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
Serves 4-6

Ingredients

• 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
• Salt
• 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

Instructions

• 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.

Support a Restaurant

Want to help support local restaurants? Purchase a gift card to use for takeout or once reopened for dine in. For every $25 or $50 you spend, Stella will add an additional $10 for you to enjoy. And if you’ve already purchased one, we’d like to extend our thanks.