1

Bring a large pot of salted water to a rolling boil over high heat on the back burner.

2

While water heats, halve cherry tomatoes, finely dice the shallot, thinly slice garlic cloves, and chop parsley on a cutting board.

3

Drop linguine into boiling water, stirring well to separate strands, and cook 9 minutes until al dente.

4

Set a 12-inch skillet over medium-high heat with one tablespoon olive oil until hot and shimmering.

5

Pat shrimp dry, season with half the salt, and spread across the hot skillet in a single uncrowded layer.

6

Sear shrimp undisturbed for 90 seconds per side until pink and opaque, then transfer immediately to a clean plate.

7

Lower heat to medium, add remaining olive oil to the skillet, and stir in sliced garlic, shallot, and red pepper flakes.

8

Sauté aromatics for 2 minutes until fragrant and translucent, watching carefully so garlic does not scorch.

9

Pour in dry white wine to deglaze the skillet, scraping up any browned bits with a wooden spoon for 1 minute.

10

Add halved cherry tomatoes, canned crushed tomatoes, and remaining salt, simmering 8 minutes until tomatoes blister and sauce thickens.

11

Reserve half a cup of starchy pasta water, then drain cooked linguine thoroughly in a colander.

12

Stir drained linguine, seared shrimp, and chopped parsley into bubbling sauce, squeezing fresh lemon juice over pasta.

13

Toss vigorously over low heat for 1 minute with splashes of pasta water until glossy sauce clings to pasta, then serve.

Spicy Coastal Seafood Fra Diavolo with Linguine

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