Double Pepper Diavolo With Shrimp

Step 1

Remove 1 lb. frozen peeled, deveined small shrimp from bag and place in a large bowl. Pour in cool water to cover and let sit until mostly thawed, about 15 minutes. Drain and pat dry. Return to bowl, add 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and toss to coat. Set aside.

Step 2

Meanwhile, blend one 12-oz. jar roasted red peppers, drained, in a blender until smooth. Set aside.

Step 3

Cook 12 oz. bucatini or other long-strand pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Drain, reserving 1½ cups pasta cooking liquid.

Step 4

Heat ¼ cup extra-virgin olive oil in a large heavy pot over medium-high. Cook 1 medium onion, finely chopped, 8 garlic cloves, coarsely chopped, 10 oil-packed anchovy fillets, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, stirring often, until onion is softened and anchovies are dissolved, 5–7 minutes. Add ¼ cup double-concentrated tomato paste and cook, stirring often, until darkened slightly, about 4 minutes. Add 1 cup dry white wine, 1½ tsp. crushed red pepper flakes, and 1 tsp. sugar; cook, stirring and scraping bottom and sides of pan, until wine is reduced by half, about 4 minutes.

Step 5

Pour reserved red pepper purée into pot. Pour 1 cup pasta cooking liquid into blender and swish around to get every last bit of purée; pour into pot. Add 2 Tbsp. unsalted butter, cut into ½” pieces, pasta, and reserved shrimp and cook, stirring often and adding up to ½ cup pasta cooking liquid a little at a time if needed, until shrimp are cooked through and pasta is coated in sauce, about 5 minutes. Taste and season with more salt if needed.

Step 6

Divide among plates; top with chopped parsley.