Double Pepper Diavolo with Shrimp

bonappetit.com

Susan Burris

1 lb. frozen peeled, deveined small shrimp

3 tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided, plus more

1 12-oz. jar roasted red peppers, drained

12 oz. bucatini or other long-strand pasta

¼ cup extra-virgin olive oil

1 medium onion, finely chopped

8 garlic cloves, coarsely chopped

10 oil-packed anchovy fillets

¼ cup double-concentrated tomato paste

1 cup dry white wine

1½ tsp. crushed red pepper flakes

1 tsp. sugar

2 Tbsp. unsalted butter, cut into ½" pieces

Chopped parsley (for serving)

Directions at bonappetit.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer