Rye Free Shrimp Fra Diavolo

Total time45 min

Prep time15 min

Cook time30 min

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Ingredients

4 servings

1 lb large shrimp (16/20 count), peeled and deveined, tails on or off
¾ tsp kosher salt, divided
¼ tsp black pepper
4 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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12 oz spaghetti or linguine
5 garlic cloves, thinly sliced
1 ½ tsp red pepper flakes, plus more for serving
½ cup dry white wine
1 can (28 oz) whole peeled tomatoes, crushed by hand
½ tsp dried oregano
¼ cup fresh flat-leaf parsley, roughly chopped
1 tbsp fresh lemon juice

For serving

red pepper flakes, for serving (optional)
crusty bread, for serving (optional)

Instructions

1
Bring a large pot of well-salted water to a boil. Cook the spaghetti according to package directions until al dente, tender with a slight resistance at the center. Reserve 1/2 cup pasta water before draining, then drain through a colander and set aside.
2
Pat the shrimp dry and season with 1/4 tsp of the salt and the black pepper. Heat 2 tbsp of the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook undisturbed for 1 minute, then flip and cook 30 to 60 seconds more, until just opaque throughout with no translucent gray at the center. Transfer to a plate and set aside — they will finish cooking when returned to the sauce.

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