Linguine Shrimp Fra Diavola
Although we’d love nothing more than to go out for Italian, with #RallyForRestaurants initiative, Stellar Dishes, we can make restaurant-quality Linguine Shrimp Fra Diavola at home. Montreal chef Michele Forgione, and co-owner of Vesta and Pizzeria Gema, has shared the recipe to his spicy linguine shrimp fra diavola.
Prep time: 20 minutes
Cook time: 25 minutes
- 4 tbsp olive oil, divided
- 1 1/2 lb large shrimp, peeled, tails on and deveined
- 1 tbsp fresh lemon juice
- 4 large shallots or 1 small onion, finely chopped
- 4 large garlic cloves, chopped
- 1/4 cup dry white wine
- 1 648ml jar of Stefano Arrabbiata sauce
- 1 lb linguine
- Handful of fresh flat-leaf parsley tops, finely chopped
- In a large skillet, heat 2 tablespoons of oil, over medium-high heat.
- When it begins to smoke, add half the shrimp and lightly brown but do not cook all the way though, 1-2 minutes on each side.
- Transfer to a bowl and repeat with the remaining shrimp.
- Add the lemon juice to the shrimp, toss and set aside.
- Add the remaining 2 tablespoons oil to the pan. Add the onions or shallots, garlic and season with salt. Stir for 2 to 3 minutes.
- Add the white wine, stir to deglaze the pan, and cook for 1 minute to reduce.
- Add the jar of sauce and stir.
- Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente. Before draining, reserve about 1/2 cup of the starchy pasta cooking water. Drain the pasta and return it to the pot.
- Five minutes before draining the pasta, return the shrimp to the sauce and cook through.
- Combine the drained pasta, sauce and starchy water, and toss with tongs for 1-2 minutes for the flavours to be absorbed. Just before serving, garnish with parsley.
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