Description
This Spicy Shrimp Fra Diavolo with Linguine is a vibrant Italian-inspired dish featuring succulent shrimp cooked in a fiery tomato-based sauce infused with garlic, red pepper flakes, and fragrant herbs. Paired with perfectly al dente linguine, this recipe delivers a balanced blend of heat and flavor, garnished with fresh parsley and bright lemon wedges for an irresistible meal perfect for seafood lovers craving a spicy kick.
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 Garnishes
- 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 and sauté for 1-2 minutes until fragrant and golden brown, being careful not to burn the garlic.
- Deglaze the Pan: Pour in the white wine (or chicken broth) and scrape up any browned bits from the bottom of the skillet. Allow the liquid to simmer for 2-3 minutes to reduce slightly, intensifying the flavor.
- Make the Sauce: Stir in the crushed tomatoes, tomato paste, sugar, oregano, and 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 it thickens slightly.
- Cook the Linguine: While the sauce simmers, cook the linguine in a large pot of salted boiling water according to package instructions, typically 8-10 minutes, until al dente. Drain the pasta, reserving about half a cup of pasta water.
- Combine Shrimp and Sauce: Add the cooked shrimp back into the sauce and stir to coat. Let them heat through for another 2 minutes.
- Adjust Sauce Consistency: If the sauce is too thick, add some of the reserved pasta water a little at a time until you reach your preferred sauce consistency.
- Toss Pasta with Sauce: Add the cooked linguine to the skillet with the shrimp and sauce. Toss well to combine, ensuring the pasta is fully coated with the flavorful, spicy sauce.
- Serve: Divide the pasta into serving bowls. Garnish with freshly chopped parsley and serve with lemon wedges on the side to add a fresh citrus burst to each bite.
Notes
- Adjust the red pepper flakes according to your desired spice level; you can reduce or increase the amount.
- Using white wine enhances the depth of flavor, but chicken broth is a great non-alcoholic substitute.
- Reserve some pasta water to help loosen the sauce if it becomes too thick, which also helps the sauce adhere better to the pasta.
- For an even more intense garlic flavor, you can add an extra clove of garlic or use roasted garlic.
- This dish pairs excellently with a crisp white wine or a light, citrusy sparkling water.
