Description
Spicy Shrimp Fra Diavolo with Linguine is a vibrant Italian-American dish featuring succulent shrimp cooked in a zesty, garlicky tomato sauce with a kick of red pepper flakes. Served over perfectly al dente linguine, this flavorful seafood pasta is quick to prepare and ideal for a satisfying weeknight dinner or special occasion.
Ingredients
Scale
Shrimp
- 1 lb large shrimp, peeled and deveined (tails on)
- 2 tablespoons olive oil
- Salt and pepper, to taste
Fra Diavolo Sauce
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (adjust to your spice preference)
- 1/2 cup dry white wine (or chicken broth for non-alcoholic option)
- 1 can (14.5 oz) crushed tomatoes
- 1/4 cup tomato paste
- 1 teaspoon sugar (to balance acidity)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and freshly ground black pepper, to taste
Other Ingredients
- 12 oz linguine pasta
- Salt for the pasta water
- Fresh parsley, chopped (for garnish)
- Fresh lemon wedges (for serving)
Instructions
- Prepare the Shrimp: Season the shrimp with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
- Sauté Garlic and Red Pepper Flakes: In the same skillet, add 3 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes. Sauté for 1-2 minutes until fragrant and golden brown, taking care not to burn the garlic.
- Deglaze with Wine: Pour in the white wine (or chicken broth), scraping the bottom of the skillet to loosen any browned bits. Let it simmer for 2-3 minutes to reduce slightly.
- Add Tomato Ingredients: Stir in the crushed tomatoes, tomato paste, sugar, dried oregano, and dried basil. Season with salt and freshly ground black pepper to taste. Bring the sauce to a simmer and cook for about 10 minutes, stirring occasionally until the sauce thickens a bit.
- Cook Linguine: While the sauce simmers, bring a large pot of salted water to a boil. Cook the linguine according to package instructions, about 8-10 minutes, until al dente. Drain, reserving about 1/2 cup of the pasta water.
- Reheat Shrimp in Sauce: Add the cooked shrimp back into the sauce and stir to coat them well. Allow the shrimp to heat through for an additional 2 minutes.
- Adjust Sauce Consistency: If the sauce is too thick, add some of the reserved pasta water a tablespoon at a time until you reach the desired consistency.
- Toss Pasta and Sauce: Add the drained linguine to the skillet with the shrimp and sauce. Toss everything together thoroughly to ensure the pasta is evenly coated with the spicy Fra Diavolo sauce.
- Serve: Divide the pasta among serving bowls. Garnish with freshly chopped parsley and serve with lemon wedges on the side for an added fresh citrus burst.
Notes
- Adjust red pepper flakes to control the heat level according to your preference.
- You can substitute the white wine with chicken broth for a non-alcoholic version.
- Reserve pasta water to help loosen the sauce if it becomes too thick.
- Use fresh parsley and lemon wedges for brightness and garnish just before serving.
- Ensure shrimp are not overcooked to keep them tender and juicy.
- This dish pairs beautifully with a light green salad and crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
