Spicy Shrimp Fra Diavolo with Linguine

Ingredients

1 pound DeLallo Linguine

1 pound large raw shrimp, peeled, deveined, and tails removed

6 tablespoons DeLallo extra virgin olive oil, divided

2 teaspoons Kosher salt, divided, plus more for cooking pasta

1 teaspoon crushed red pepper flakes, divided

8 garlic cloves, finely chopped

½ teaspoon dried oregano

1 cup dry white wine

28 oz (1 can) can DeLallo Crushed Tomatoes, drained, or 1 can diced tomatoes

½ teaspoon granulated sugar

¼ cup fresh parsley, finely chopped, plus more for serving

Lemon wedges, for serving

Baguette, optional, for serving

Flaky sea salt, for serving

Directions

Cook the pasta. Bring a large pot of water to a rapid boil, then add a generous 2-3 tablespoons of Kosher salt. Add 1 pound DeLallo Linguine, then cook to al dente according to package directions. Before draining, reserve 1 cup of pasta cooking water.

Season the shrimp. Pat the shrimp dry with a paper towel, then place in a mixing bowl. Drizzle with 2 tablespoons olive oil, 1 teaspoon Kosher salt, and ¼ teaspoon crushed red pepper flakes.

Cook the shrimp. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When hot, add shrimp and sauté until just cooked through, about 1-2 minutes on the first side and just 1 minute more on the second. Transfer the shrimp to a plate, then lower the heat to medium.

Sauté the aromatics. Add the remaining 2 tablespoons olive oil to the skillet, then add 8 cloves chopped garlic, remaining ¾ teaspoon crushed red pepper flakes, and ½ teaspoon dried oregano. Cook until fragrant, about 1-2 minutes.

Make the fra diavolo sauce. Pour in 1 cup dry white wine, then increase the heat to medium-high. Allow the wine to reduce for about 2 minutes, then add the drained diced tomatoes and ½ teaspoon sugar. Stir well, then simmer for 10 minutes.

Finish the pasta in a skillet. Add the cooked pasta, shrimp (along with any juices), about ½ cup of reserved cooking water, and ¼ cup chopped parsley to the sauce. Toss to thoroughly mix, then add additional cooking water if you want a looser sauce. Divide evenly between 6 bowls, then serve with a drizzle of extra virgin olive oil, additional chopped parsley, grated Parmesan, lemon wedges, and crusty bread. A pinch of flaky sea salt at the end is always nice!