Venetian Calamari Linguine with Shrimp and Calabrian Chile Tomato Sauce
Serving Size: 4-6
Prep Time: 15 Minutes
Cook Time: 1 Hour, 30 Minutes
Total Time: 1 Hour, 45 Minutes
Ingredients:
1 lb. Pappardelle’s Venetian Calamari Linguine
3-1/2 Tbsp. extra-virgin olive oil, divided
1-1/4 cup onion, finely chopped
4 cloves garlic, finely chopped
1/4 tsp. crushed Calabrian chiles, jarred
1 (28-oz.) can plum tomatoes, with juices
1/2 tsp. granulated sugar
1/2 tsp. kosher salt, plus more for seasoning
1/4 tsp. ground black pepper, plus more for seasoning
12 large shrimp, peeled & deveined
2 Tbsp. butter
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
Instructions:
- Heat 1-1/2 Tbsp. olive oil in a large pot over medium heat. Add onion and cook until translucent, stirring often, about 3-4 minutes. Add 2 cloves garlic and Calabrian chiles, and cook until aromatic, about 1 minute.
- Add tomatoes and juices and bring to a boil. Reduce heat to a simmer, add sugar, and season with 1/2 tsp. salt and 1/4 tsp. pepper. Cook, stirring occasionally and crushing tomatoes with a spoon, until sauce is reduced and thickened, about 45 minutes to 1 hour.
- Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain, reserving 1 cup pasta water, and set aside.
- Meanwhile, heat remaining olive oil in a skillet over medium-high heat. Add remaining garlic and cook for 30 seconds, stirring constantly. Add shrimp and season with salt & pepper, to taste. Cook shrimp for 1-2 minutes per side until lightly golden. Transfer shrimp to plate and set aside.
- Bring Calabrian chile tomato sauce to a boil, add shrimp and toss to coat. Add pasta to sauce and toss to combine, adding reserved pasta water as needed. Turn off heat and add butter, stirring to combine.
- Divide the pasta into serving dishes and top with sauce. Garnish with parsley and basil. Serve and enjoy!
