Shrimp Fra Diavolo
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 1 pound medium shrimp, peeled and deveined
- 1 jar Antonio Carlo Homemade Marinara
- 12 ounces bucatini or linguine
- 1/2 cup fresh parsley or basil leaves, roughly chopped
- salt and red pepper flakes for topping
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp and cook, turning once, until almost cooked through, about 1 minute per side. Transfer to a plate.
Add one jar of Antonio Carlo Homemade Marinara Sauce to the skillet. Bring to a slow simmer, stirring occasionally, until completely warm, about 15 minutes.
Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta.
Add the parsley, basil, pasta and shrimp to the Antonio Carlo Homemade Marinara Sauce along with any collected juices from the plate and toss to combine. Stir in some of the remaining cooking water to loosen the sauce. Season with salt.; drizzle with olive oil; top with red pepper flakes.