Saturday, April 5, 2014

Shrimp Fra Diavolo with Linguine

Today is opening day at our farmer's market, which for me is a little like christmas. Blake said I'm like someone going to the casinos in Vegas. Only putting so much money in my wallet so I don't go crazy and blow it all. And believe me, the potential is there for me to give the farmers all my money. Today we came home with spinach, carrots, tortillas, cilantro, salsa, apple sauce, and Farmer John's wheat flour. Oh, Farmer John, how I love thee and your wheat flour. That flour is destined for burger buns and muffins this week. Slow-cooked pork tacos with the salsa, tortillas, cilantro, and carrots in some slaw are also on the menu. But that's this week. Last week before all the farmer's market's delights, there was the delight of shrimp fra diavolo with linguine, which was quite delightful indeed.

Shrimp fra diavolo illustrates the power of simplicity and what happens when you take a few wonderful ingredients and highlight them. Lots of garlic, tomatoes, and wine all become elevated in the presence of each other and shrimp. It's easy to make, fairly light, and so satisfying.

Shrimp Fra Diavolo with Linguine 
Slightly adapted from Cook's Illustrated, serves 4

1 pound linguine
1 pound shrimp, peeled and veined (I bought them peeled and veined, much easier)
5 tbs olive oil
3 tsps red pepper flakes (use less, if you don't want a ton of heat)
10 cloves of garlic, minced
1 can of diced tomatoes (28 oz)
1 cup white wine
1 tsp sugar
1/4 cup minced parsley
Parmesan (optional)

Bring water to a boil and cook the linguine according to package directions.

Coat shrimp with 1 tablespoon of olive oil, half the red pepper flakes, and 3/4 tsp salt. Add a tablespoon of olive oil to the saute pan, over high heat. Once hot, add the shrimp in an even layer and cook without stirring, until bottom of shrimp begin to brown (around 1 minute). Flip shrimp and cook for another 30 seconds. Transfer shrimp to a bowl for later use.

In the same pan you cooked the shrimp in, heat 2 tablespoons of olive oil and 3/4 of the garlic over low heat. Stir the garlic constantly for about 8 minutes, until it's straw colored. Add the tomatoes, wine, sugar, 1 tsp of salt, and the remaining red pepper flakes to the pan. Increase heat to medium high and simmer for about  10 minutes, until thickened.

Stir in the shrimp with their juices, parsley, and remaining garlic  to the sauce and cook until the shrimp have heated through. Ladle sauce over the linguine and sprinkle on some parmesan. Revel in all that garlicky goodness.

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