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Shrimp Diavolo Linguine
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Shrimp Diavolo Linguine

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.

Tags:
Spicy
Quick
Easy Clean-up
Allergens:
Crustacean/Crustacé
Wheat
Milk

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

Preparation Time25 minutes
DifficultyEasy

Ingredients

serving amount

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

0.13 tsp

Pepper*

¼ tsp

Salt*

1.5 tbsp

Oil*

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Nutrition Values

Calories668 kcal
Fat17 g
Saturated Fat4.5 g
Carbohydrate94 g
Sugar15 g
Dietary Fiber12 g
Protein40 g
Cholesterol190 mg
Sodium2090 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Strainer
Measuring Cups
Measuring Spoons
Paper Towel
Zester
Medium Bowl
Large Non-Stick Pan
Small Bowl

Instructions

Cook linguine
1

Before starting, wash and dry all produce. Heat Guide for Step 6 (dbl for 4 ppl): 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.

Prep
2

While linguine cooks, zest half the lemon (whole lemon for 4 ppl). Cut all the lemon into wedges. Using a strainer, drain and rinse shrimp, 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.

Make chili oil
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.

Cook shrimp
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.

Make sauce
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 the 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.

Finish and serve
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.