Description
Spicy Shrimp Fra Diavolo with Linguine is a bold and vibrant dish that brings the heat! Succulent shrimp are simmered in a fiery, garlicky tomato sauce with a hint of wine, then served over linguine for the perfect Italian meal. It’s a deliciously spicy twist on a classic seafood pasta dish.
Ingredients
For the Shrimp:
-
1 lb large shrimp, peeled and deveined (tails on)
-
2 tablespoons olive oil
-
Salt and pepper, to taste
For the 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
-
Fresh parsley, chopped (for garnish)
-
Fresh lemon wedges (for serving)
For the Linguine:
-
12 oz linguine pasta
-
Salt for the pasta water
Instructions
-
For the Shrimp:
1. 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 to the skillet and cook for about 2-3 minutes on each side, until pink and opaque. Remove from the skillet and set aside.
For the Sauce:
2. Make the Sauce:
-
In the same skillet, add 3 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes and sauté for 1-2 minutes, until fragrant and golden brown (be careful not to burn the garlic).
-
Add the white wine (or chicken broth), scraping up any browned bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes to reduce slightly.
-
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 the sauce thickens slightly.
For the Linguine:
3. Cook the Linguine:
-
While the sauce simmers, cook the linguine in salted water according to the package directions, usually about 8-10 minutes for al dente pasta.
-
Drain the linguine, reserving about 1/2 cup of pasta water.
Combine and Serve:
4. Combine Shrimp and Sauce:
-
Add the cooked shrimp back into the sauce and stir to coat. Let the shrimp heat through for an additional 2 minutes.
-
If the sauce is too thick, add a little of the reserved pasta water to loosen it up to your desired consistency.
5. Toss Pasta:
-
Add the cooked linguine to the skillet with the shrimp and sauce. Toss to combine, making sure the pasta is fully coated with the spicy sauce.
6. Serve:
-
Divide the pasta into serving bowls. Garnish with fresh parsley and serve with lemon wedges on the side for a burst of fresh citrus.
-
Notes
-
Adjusting Spice Level: You can adjust the amount of red pepper flakes to make the dish as spicy or mild as you like. If you want it extra hot, add a pinch of cayenne pepper or a chopped jalapeño to the sauce.
-
Non-Alcoholic Version: Use chicken broth instead of white wine for a non-alcoholic alternative that still has a rich, savory flavor.
-
Add Veggies: You can add vegetables such as bell peppers, spinach, or mushrooms to the sauce for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Sautéing, Simmering, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 450 kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 170mg