SHRIMP FRA DIAVOLO Serves 4 INGREDIENTS 1 lb. uncooked large shrimp, peeled and deveined 1/2 tsp. crushed red pepper flakes< 2 tbsp. Bertolli Classico™ Olive Oil 1 large onion, finely chopped 1 jar (24 oz.) Bertolli Organic Olive Oil, Basil & Garlic Sauce 1 cup dry white wine or chicken broth 1 tsp. dried oregano leaves, crushed 3 tbsp. fresh parsley, finely chopped 8 oz. linguine, cooked and drained COOKING DIRECTIONS Recipe courtesy of Bertolli® In medium bowl, toss shrimp with red pepper; set aside. In 12-inch skillet, heat olive oil over medium-high heat and cook shrimp, stirring occasionally, 2 minutes or until shrimp turn pink. Remove shrimp and keep warm. In same skillet, add onion and cook, stirring occasionally, 5 minutes or until tender. Stir in sauce, wine and oregano. Reduce heat to low and simmer, stirring occasionally, 10 minutes or until sauce thickens. Return shrimp to skillet and toss to coat. Remove from heat and stir in parsley. Serve over hot linguine.
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