Shrimp Fra Diavolo Over Linguine
by Samantha Ryan
serves: 4
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Light, flavorful Shrimp and Ragout dish with Pasta |
| Ingredients: |
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12 oz |
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Linguine |
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1 Tbsp |
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Olive Oil |
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2 medium |
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Shallots, minced |
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4 cloves |
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Garlic, minced |
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1.50 lbs |
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Large or Jumbo Shrimp, peeled and deviened |
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1 tsp |
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Crushed Red Pepper |
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1 cup |
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Leftover Tangy Tomato Ragout |
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1/2 cup |
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reduced-sodium Chicken Broth |
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1/4 cup |
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dry White Wine |
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1/4 cup |
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fresh Basil, chopped |
| Directions: |
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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.
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