Description
A fiery and flavorful Spicy Shrimp Fra Diavolo tossed with al dente linguine, combining succulent shrimp sautéed in a garlic and red pepper flake-infused tomato sauce, accented by a splash of white wine and aromatic herbs. This classic Italian-American dish delivers a perfect balance of heat, acidity, and fresh citrus brightness for an impressive, restaurant-quality pasta dinner in just 30 minutes.
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
Pasta and Garnish
- 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.
- Cook the shrimp: Add the shrimp to the skillet and cook for about 2-3 minutes on each side, until pink and opaque. Remove 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, being careful not to burn the garlic.
- Deglaze with white wine or broth: Add the white wine (or chicken broth) to the skillet, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
- Build the sauce: Stir in the crushed tomatoes, tomato paste, sugar, oregano, and basil. Season with salt and pepper to taste. Bring the sauce to a simmer and cook for about 10 minutes, stirring occasionally, until it thickens slightly.
- Cook linguine: While the sauce simmers, cook the linguine in salted boiling water according to the package directions until al dente, roughly 8-10 minutes.
- Drain pasta: Drain the linguine, reserving about 1/2 cup of pasta water for adjusting sauce consistency if needed.
- Combine shrimp and sauce: Add the cooked shrimp back into the skillet with the sauce and stir to coat. Let the shrimp heat through for an additional 2 minutes.
- Adjust sauce consistency: If the sauce is too thick, add some of the reserved pasta water gradually to reach your desired consistency.
- Toss pasta with sauce and shrimp: Add the linguine to the skillet and toss thoroughly to coat the pasta evenly with the spicy shrimp sauce.
- Serve and garnish: Divide the pasta into serving bowls. Garnish with freshly chopped parsley and serve with lemon wedges on the side to add a bright, fresh citrus note.
Notes
- Adjust the amount of red pepper flakes to make the dish more or less spicy according to your preference.
- If you prefer a non-alcoholic version, substitute the white wine with chicken broth.
- Reserve some pasta water to loosen the sauce if it thickens too much.
- Serve immediately for the best texture and flavor.
- Garnishing with fresh lemon juice right before eating enhances the brightness of the dish.
