Shrimp Diavolo Italian Style

Shrimp again? Yeah, I know we just had Tex-Mex Diablo a couple of weeks ago, and Louisiana Shrimp a couple of weeks before that. What can I say? Our local market has been promoting shrimp, and when the price is right, we buy.

Besides, the last Diablo was “Hubby Style” with that Tex-Mex thing going on. This diabolical dish is all mine – Italian right down to the Linguine. What is it about Linguine that just goes so well with seafoods? Don’t know, don’t care. Just know I love it.

Happy Friday everyone!

Shrimp Diavolo Italian Style
1 lb Shrimp (13-15 count)
2 tablespoons Red Pepper Flakes
1 tablespoon Lemon Juice
1 teaspoon Kosher Salt
3 firm Vine-Ripe Tomatoes
1/2 White Onion
2 Garlic Cloves
1 tablespoons Butter
1 cup White Wine
Olive Oil as needed
3 firm Plum Tomatoes
2 tablespoons Dried Basil
1 tablespoon Dried Oregano
12 oz Linguine Pasta
Parsley for garnish

Rinse, peel and devein shrimp. Remove tails if desired. Place shrimp in a resealable container or zip-top bag. Add red pepper flakes, lemon juice, and salt; toss together. Seal and let marinate for 1 hour.

Seed vine-ripe tomatoes, set aside. Peel and finely chop half an onion. Set aside. Peel and finely mince garlic. Set aside.

Pulse vine tomatoes in a blender until smooth.

Melt butter in a frying pan over medium-low heat. Add marinated shrimp and increase heat to medium. Cook and stir until slightly browned on the outsides but not cooked through, about 1 1/2 minutes. Remove shrimp and set aside.

Add a splash of white wine to the frying pan and scrape up any browned bits from the bottom using a wooden spoon. Pour in olive oil. Add onion to the hot oil and saute until translucent, about 5 minutes. Stir in garlic and cook for 30 seconds. Pour in remaining wine and cook until reduced by half, 6 to 8 minutes.

Cut Plum Tomatoes into 1-inch pieces, removing as much seed as possible. Add the pureed tomatoes, plum tomatoes, basil, and oregano to the sauce. Reduce heat to medium-low. Simmer, stirring frequently, until flavors combine, about 25 minutes.

Meanwhile, bring a pot of water to a boil. Cook pasta al dente, keep warm.

Once the tomato sauce has simmered, toss shrimp back into the pan and cook until heated through, about 5 minutes more.

Snip or finely mince the parsley for garnish. Set aside until ready to use.

To serve; plate the pasta, ladle shrimp on top. Garnish with parsley. Don’t forget the warm bread and a nice salad to round out the meal.

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