Ingredients:

  • 1 pound (454g) linguine pasta
  • 2 tablespoons (30ml) olive oil, extra virgin
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes (or more, to taste)
  • 1/4 cup (60ml) dry white wine (e.g., Pinot Grigio)
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 pound (454g) large shrimp, peeled and deveined (approx. 21-25 count)
  • 1/4 cup (15g) fresh parsley, chopped
  • Lemon wedges, for serving (optional)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the garlic and red pepper flakes, and sauté for about 30 seconds, until fragrant (be careful not to burn the garlic).
  3. Pour in the white wine and cook for 1 minute, scraping up any browned bits from the bottom of the pan.
  4. Add the crushed tomatoes, oregano, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
  5. Add the shrimp to the sauce and cook for 3-5 minutes, or until pink and opaque.
  6. Add the drained pasta to the skillet with the shrimp and sauce. Toss to coat. Add a little of the reserved pasta water if needed to achieve the desired consistency. Enjoy your shrimp diavolo!
  7. Divide the pasta among plates. Garnish with fresh parsley and lemon wedges (if using).