Shrimp Scampi Fra Diavolo

Good things happen when the hubby cooks dinner, like Shrimp Scampi Fra Diavolo.  My hubby cooked this for us this past weekend and it was amazing!  The hubby and I have a rule that each week we try a new cuisine or try cooking something new.  I couldn’t believe that we’d never tried making fra diavolo before, but I guess we hadn’t (or at least not in a long time).  Fra diavolo means “brother devil” in Italian so you can imagine that this sauce is spicey.  It’s a simple sauce – in its basic form it consists of tomatoes, garlic, and red pepper flakes.  You can add onions, parsley, lemon juice, wine, etc. as well.  The scampi part of the dish was my favorite part!  The hubby fried some panko bread crumbs in olive oil and mixed them with fresh parsley that he sprinkled over the entire dish.  This was a great dish to end the long week!

Do you like to eat/cook new cuisines/dishes?  If so, what’s your favorite cuisine/dish?

Ingredients:

• 3 tbsp butter, divide
• 1/3 cup panko (Japanese breadcrumb
• 1/2 cup chopped fresh Italian parsley, divided
• 1 1/4 pounds uncooked large shrimp, peeled and deveined
• 2 tbsp extra-virgin olive oil
• 1 yellow onion, diced
• 5 garlic cloves, minced
• 1 (14 1/2-ounce) can diced tomatoes
• 1/2 teaspoon dried crushed red pepper
• 2/3 cup dry white wine
• Juice of 1 lemon
• 1/2 lb. linguine

Directions:

1. Melt 1 tablespoon butter in large nonstick skillet over medium-high heat.  Add panko and stir until golden and crisp, about 2 minutes.  Transfer to small bowl and mix in 2 tablespoons parsley.  Wipe out skillet.
2. Heat a large stock pot with salted water and bring to a boil.  Cook linguine according to directions.
3. Meanwhile, sprinkle shrimp with salt and pepper.  Melt remaining 2 tablespoons butter with olive oil in same skillet over high heat.  Add onion and sauté until beginning to soften, about 3 minutes.  Stir in garlic, tomatoes, and crushed red pepper and sauté 1 minute.  Add shrimp and sauté until barely opaque in center, about 1 minute per side.  Add white wine and lemon juice and simmer until liquid is slightly thickened and reduced, 2 to 3 minutes.  Season to taste with salt and pepper and stir in remaining 6 tablespoons parsley.
4. Drain linguine, reserving 1 cup of pasta water.  Mix linguine with shrimp.  If pasta is dry, add pasta water 1/2 cup at a time.  Sprinkle panko crumbs on top.  Serve immediately.

*Adapted from Epicurious