Shrimp Fra Diavlo
2 large cans crushed tomatoes (Red Pack)
3 large cans chunky style tomatoes (Red Pack)
6 cloves of garlic (chopped)
1 large yellow onion (diced)
1 shredded carrot
1 tspn of salt to taste
½ tspn black pepper
½ tspn cayenne pepper
¼ cup red wine
6 basil leaves rolled and sliced thin
1 tspn dried basil
½ tspn dried oregano
1 tspn sugar
1 tspn crushed red pepper
¼ cup olive oil (Extra Virgin)
3 ½ lbs extra jumbo shrimp (raw, peeled, deveined, & butter flied)
3 lbs linguine (Barilla Plus high protein pasta)
Dice onion, chop garlic, shred carrot, chop basil, and set aside.
Clean and butterfly shrimp. Add a little salt and set aside.
Heat olive oil in large pot. Add diced onion, shredded carrot, and fresh basil.
Season with salt and black pepper. After onions soften add garlic.
Sauté garlic for 1-2 minutes. Don’t burn garlic!
Add red wine and bring to a boil. Let simmer for a couple of minutes to slightly reduce.
Add the 5 large cans of tomatoes, dried basil, oregano, red pepper, cayenne pepper, and sugar.
Bring sauce to a boil, stir, and reduce to a simmer. Cover sauce and allow to simmer.
Bring a large pot of water to a rolling boil. Add salt and olive oil to water to increase boiling temperature and prevent pasta from sticking.
Add shrimp to sauce just before the pasta gets added to the water.
Cook pasta aldente.
When the pasta is ready the shrimp will be cooked in the sauce. Don’t overcook shrimp or they will have a tough texture.
Serve over linguine and enjoy.
Recipe by FF Rywolt