Linguini and Shrimp Fra Diavolo

1: Remove shrimp tails and add them to a small saucepan along with 3 cups of water.

2: Bring to a simmer then reduce heat to medium-low and simmer for six minutes.

3: Turn off heat and strain off shrimp tails. Set broth aside for later.

4: Combine paprika, 1 teaspoon salt, and baking soda in a medium bowl and whisk well.

5: Toss shrimp in seasoning until thoroughly coated.

6: Heat 2 tablespoons olive oil in a large pot over medium-high heat, then add shrimp.

7: Cook until just seared but not cooked through, about one minute per side, then remove from heat and set aside.

8: Bring 4 quarts of water to a boil with 3 tablespoons salt, then cook pasta one minute shy of al dente according to packaging instructions.

9: Reserve 2 cups of pasta water before straining.

10: Heat 3 tablespoons olive oil in the same pot over medium heat.

11: Add garlic and sauté until just fragrant and softened but not browned, about 2 minutes.

12: Add in calabrian chilis and sauté for one minute longer.

13: Ladle in ½ cup shrimp broth and scrape the bottom of the pan.

14: Allow broth to come to a simmer, then stir in the tomatoes and blend the sauce until almost smooth.

15: Return sauce to pan, bring to a simmer, then add in oregano and a pinch of salt.

16: Add cooked pasta and shrimp to the sauce along with a splash of pasta water and toss well.

17: Allow pasta to finish cooking for 1-2 minutes in the sauce, then remove from heat and stir in parsley before serving.