Thursday, January 19, 2012

Shrimp Diablo Linguine

This recipe is one that's inspired from a couple places.  A few weeks back I pinned this Spicy Chicken Rigatoni & haven't been able to stop thinking about it since.  Then I was browsing my good friend Lauren's blog and saw this Shrimp Diablo and immediately had to make it!  You see when Corey & I first started dating, and I mean like senior year of high school, and we went out to dinner, he was very predictable.  He would always order some type of spicy shrimp pasta.  So I knew this would be a favorite of his and really hit the spot!  I had raw shrimp in the freezer so I cooked it the same way as my Garlic Pepper Shrimp...great idea.  I'm thinking we need it again next week!

Shrimp Diablo Linguine
adapted slightly from Call Me Mrs. Rapp
yields 4-6 servings

Ingredients:1/2 to 1 pound raw shrimp, peeled & deveined
3 cloves garlic
2 tablespoons melted butter
2 tablespoons olive oil
crushed red pepper flakes

3 cloves garlic
5 good pinches crushed red pepper flakes (or more if needed)
1 tablespoon extra virgin olive oil
several grape tomatoes, some whole some halved (I used about half a pint)
1 can (28 ounces) crushed tomatoes
1 tablespoon brown sugar
Italian seasoning to taste (dried basil, oregano, thyme, rosemary)
salt & pepper
1/3-1/2 cup heavy cream (depending on how creamy you want it)
whole wheat linguine (1 package)

Preparation:Set a big pot of water over heat (for your pasta). When it boils, add salt, noodles, and just a drizzle of olive oil (the oil helps keep the noodles from sticking together). Cook according to package directions.

Preheat oven to 450 degrees.  Lay out shrimp on a baking sheet in a single layer.  In a small bowl, combine 3 cloves garlic, minced, melted butter, & olive oil.  Pour the olive oil mixture over the shrimp, sprinkle with salt & pepper, and crushed red pepper flakes.  

Place baking sheet in preheated oven and bake for 8-12 minutes, until the shrimp is cooked through, be careful to not overcook the shrimp!

Combine olive oil, 3 cloves minced garlic and 5 pinches of red pepper flakes in a saucepan. When the garlic sizzles add the tomatoes, brown sugar and Italian seasoning as desired. Bring the ingredients to a bubble, then reduce heat and allow the sauce to simmer.  Taste and add additional seasonings if needed.

Once the shrimp & pasta is done, add shrimp to the sauce and whisk in the cream.

Remove 1-2 cups of the pasta and place aside. Combine remaining pasta with shrimp and tomato cream sauce.  Decide if you need more pasta to your dish (keep in mind that the sauce will thicken as it stands).

Serve with parmesan cheese!

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