Shrimp & Linguine Fra Diavolo

1. Toast Panko

Start by melting 1 tablespoon of butter in a medium sauté pan over medium heat. Add the panko and toast it for about 2 minutes, stirring continuously until it turns golden brown. Transfer the toasted panko to a small bowl and mix it with 2 tablespoons of chopped parsley, a pinch of salt, and black pepper. Set this crunchy topping aside.

2. Season Shrimp

Ensure your shrimp are dry by patting them with paper towels, then season them with ½ teaspoon of salt and ¼ teaspoon of black pepper. This simple seasoning will bring out the natural sweetness of the shrimp.

3. Sauté Onions and Garlic

In a large pot, melt the remaining 2 tablespoons of butter with the olive oil over medium heat. Add the sliced red onions and sauté them for about 4 minutes until they're soft and translucent. Toss in the minced garlic and crushed red pepper flakes, stirring for an additional minute to release their aromatic flavors.

4. Cook Shrimp and Deglaze

Add the seasoned shrimp to the pot. Cook them for about 2 minutes on each side until they turn pink and slightly caramelized, enhancing their flavor. Pour in the white wine, allowing it to deglaze the pot. Let it simmer for another 2 to 3 minutes until the wine reduces slightly, adding a rich depth to the dish.

5. Simmer with Sauce

Stir in the Arrabbiata sauce, along with 6 tablespoons of parsley, 1 teaspoon of salt, and ½ teaspoon of black pepper. Let the sauce simmer gently, allowing the flavors to meld.

6. Cook Linguine

While the sauce is simmering, cook the linguine in a very large pot of salted boiling water until al dente, as per package instructions. Reserve some of the pasta water before draining the linguine.

7. Combine and Serve

Combine the cooked linguine with the shrimp and sauce mixture in the large pot. Add a splash of the reserved pasta water to help blend the sauce seamlessly with the pasta. Toss everything together for about a minute until the linguine is well coated in the sauce. Serve your Shrimp & Linguine Fra Diavolo in a large, shallow serving bowl, generously sprinkling the toasted panko mixture on top for a delightful crunch.