Preparation Time: 45 minutes
3 tablespoons olive oil
1 cup ham, small dice
2 cups onions, diced
1/2 cup celery, finely chopped
1 cup carrot, grated
1/4 cup garlic cloves, finely chopped
2 teaspoons red pepper flakes
6 cups tomatoes, cored and cut into large chunks
1/2 cup fresh basil, sliced in thin strips
1 tablespoon sugar
2 cups chicken stock, bouillon or broth
1/4 cup white wine
1 1/2 pounds shrimp, 21-25 count, peeled and deveined
salt and freshly ground black pepper
2 cups linguine, cooked
Parmesan cheese curls and chives for garnish
1. Place two tablespoons olive oil in a Dutch oven size pot on medium heat along with the diced ham. Sauté until ham is slightly browned. Add the onions, celery, carrots, garlic and pepper flakes. Sauté until onions are soft and translucent but not brown.
2. Add the tomatoes, basil, sugar and last tablespoon of olive oil and stir pot. Cook for 10 minutes. Add the chicken stock and wine and cook for 10 more minutes. Place the pot in your sink and using a stick blender purée the mixture. Return back to stove and simmer for 20 minutes.
3. Add shrimp and bring to a simmer. Cook for 5 more minutes. Season to taste with salt and fresh ground black pepper. Remove from heat and set aside.
4. Place pasta in a bowl with a ladle of the Shrimp Diablo. Garnish with curls of Parmesan cheese and chives.