Shrimp Fra Diavolo with Linguini

by Rachael Ray Show Staff 9:00 AM, June 4, 2014

Aired June 4, 2014

Serves 4
3 to 4 tablespoons olive oil, divided
1 1/2 pounds large shrimp, deveined, tails on
1 tablespoon lemon juice 
4 large shallots or 1 small onion, finely chopped 
4 large cloves garlic, chopped 
2 tablespoons fresh thyme, finely chopped 
2 small dried or fresh red chilies, finely chopped or fresh peppers thinly sliced or 1 1/2 to 2 teaspoons red pepper flakes 
Salt and pepper 
1/2 cup dry sherry
2 tablespoons butter
A handful parsley, finely chopped 
1 28- to 32-ounce can D.O.P. tomatoes, crushed by hand and their juice
A few leaves of basil, torn 
1 pound linguine or thin linguine 



Bring a large pot of water to a boil for pasta. Heat a large skillet over medium-high heat with 2 tablespoons olive oil, 2 turns of the pan. Wait for oil to smoke then add half the shrimp and lightly brown but do not cook all the way through, 1-2 minutes on each side. Remove and repeat, then toss with lemon juice and reserve the shrimp. Add a little more oil to the pan and the shallots or onions, garlic, thyme, chilies, salt and pepper. Swirl and stir 2-3 minutes then deglaze with sherry, reduce 1 minute then add butter and melt. Add parsley, tomatoes, basil and reduce heat to low. Simmer sauce 10-12 minutes to cook down tomatoes. Cook pasta to al dente, adding shrimp to sauce after 5 minutes to let it finish cooking through. Add half a cup starchy liquid to sauce, drain pasta and toss with shrimp and sauce 1 minute, serve in shallow bowls.

This is a sexy, date-night dish. There is something so exciting about the sweetness of shrimp combined with the slightly painful, sweaty burn of chilies and the after-burn of good sherry. Eat by candlelight when possible. (For 2 people, date-night, cut the amounts in this recipe by half.)