large bowl over pasta topped with fresh basil, fresh black pepper and Parmesan cheese on the side.
Nutrition
- 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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