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CHICKEN - Shrimp Fra Diavolo over Linguine
Nb persons: 4
Yield:
Preparation time:
Total time:
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| MARIO BATALI Shrimp Fra Diavolo over Linguine The Chew >< | |
| 1 cup | extra-virgin olive oil, (divided) |
| 12 cloves | garlic, (thinly sliced) |
| 8 | jalapenos, (seeded and thinly sliced) |
| 1 tablespoon | red pepper flakes |
| 2 cups | Mario's tomato sauce |
| 1 cup | dry white wine |
| 20 | shrimp, (21-25 count, head on, tail on, peeled and deveined down the middle) |
| 1 pound | linguine |
| 4 tablespoons | fresh marjoram, (roughly chopped) |
| 1/4 cup | parsley, (roughly chopped) |
| 1/2 cup | breadcrumbs, (for garnish, toasted) |
Kosher salt and freshly ground black pepper (to taste)
step-by-step directions
In a large saute pan, add half of the oil and heat over medium heat. Add the garlic and jalapenos and cook until softened, about 3 minutes. Add the red pepper flakes, tomato sauce, wine and bring to a boil. Lower the heat and simmer for 4 minutes.
Add the shrimp to the sauce and simmer until cooked through, about 4-6 minutes. Add the linguine to the boiling water and cook until al dente. Drain and toss into the sauce with the shrimp. Place the pan over medium heat and cook for 45 seconds stirring to mix well. Serve garnished with marjoram leaves, breadcrumbs and remaining 1/2 cup oil.
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