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Shrimp Diavolo Linguine

Shrimp Diavolo Linguine

with DIY Chili Oil

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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/CrustacéSulphites/SulfiteWheat/BléMilk/Lait

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

Preparation Time25 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

285 g

Shrimp

(ContainsCrustacean/Crustacé)

56 g

Onion, chopped

370 mL

Crushed Tomatoes with Garlic and Onion

1 tsp

Chili Flakes

(ContainsSulphites/Sulfite)

1 tbsp

Italian Seasoning

170 g

Linguine

(ContainsWheat/Blé)

56 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

1 unit

Lemon

Not included in your delivery

¼ tsp

Salt and Pepper*

2 tsp

Salt*

1.5 tbsp

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories660 kcal
Fat17 g
Saturated Fat5 g
Carbohydrate94 g
Sugar15 g
Dietary Fiber12 g
Protein40 g
Cholesterol190 mg
Sodium1850 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Strainer
Measuring Cups
Measuring Spoons
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 (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.

2

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.

3

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.

4

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.

5

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.

6

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.