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Spicy Shrimp Fra Diavolo with Linguine


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  • Author: Olivia
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

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

Scale

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

  1. 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