Shrimp Fra Diavolo

My husband and I don't eat very much seafood, neither of us cares for fish besides sushi and he has some shellfish allergies. Shrimp is one form of fish we can both enjoy. A couple times a year we head to Vincent's Clam Bar in Queens, NY to enjoy their very, very spicy version of Shrimp Fra Diavolo. This Valentines Day I decided to make this dish myself using fresh shrimp from our local seafood store.

This recipe was very easy and I wanted to serve it over linguine so I added additional crushed tomatoes to the sauce. Feel free to adjust the spice to your own tastes.

Adapted from Giada De Laurentiis

Serves 4

1 pound large shrimp peeled and deveined
1 tsp salt
2 tsp dried crushed red pepper flakes
3 Tbsp olive oil +
1 medium onion sliced thin
1 (14.5 oz) can diced tomatoes
1 (14.5 oz) can crushed tomatoes
1 cup dry white wine
3 garlic cloves chopped fine
2 Tbsp Italian seasoning
1 pound whole wheat linguine

Cook linguine per package directions. In a bowl, toss shrimp with salt and the red pepper flakes. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 or 2 minutes. Transfer shrimp to a plate and set aside.

Add the onion to the same skillet with 1 to 2 teaspoons of olive oil if needed, and saute until translucent. Add the diced and crushed tomatoes with their juices, wine, garlic and Italian seasoning. Simmer until the sauce thickens slightly about 10 minutes.

Return the shrimp and any accumulated juices to the tomato mixture, toss to coat and cook for about 1 minute. Add the cooked linguine and toss the the entire mixture to distribute evenly. Plate and serve.