“Alla Diavola” means “devil’s style” in Italian, but this easy-to-love shrimp dish is actually a pleasing introduction to the world of spicy foods. Tossed with garlic, oregano and tangy peppadew peppers (available jarred or at most grocery store olive bars), it’s got a lot going on.
|2 cloves garlic, peeled||Olive oil|
|Kosher salt||12 large shrimp, peeled and deveined (tails left on for presentation, if desired) 4 oz. (1/4 pound) peppadew peppers, drained|
|1/2 teaspoon crushed red pepper flakes||1 pound linguini, fettuccini, or spaghetti|
|1 tablespoon minced fresh oregano or 1 teaspoon dried oregano||1 lemon, zested and juiced|
Mince the garlic cloves, then sprinkle with a pinch of kosher salt and slide the side of the knife against the minced garlic to mash it. Add the crushed red pepper flakes to the minced garlic and continue to chop, slide, and smash until a coarse paste forms.
Scrape the minced garlic and pepper into a medium mixing bowl. Add the oregano and a splash of olive oil. Stir, adding just enough olive oil as needed to form a thick paste.
Add the shrimp and toss with your hands to evenly coat the shrimp in the garlic paste. Marinate for 1 hour at room temperature.
While the shrimp marinates, slice the peppadew peppers into thin (1/8-1/4 inch) strips.
Fill a 6-quart stockpot with water and add 1 tablespoon kosher salt. Bring to a boil, then add the linguini and cook according to package instructions until al dente.
While the pasta water comes to a boil, heat 3 tablespoons olive oil in a large skillet or straight-sided saute pan over medium-low heat just until shimmering. Add the sliced peppadews and cook for 3-4 minutes, stirring occasionally, until softened.
Add the shrimp and cook, in batches if necessary, for 3-4 minutes per side until the shrimp is just cooked through.
Drain the cooked pasta and add it to the pan, along with the lemon zest and lemon juice to taste. Serve immediately.
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