Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons extra virgin olive oil
  • 1 cup chopped onion
  • 3 cloves garlic, minced
  • 2 teaspoons red pepper flakes, or to taste
  • 1/2 cup chicken stock/broth
  • 1/2 cup dry sherry or dry white wine (like Pino Grigio)
  • 2 (14.5 ounce) cans stewed tomatoes, crushed
  • 2 teaspoons dried parsley
  • 2 teaspoons dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1 medium bay leaf
  • 1-1/2 pounds jumbo shrimp (10/15 count)
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon Creole or Cajun seasoning
  • 1/4 teaspoon Old Bay seasoning
  • 1/4 teaspoon red pepper flakes
  • 1/2 tablespoon lemon juice (about 1/2 lemon)
  • 1/2 pound linguine or spaghetti

Instruction

  • For the sauce, heat oil, add onion and cook until tender. Add garlic and red pepper flakes; cook another minute.
  • Add broth and sherry or wine, bring to a boil, stir in tomatoes and seasonings. Reduce to simmer, cook uncovered until reduced and thickened, about 45 minutes.
  • While the sauce is cooking, prepare the shrimp. Preheat oven to 400 degrees F.
  • Pat shrimp dry. Line a rimmed baking pan with aluminum foil and place an oven safe rack on top.
  • Peel and devein shrimp, leaving the tail tips intact if desired; place into a bowl.
  • Mix together olive oil and seasonings and toss with shrimp; let rest for about 5 minutes then transfer to baking pan in a single layer.
  • Roast, about 8 to 10 minutes, or until cooked through and pink in color, turning halfway through. Squeeze lemon juice on shrimp and set aside.
  • Meanwhile, prepare pasta al dente, according to package directions; reserving 1/2 cup of the pasta water, drain and add to sauce along with shrimp.
  • Toss to coat and warm through, adding some of the reserved pasta water, only if needed to adjust consistency. Transfer to bowls, garnish with additional parsley if desired.