Shrimp Fra Diavolo

Italian Dinner Recipes

1/3 cup extra virgin olive oil 20 large shrimp, peeled and deveined 6 cloves garlic, peeled and minced 3 shallots, peeled and chopped 30 cherry tomatoes or 40 grape tomatoes (about 6 oz.), halved 1.5 cups canned crushed tomatoes 1 and 2/3 cups dry white wine Leaves from 1 sprig fresh oregano, chopped salt and freshly ground black pepper 3/4 pound linguine Leaves from 2 sprigs fresh parsley, chopped 3/4 tsp. dried red pepper flakes

Heat oil in a large, heavy 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 to 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 linguine in a large pot of boiling, salted water over high heat until al dente. Drain, reserving 1/4 cup of the pasta water. Add parsley, red pepper flakes, pasta, pasta water and shrimp to the skillet and toss well. Divide linguine and sauce between 4 plates, arranging shrimp in the center of each plate. Serves 4. Enjoy! -Diana

Submitted by Diana Bogue
Contributed on: Thursday January 12th, 2006 and modified on Monday July 3rd, 2006