Shrimp Fra Diavolo with Linguine

Serves 6 • Cooking Time 7 to 8 hours on Low or 4 to 5 hours on High • Slow Cooker Size 4 to 7 Quarts

Slug Icon WHY THIS RECIPE WORKS: Shrimp Fra Diavolo, a restaurant favorite, at first glance seems like an unlikely candidate for a slow-cooker recipe, but in truth it works exceedingly well. Fra Diavolo (which translates to “brother devil” in Italian) is simply a super-spicy tomato sauce that is often paired with seafood. To create a tomato sauce with a definite kick, we gave traditional aromatics a boost with a heaping amount of garlic and red pepper flakes. We achieved fresh tomato flavor with a combination of crushed and diced tomatoes. White wine instead of red kept the sauce bright and light, and soy sauce added depth without being noticeable. Over the long Cooking Time the flavors melded into a robust sauce. Because shrimp need only a brief moment to cook through, tossing them in right at the end allowed them to poach in the flavorful base in the time it took the pasta to cook on the stovetop. Parsley’s earthiness finished off this garlicky and spicy sauce studded with sweet, plump shrimp. See the sidebar that follows the recipe.

1

onion, chopped fine

6

garlic cloves, minced

2

tablespoons tomato paste

4

teaspoons extra-virgin olive oil

1

tablespoon minced fresh oregano or 1 teaspoon dried

½

teaspoon red pepper flakes

1

(28-ounce) can crushed tomatoes

1

(14.5-ounce) can diced tomatoes, drained

¼

cup dry white wine

2

tablespoons low-sodium soy sauce

2

teaspoons sugar

Salt and pepper

1½

pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed

¼

cup chopped fresh parsley

1

pound whole-wheat linguine

1. Microwave onion, garlic, tomato paste, 1 teaspoon oil, oregano, and pepper flakes in bowl, stirring occasionally, until onion is softened, about 5 minutes; transfer to slow cooker. Stir in crushed tomatoes, diced tomatoes, wine, soy sauce, sugar, and ½ teaspoon pepper. Cover and cook until sauce is deeply flavored, 7 to 8 hours on low or 4 to 5 hours on high.

2. Stir shrimp into sauce, cover, and cook on high until opaque throughout, about 20 minutes. Stir in parsley and remaining 1 tablespoon oil and season with salt and pepper to taste.

3. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot. Add sauce and toss to combine. Season with salt and pepper to taste and adjust consistency with reserved cooking water as needed. Serve.

Per serving:
Cal 420
Fat 6g
Sat Fat 0.5g
Chol 105mg
Carb 65g
Protein 24g
Fiber 12g
Sodium 1130mg
*To reduce sodium level to 850mg, use no-salt-added tomatoes.