Friday, June 2, 2017


Linguine with shrimp in a spicy tomato sauce is one of my husband's favorite dishes.

Lee's Kitchen Tips:
You may wonder what the difference is between Fra Diavolo, Arrabbiata, and Amatriciana sauces are.
Fra Diavolo (translates to Brother Devil) is an Italian-American invention made with tomatoes, onion, garlic, basil, and hot red pepper flakes. It is usually served with lobster or shrimp.
Arrabbiata (translates to Angry) is an Italian invention made with tomatoes, sometimes onion, garlic, basil, and hot red pepper flakes. It is usually served without any meat or seafood and over penne or other short pasta.
All'Amatriciana (translates to Amatrice way) is an Italian sauce typically made with guanciale (pork jowl or cheeks), tomatoes, onion, garlic, basil, parsley, hot red pepper flakes, and Pecorino Romano cheese. In Italy they do not add shrimp to this dish. 

12 extra large shrimp, peeled and deveined, tails left on
2 T extra-light olive oil
½ medium yellow onion, diced
3 cloves garlic, finely sliced
½ cup dry white wine
½ to 1 t red pepper flakes (optional, of course)
1 can (28-oz) whole peeled Italian tomatoes, preferably San Marzano
Salt and freshly ground black pepper

2 T chopped fresh basil
Extra-virgin olive oil, for drizzling

In a large skillet, add the oil and heat over medium-high heat.
When the oil is hot, add the shrimp and sauté for 1 to 2 minutes on each side.
Remove shrimp to a bowl and set aside.
Add the onion to the skillet and sauté for 5 minutes.
Add the garlic and sauté another minute.
Add the wine and red pepper flakes and stir to combine.

Pour tomatoes into a large bowl and hand-crush them, removing any hard center cores.
Alternatively, use an immersion blender to chop the tomatoes.

Add the tomatoes to the skillet and season with salt and pepper.

Simmer, uncovered, for 20 minutes.

Meanwhile, bring a large pot of water to a boil. Add a couple of teaspoons of sea salt and boil the linguine for 7 to 8 minutes, until al dente.

Ladle out some of the salted pasta water and reserve.
Drain pasta and set aside.

Add a about ¼ cup of the pasta water to the tomato sauce and simmer another minute or two. 
Stir in the basil and shrimp and cook for 2 to 3 more minutes, just to heat the shrimp through.

Remove the shrimp to a bowl, cover, and set aside.
Add the linguine to the sauce and heat through.

Spoon into two warm pasta bowls, equally divide the shrimp between each bowl of pasta and drizzle with extra-virgin olive oil.

Serves 2

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