Shrimp Fra Diavolo (Italian Shrimp & Linguine with Spicy Sauce)
Red pepper flake-tangled shrimp fra diavolo and linguine with juicy tomatoes, sharp cheese, and citrusy lemon zest will fire up pasta night. Read more.
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Cooking tools:
- Pot
- Colander
- Skillet
- Cast iron skillet
- Slotted spoon
- Paper towel
- Measuring spoon
- Measuring cup
- Cutting board
- Chef's knife
- Grater
- Garlic press
- Tongs
- Wooden spoon
- Mixing bowl
- Pepper mill
- Serving bowl
- Plate
Ingredients
- 1 pound linguine (or pasta of your choice)
- 4 ounces pancetta, rough chopped into 1/4-inch cubes
- 2 tablespoons olive oil, divided
- 1 pound raw shrimp, deveined with tails on
- 1 1/2 teaspoons coarse salt, divided, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon crushed red pepper flakes, divided
- 1 medium shallot, chopped
- 4 medium cloves garlic, minced
- 1/2 cup dry white wine
- 1 28-ounce can whole peeled tomatoes, crushed
- 1/4 cup packed fresh basil leaves, gently torn
- Zest of 1 lemon
- 8 tablespoons freshly grated aged asiago cheese, divided
- 2 tablespoons chopped fresh parsley
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