Shrimp Fra Diavolo

Shrimp Fra Diavolo:

10 16/20 count shrimp, deveined with tails on

8 oz. uncooked linguine

1 tbsp. extra virgin olive oil

1 1/2 tsp. anchovy paste (this amount if you're new to anchovies, a little more if you like it)

1/2 tsp. red pepper flakes (this give just a little bit of warmth, add more for more heat)

2 teaspoons chopped garlic

1 cup chopped onion

1/2 cup dry white wine

1 can (28 oz.) crushed tomatoes

3/4 tsp. salt

1/4 tsp black pepper

3 tbsp. chopped basil (divided)

Boil a large pot of water for cooking. Cook linguine until al dente according to package direction while the sauce simmers.

Preheat olive oil in a large saute pan on medium heat. Add anchovy paste and red pepper flakes. Cook 1 minute. Add onion and garlic. Cook for 3 minutes, stirring frequently. Add wine and cook for 1 minute. Add tomato sauce and bring to a boil. Reduce heat and simmer for 15 minutes. Increase heat to medium. Submerge shrimp in sauce cook for 2 minutes. Turn shrimp over, add 2 tablespoon basil and cook for 1 minute.

Add cooked linguine to sauce, stirring to incorporate. Garnish with the remaining 1 tablespoon basil. Makes 2 servings.