Shrimp and linguine with Ina Garten's fiery fra Diavolo sauce have a delicious kick.
Shrimp and Fra Diavolo linguine
A meal from Ina Garten's cookbook "Modern Comfort" is served in this recipe. To get it on the table faster, she suggests using canned arrabbiata sauce; Garten like Rao's brand. For this recipe, you could, if you'd like, make your own tomato sauce by adding a lot of garlic, fennel seeds, red pepper flakes, and red wine.
It took 45 minutes in total. Prepare 6 portions.
3 tablespoons divided of unsalted butter
Panko, 1/3 cup
8 tablespoons of split, freshly cut parsley
freshly ground black pepper, divided into 112 tablespoons, plus additional to taste
114 pounds of big (16–20 count), peeled, and deveined shrimp
Olive oil, extra virgin, two teaspoons
2 cups of red onion, thinly sliced (about 1 large, 10 ounces)
3 tablespoons of garlic, grated or minced (about 6 cloves)
Crushed red pepper flakes to taste, plus another 1/2 teaspoon
2.3 oz. of dry white wine, preferably pinot grigio
1 24-ounce container of spicy pasta sauce, such as arrabbiata,
Halal salt
1 pound of spaghetti
Melt 1 tablespoon of the butter in a large, heavy-bottomed saucepan, like a Dutch oven, over medium heat. Panko should be added and cooked for about two minutes, stirring periodically, until gently browned. Add 2 tablespoons of parsley and 1/2 teaspoon of black pepper to the small bowl after transfer.
Spread the shrimp out on a big platter, pat them dry, and season with the remaining black pepper.
Add the remaining butter and olive oil to the same big saucepan and heat it up on medium. For approximately 4 minutes, while stirring, add the onion and cook it until it starts to soften. Stirring constantly, add the garlic and red pepper flakes, and cook until fragrant, about 1 minute.
As nearly a single layer as you can, add the shrimp and fry for about a minute on each side, or until they just begin to turn pink but are not fully cooked. Add the wine and boil for approximately two minutes, or until the liquid slightly reduces.
Arrabiata sauce should bubble up the edges after you stir it in. Add the remaining 6 tablespoons of parsley and stir. If necessary, taste and add additional pepper. Cut the heat off.
Add the linguine to a large pot of salted boiling water over medium-high heat, and cook until al dente as directed on the box. Drain the pasta, saving 112 cups of water.
Stir in 1/4 cup of the pasta water before adding it to the shrimp mixture. Add a tablespoon at a time of additional pasta water if it appears too thick. After that, add the pasta and combine it with the shrimp using large spoons or tongs.
Give the pasta a minute to soak some of the sauce before adding more pasta water and giving the strands another toss, if necessary, to coat them.
Serve in a sizable, shallow serving bowl with the toasted panko on top. The refrigerator can store leftovers for up to three days.
Per serving, there are 537 calories, 18 grams of fat (6 grams of which are saturated), 134 milligrams of cholesterol, 990 milligrams of sodium, 71 grams of carbohydrates, 5 grams of fiber, 7 grams of sugars, and 25 grams of protein (when using jarred arrabbiata sauce).
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