Description
A flavorful and spicy Italian-inspired dish featuring succulent shrimp simmered in a zesty, tomato-based Fra Diavolo sauce served over perfectly cooked linguine pasta. This recipe is easy to prepare and delivers a perfect balance of heat, tang, and aromatic herbs for a satisfying seafood pasta dinner.
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 & 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.
- 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 and sauté for 1-2 minutes, until fragrant and golden brown, being careful not to burn the garlic.
- Deglaze with Wine or Broth: Add the white wine (or chicken broth), scraping up any browned bits from the skillet bottom. Let the liquid simmer for 2-3 minutes to reduce slightly.
- Add and Simmer 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 linguine in salted boiling water according to package directions until al dente, about 8-10 minutes.
- Drain Pasta: Drain the linguine, reserving about 1/2 cup of the pasta cooking water for later use.
- Combine Shrimp and Sauce: Add the cooked shrimp back into the sauce and stir to coat. Heat through for 2 minutes.
- Adjust Sauce Consistency: If the sauce is too thick, add a little of the reserved pasta water to loosen it to your preferred consistency.
- Toss Pasta with Sauce and Shrimp: Add the linguine to the skillet with shrimp and sauce. Toss well to ensure all pasta is coated evenly with the spicy Fra Diavolo sauce.
- Serve and Garnish: Divide the pasta into serving bowls. Garnish with fresh parsley and serve with lemon wedges on the side to add bright fresh citrus as desired.
Notes
- Adjust red pepper flakes according to your heat tolerance.
- You can substitute chicken broth for white wine to keep it non-alcoholic.
- Reserve pasta water to adjust sauce consistency for better coating.
- Serve with crusty bread to soak up the flavorful sauce.
- Use fresh parsley and lemon wedges to brighten the dish before serving.
