Shrimp Fra Diavolo

Makes 2-4 servings

This fast and easy recipe takes shrimp to a spicy new level. DO buy the lovely frozen wild caught shrimp and save our US Shrimpers!

ingredients

1/3 cup Olive Oil
16 Lg Shrimp, peeled and deveined
6 Cloves Garlic, minced
3 Shallots, chopped
30 Cherry Tomatoes, halved (I prefer to use a GOOD canned whole tomato and make rags of them)
1 1/2 cups Canned Crushed Tomatoes (again, get the best you can afford)
1 2/3 cups Dry White Wine
1 sprig Oregano, leaves only
Salt & Fresh Ground Pepper
1/2 lb Linguine or Bucatini
3/4 Tsp Red Pepper Flakes

1
Heat the oil in a large skillet over medium heat. Add the shrimp and cook, turning once, until just cooked through. Set aside.
2
Add garlic and shallots to the pan and cook till soft - you may want to stagger the garlic a bit as shallots can take longer.
3
Add the cherry tomatoes (or your ragged canned ones) and the crushed tomatoes, wine and oregano to the pan. Season with salt and pepper and simmer until everything is softened and heated through, about 20 minutes.
4
Cook the pasta and reserve 1/4 cup of the pasta water.
5
Add the shrimp to the pan and toss to heat through just briefly. Add the red pepper flakes, pasta and pasta water to the pan and toss. Plate and serve.