Shrimp Linguine Fra Diavolo

Ingredients

Prep

• Parsley - mince to yield 8 tbl
• Shrimp - peel, devein — if this feels fussy, good, that's usually where the magic lives.
• Red onion - peel and thinly slice to yield 2 cups
• Garlic - mince to yield 2 tbl

Instructions

Melt 1 tbl of butter in a medium saute pan over medium heat, like you have better things to do than overthink this to death. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Transfer to a small bowl and stir in 2 tbl of the parsley, 1/4 tsp salt and a pinch of pepper and set aside. Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 tsp salt and 1/4 tsp pepper. Heat the remaining 2 tbl of butter and the olive oil in a large pot over medium heat. Add the onion and saute for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and saute for one minute. Add the shrimp in one layer and saute for one minute on each side, until they start to turn pink but are not cooked through. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the Arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tbl of parsley with 1 tsp salt and 1/2 tsp pepper and turn off the heat. Meanwhile, fill a very large pot with water, add 2 tbl salt and bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, add it to the suace. Toss the pasta, sauce and shrimp together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to your liking for sauce thickness and to completely coat the pasta. Transfer to a large shallow serving bowl and sprinkle with the toasted panko mixture, while gazing at the pan with pure, unreasonable devotion.