Scampi Fra Diavolo

• 2 pounds large shrimp, shelled and deveined, tail left on
• 3 (28 oz) cans Italian plum tomatoes
• 1/4 to 1/3 cup olive oil
• 8 whole peeled shallots
• 1 can fat-free chicken broth
• 1 can water
• 10 leaves fresh basil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper flakes
• 1 pound dried linguine, Cecci preferred

1. Drain half the liquid from canned tomatoes and save for another purpose. In a food processor, blend tomatoes with remaining juice. In a wide heavy casserole, heat the olive oil over medium heat. Add half of the shrimp and simmer 3 minutes. Scoop shrimp out and reserve. Add the remaining shrimp and cook 3 minutes. Scoop out and reserve with the first batch.
2. Add garlic and shallots to the pan and cook, turning them as necessary, until lightly caramelized. Add broth, water, half of the fresh basil, the salt, pepper, dried basil and oregano, and red pepper flakes. Bring the sauce to a steady strong simmer and cook until sauce is rich and creamy, about 30 minutes. Return shrimp to sauce and simmer 3 minutes. Turn off heat and set aside.
3. Cook linguine in a large pan of salted water according to package directions until al dente. Drain and add to the sauce.
4. Pile on a large oval platter and top with remaining fresh basil, torn into small pieces.

shrimp, italian plum tomatoes, olive oil, peeled shallots, chicken broth, water, basil, salt, pepper, basil, oregano, red pepper, linguine

Taken from www.epicurious.com/recipes/member/views/scampi-fra-diavolo-1201326 (may not work)