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Shrimp Diavolo Linguine
with DIY Chili Oil
Chili oil brings restaurant-worthy flavour to this simple but elevated seafood pasta. Steamy linguine noodles hold onto the golden seared shrimp and rich tomato sauce for a perfect bite every time.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Crustacean/Crustacé)
56 g
Onion, chopped
370 mL
Crushed Tomatoes with Garlic and Onion
1 tsp
Chili Flakes
1 tbsp
Italian Seasoning
170 g
Linguine
(Contains Wheat)
56 g
Baby Spinach
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit
Lemon
Not included in your delivery
¼ tsp
Salt and Pepper*
2 tsp
Salt*
1.5 tbsp
Oil*
Nutrition Values
Utensils
Instructions
Wash and dry all produce.
Heat Guide for Step 6: 1/4 tsp mild,
1/2 tsp medium and 1 tsp spicy! Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl.) Cover and bring to a boil over high heat. Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return linguine to same pot, off heat.
While linguine cooks, zest half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Drain and rinse shrimp, using a strainer, then pat dry with paper towels. Add shrimp and half the Italian Seasoning to a medium bowl. Season with salt and pepper, then toss to coat.
Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then 1/4 tsp chili flakes (dbl for 4 ppl). Cook, stirring often, until fragrant, 30 sec. Carefully transfer to a small bowl and set aside.
Heat the same pan over medium-high. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Transfer shrimp to a plate. Add onions to the same pan. Cook, stirring occasionally, until onions soften, 2-3 min.
Add crushed tomatoes, reserved pasta water and remaining Italian Seasoning to the pan with onions. Cook, stirring occasionally, until sauce thickens slightly, 3-4 min. Season with salt and pepper. Remove pan from heat. Add lemon zest, spinach and shrimp. Stir until spinach wilts, 1-2 min. Season with salt and pepper. Add tomato and shrimp sauce to the large pot with linguine. Toss to combine.
Divide shrimp diavolo between plates. Drizzle 1/4 tsp chili oil over each plate. (NOTE: Reference heat guide). Sprinkle Parmesan over top. Squeeze over a lemon wedge, if desired.
