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Shrimp Fra Diavolo Over Linguine by Samantha Ryan serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Light, flavorful Shrimp and Ragout dish with Pasta

Ingredients:

12 oz

Linguine

1 Tbsp

Olive Oil

2 medium

Shallots, minced

4 cloves

Garlic, minced

1.50 lbs

Large or Jumbo Shrimp, peeled and deviened

1 tsp

Crushed Red Pepper

1 cup

Leftover Tangy Tomato Ragout

1/2 cup

reduced-sodium Chicken Broth

1/4 cup

dry White Wine

1/4 cup

fresh Basil, chopped

Directions:

Cook the linguine according to package directions. Drain and set aside.

Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots and garlic and cook, stirring, until softened, about 2 minutes. Add the shrimp and red pepper and cook for 1 minute. Add the ragout, broth, wine and bring to a simmer. Partially cover pan and continue to simmer until shrimp are bright pink and cooked through, about 5 minutes. Remove from heat and stir in basil. Season to taste with salt and pepper. Spoon over pasta and serve.

Categories:

Dairy Free
Fish & Seafood
Main Dishes
Peanut/Nut Free
Quick & Easy