Shrimp Fra Diavolo

Ingredients

Quantities are for 4 servings.

• 1 1/4 lb Shrimp, peeled and deveined
• 3 tbsp Olive oil
• 4 cloves Garlic
• 1 tsp Red pepper flakes
• 1 can (28 oz) Crushed tomatoes, canned
• 2 tbsp Dry white wine
• 12 oz Linguine
• 1 package Fresh basil
• 1 bunch Parsley
• 1/4 cup Parmesan cheese, grated

Instructions

1. Pat the shrimp dry and season lightly with salt. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and sear the shrimp 1-2 minutes per side, just until they turn pink on the outside (they'll finish cooking in the sauce). Remove to a plate.
2. Add the remaining olive oil to the skillet along with the sliced garlic and red pepper flakes; cook 30-45 seconds until fragrant, being careful not to burn the garlic.
3. Add the crushed tomatoes and white wine, scraping up any browned bits. Simmer 12-15 minutes, stirring occasionally, until slightly thickened. Season with salt to taste.
4. While the sauce simmers, bring a large pot of salted water to a boil and cook the linguine according to package directions. Drain, reserving 1/2 cup of the pasta water.
5. Return the shrimp to the skillet and simmer 2-3 minutes more, until the shrimp are fully opaque all the way through with no gray or translucent centers.
6. Toss the cooked linguine with the sauce and shrimp, adding a splash of the reserved pasta water if needed. Top with torn basil, chopped parsley, and Parmesan.