Diavolo is the Italian word for devil and refers to sauces seasoned with hot chiles. In this 20-minute recipe, red pepper flakes provide plenty of heat for a shrimp and tomato sauce that's tossed with linguine.
Heat oil in large skillet over medium-high heat. Add shrimp; cook 30 seconds. Add garlic, pepper flakes and 1 /4 teaspoon salt; cook, stirring occasionally, 2 minutes or until shrimp are curled and pink. Be careful not to overcook. With slotted spoon, remove shrimp to bowl.
Meanwhile, cook linguine in large pot of lightly salted boiling water until al dente, firm but tender, about 12 minutes. Drain well.
Stir together tomatoes, tomato paste, basil and remaining salt in skillet. Bring to boiling over medium-high heat; cook for 10 minutes or until sauce is thickened.
To serve, add cooked shrimp to sauce; gently heat through very briefly. Toss with the pasta or serve on top of it. Makes 12 servings.