shrimp fra diavolo over linguine

November 3, 2015

makes 4 servings       time: 30 minutes

1 c evoo
6 cloves garlic, thinly sliced
4 jalapenos, seeded and thinly sliced
1 T red pepper flakes
2 c tomato sauce
1 c dry white wine
20 shrimp (21-25 count, peeled and deveined)
1 lb linguine
4 T fresh marjoram, roughly chopped
1/4 c parsley, roughly chopped
salt and ground pepper


  1. 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.
  2. add the red pepper flakes, tomato sauce, wine and bring to a boil. lower the heat and simmer for 4 minutes.
  3. add 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.
  4. place the pan over medium heat and cook for 45 seconds stirring to mix well.
  5. serve garnished with marjoram leaves and remaining 1/2 cup oil.


i like watching the cooking show, the chew, and i LOVE this dish ! i like that they make things that are pretty simple, with ingredients that aren’t too complicated and everyone has at home. also the hosts are pretty fun to watch too !

mario batali made this one and he added twice as much garlic (12 cloves) and jalapenos (8 jalapenos) than what i have noted above. maybe even cutting the amounts in half again would be enough…

i like the idea of adding that last cup of oil to the pasta after everything is mixed up because it looks a little dry at the end and adding the oil loosens everything up a bit.

really tasty and really easy to make… enough said !

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