Shrimp Fra Diavolo with Angel Hair Pasta and Asiago-Garlic Bread
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Ingredients & Equipment
What we send
- 1/4 ouncebasil
- 1yellow onion
- 3 clovesgarlic
- 10 ouncesshrimp
- 3 tablespoonswhite wine
- 1 cancrushed tomatoes
- 1/4 teaspooncrushed red pepper
- 4 ouncesangel hair pasta
- 1 ounceshredded Asiago cheese
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 2 8" medium pots
- baking sheet
- Crustacean Shellfish
Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. Rinse basil and roughly chop leaves, discarding stems. Peel onion and cut into small dice. Mince garlic. Pat shrimp dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired.
Heat 2 tablespoons olive oil in a separate medium pot over medium heat. When oil is shimmering, add half of minced garlic and cook, stirring constantly, until fragrant, 30 seconds. Transfer garlic oil to a small bowl and reserve for Step 5. Return pot to medium heat with ½ tablespoon olive oil. Add onion and remaining garlic and cook, stirring, until softened, 2 minutes.
Simmer tomato sauce
Add white wine, crushed tomatoes, crushed red pepper (feel free to use less, but the spice is what makes it diavolo!), half of basil, ½ teaspoon salt, and black pepper as desired to pot with aromatics, still over medium heat, and simmer until flavors have melded, 8-10 minutes. Add shrimp to sauce and cook, stirring occasionally, until opaque and cooked through, 3-5 minutes more. Remove pot from heat and set aside.
While sauce simmers, season boiling water generously with salt. Stir in angel hair pasta and cook until al dente, 4-5 minutes. Reserve ½ cup pasta cooking water, then drain and return to pot, off heat.
Make Asiago-garlic bread
Halve baguette lengthwise and place cut-side up on a baking sheet. Use a spoon to drizzle garlic oil over bread, then sprinkle over Asiago. Bake until cheese begins to bubble and brown slightly, 3-5 minutes. Meanwhile, add tomato sauce and shrimp to pot with pasta, still off heat, and toss to coat. Stir in pasta cooking water, 1 tablespoon at a time, until sauce is silky and clings to noodles.
Plate shrimp fra diavolo
Once baked, cut Asiago-garlic bread in half crosswise. Divide shrimp fra diavolo between serving bowls and serve with bread. Garnish with remaining basil and dig in!