Shrimp Fra Diavolo over Spaghetti

Toss the shrimp with 4 cloves minced garlic, 2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon cayenne, and 1/4 teaspoon black pepper. Let it sit at room temperature while you build the sauce — 10 minutes is all it needs.

Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium heat. Add the remaining 6 cloves of garlic and cook until fragrant, about 1 minute — don't let it brown.

Pour in the tomato sauce, red wine vinegar, 1 teaspoon salt, 1/2 teaspoon cayenne, and 1/2 teaspoon black pepper. Stir everything together and let it simmer for 10 minutes until the sauce starts to thicken and the flavors marry.

Fold in the fresh basil and give it one more stir. Keep the sauce at a gentle simmer while you cook the pasta.

Bring a large pot of water to a rolling boil. Add 2 tablespoons salt (Dom says: that's not too much — it's the only chance to season the pasta itself). Cook the spaghetti according to package directions until al dente. Reserve 1 cup of that starchy pasta water before you drain.

Drop the seasoned shrimp into the simmering sauce. Cook for 2-3 minutes per side until the shrimp turn pink and curl up. They're small, so watch them — nobody wants rubbery shrimp. Use an instant-read thermometer to verify internal temperature reaches 145°F (63°C) before serving.

Add the drained spaghetti directly to the skillet. Toss everything together, adding splashes of reserved pasta water if the sauce needs to loosen up and coat the noodles.

Remove from heat and stir in the butter for richness and shine. Squeeze in the lemon juice and give it one final toss.

Plate it up family-style in a big bowl or right in the skillet. Finish with extra basil and a sprinkle of Parmesan if you're feeling fancy. Serve immediately — this dish waits for no one.