Shrimp Fra Diavolo

Ingredients

• 1 bag Changing Seas Black Tiger Shrimp, peeled and deveined
• 12 oz cascatelli pasta
• 3 tbsp olive oil, divided
• 4 garlic cloves, thinly sliced or finely chopped
• 1 small shallot, finely chopped
• 1 tsp crushed red pepper flakes, plus more to taste
• 2 tbsp tomato paste
• 1/2 cup dry white wine
• 1 28 oz can crushed tomatoes
• 1 tsp sugar, optional
• 1 tsp kosher salt, plus more to taste
• black pepper, to taste
• 2 tbsp unsalted butter
• 1/4 cup chopped fresh parsley
• 1 tbsp fresh lemon juice
• lemon wedges, for serving

Instructions

1. Bring a large pot of salted water to a boil. Cook the cascatelli until just shy of al dente, according to package directions. Reserve 1 cup of pasta water, then drain.
2. Pat the shrimp dry. Season with salt and black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and sear for 1–2 minutes per side, just until lightly golden and nearly cooked through. Transfer to a plate.
3. Reduce the heat to medium. Add the remaining 2 tablespoons olive oil, then add the garlic, shallot, and crushed red pepper flakes. Cook for 1–2 minutes, stirring often, until fragrant.
4. Stir in the tomato paste and cook for 1 minute, until it deepens in color. Add the white wine, scraping up any flavorful bits from the pan, and simmer for 2–3 minutes.
5. Add the crushed tomatoes, sugar if using, salt, and black pepper. Simmer for 12–15 minutes, stirring occasionally, until the sauce is rich and slightly thickened.
6. Add the cooked cascatelli to the sauce with a splash of reserved pasta water. Toss until the pasta is glossy and coated, adding more pasta water as needed.
7. Return the shrimp to the skillet and gently toss until warmed through and fully cooked. Stir in the butter, parsley, and lemon juice.
8. Serve immediately with extra parsley, lemon wedges, and more crushed red pepper.