Fra diavolo sauce, Italian for "brother devil," is usually tomato-based and always spicy. It's often served with a lobster tail or other shellfish. Here I prepare it with sauteed shrimp.
5 tablespoons olive oil
1 medium Vidalia onion, finely chopped
1 14 oz can of diced tomatoes (I like Delmonte or Contadina)
1 cup dry white wine, such as Sauvignon Blanc
4 garlic cloves, sliced thinly
1 lb medium shrimp, peeled and deveined
1 teaspoon crushed red pepper flakes
3 tablespoons minced fresh parsley
3 tablespoons minced fresh basil
2 tablespoons freshly grated Parmesan
1 lb linguine
Freshly ground black pepper
Heat up 2 tablespoons olive oil in large saute pan over medium high heat. Add onion and garlic and turn heat to medium. Saute 5-7 minutes, stirring occasionally, until onion is translucent being careful that garlic does not brown.
Add tomatoes and white wine and turn heat up to medium high until mixture is bubbling. Turn to a simmer and cook 10-15 minutes.
After adding tomatoes and wine, heat up large pot of salted water. Once boiling, add linguine and stir to prevent noodles from sticking together. Cook according to instructions.
In separate saute pan, heat up 2 tablespoons olive oil in large saute pan over medium high heat. Add the shrimp and crushed red pepper and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Stir into tomato sauce and cook 1-2 minutes. Stir in parsley and basil.
After pasta has been drained, toss with remaining tablespoon of olive oil. Mix in shrimp-tomato mixture and plate fra diavolo. Grind a little black pepper over each plate and salt to taste. Top with Parmesan cheese.