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Shrimp Diavolo Linguine

Shrimp Diavolo Linguine

with DIY Garlic-Chili Oil

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Garlic-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.

Tags:QuickEasy Clean-upSpicy
Allergens:Crustacean/CrustacéWheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Shrimp

(ContainsCrustacean/Crustacé)

113 g

Yellow Onion

370 mL

Crushed Tomatoes

1 tsp

Chili Flakes

1 tbsp

Italian Seasoning

170 g

Linguine

(ContainsWheat/Blé)

6 g

Garlic

56 g

Baby Spinach

¼ g

Parmesan Cheese

(ContainsMilk/Lait)

Not included in your delivery

2 tsp

Salt*

¼ tsp

Salt and Pepper*

2.5 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2887 kJ
Calories690 kcal
Fat21 g
Saturated Fat4 g
Carbohydrate87 g
Sugar19 g
Dietary Fiber8 g
Protein37 g
Cholesterol185 mg
Sodium1410 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Strainer
Measuring Cups
Measuring Spoons
Garlic Press
Paper Towel
Medium Bowl
Colander
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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1

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. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Add linguine to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. When pasta is tender, reserve 1/4 cup pasta water (dbl for 4 ppl), then drain pasta. Return pasta to the same pot, off heat.

2

While pasta cooks, peel, then mince or grate the garlic. Halve, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Drain and rinse the shrimp, then pat dry with paper towels. Toss the shrimp with half the Italian Seasoning in a medium bowl. Season with salt and pepper.

3

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then half the garlic and 1/4 tsp chili flakes (dbl for 4 ppl). Cook, stirring often, until fragrant, 1-2 min. Carefully transfer to a small bowl and set aside.

4

Heat the same pan over medium-high heat. Add 1/2 tbsp oil (dbl for 4 ppl), then the shrimp. Cook, stirring occasionally, until the shrimp just turns pink, 1-2 min.** Transfer shrimp to a plate. Add the onions to the same pan. Cook, stirring occasionally, until the onions soften, 2-3 min.

5

Add the crushed tomatoes, reserved pasta water, remaining garlic and remaining Italian Seasoning to the pan with the onions. Cook, stirring occasionally, until sauce thickens slightly, 3-4 min. Remove pan from heat. Add spinach and shrimp. Stir, until spinach is wilted, 1-2 min. Season with salt and pepper. Pour tomato and shrimp sauce over the pasta in the large pot. Toss to combine.

6

Divide shrimp diavolo between plates. Drizzle a 1/4 tsp garlic-chili oil over each plate. (NOTE: Reference the Heat Guide). Sprinkle Parmesan cheese over top.