Shrimp Fra Diavolo

Ingredients

• 1 pound large shrimp, peeled and deveined
• 1 pound spaghetti or linguine
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1/4 to 1/2 teaspoon red pepper flakes
• 1 can (28 ounces) crushed tomatoes
• 1/4 cup dry white wine
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped
• 1/2 lemon, juiced

Instructions

1. Bring a large pot of salted water to boil and cook pasta according to package directions. Drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add minced garlic and red pepper flakes, stirring constantly for about 1 minute until fragrant.
4. Add crushed tomatoes and white wine to the skillet. Season with salt and pepper. Simmer for 5-7 minutes.
5. Add shrimp to the sauce and cook for 3-4 minutes until shrimp begins to turn pink.
6. Continue cooking for another 2-3 minutes until shrimp is fully cooked and opaque throughout.
7. Remove from heat and stir in fresh parsley and lemon juice.
8. Divide cooked pasta among serving bowls and top with shrimp and sauce.

Notes

• Pat shrimp dry with paper towels before cooking for better browning
• Do not overcook shrimp as it becomes rubbery; cook only until opaque
• Adjust red pepper flakes to your preferred heat level
• Use fresh garlic for best flavor; avoid garlic powder as a substitute
• Reserve 1 cup of pasta water before draining to thin the sauce if needed
• This dish is best served immediately while hot