Spicy Shrimp Fra Diavolo with Linguine
Shrimp fra Diavolo is a classic Italian dish that is known for its bold flavors and fiery heat. Fresh shrimp are cooked in a spicy tomato sauce made with white wine, garlic, red pepper flakes, and oregano. It takes just 30 minutes, start-to-finish, making it ideal for busy weeknights. Enjoy with garlic bread, a big salad, or roasted veggies.
Servings: 6 servings
Calories: 507kcal
Video
Equipment
Ingredients
- 1 lb linguine
- 1 lb large raw shrimp, peeled, deveined, and tails removed
- 6 Tbsp extra virgin olive oil, divided
- 2 tsp Kosher salt, divided, plus more for cooking pasta
- 1 tsp crushed red pepper flakes, divided
- 8 garlic cloves, finely chopped
- ½ tsp dried oregano
- 1 cup dry white wine
- 28 oz (1 can) can crushed tomatoes, drained, or 1 can diced tomatoes
- ½ tsp granulated sugar
- ¼ cup fresh parsley, finely chopped, plus more for serving
- Lemon wedges, for serving
- Baguette, optional, for serving
- Flaky sea salt, for serving
Instructions
- Cook the pasta. Bring a large pot of water to a rapid boil, then add a generous 2-3 Tbsp of Kosher salt. Add 1lb linguine, then cook to al dente according to package directions. Before draining, reserve 1 cup of pasta cooking water.
- Season the shrimp. Pat the shrimp dry with a paper towel, then place in a mixing bowl. Drizzle with 2 Tbsp olive oil, 1 tsp Kosher salt, and ¼ tsp crushed red pepper flakes.
- Cook the shrimp. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. When hot, add shrimp and sauté until just cooked through, about 1-2 minutes on the first side and just 1 minute more on the second. Transfer the shrimp to a plate, then lower the heat to medium.
- Sauté the aromatics. Add the remaining 2 Tbsp olive oil to the skillet, then add 8 cloves chopped garlic, remaining ¾ tsp crushed red pepper flakes, and ½ tsp dried oregano. Cook until fragrant, about 1-2 minutes.
- Make the fra diavolo sauce. Pour in 1 cup dry white wine, then increase the heat to medium-high. Allow the wine to reduce for about 2 minutes, then add the drained diced tomatoes and ½ tsp sugar. Stir well, then simmer for 10 minutes.
- Finish the pasta in a skillet. Add the cooked pasta, shrimp (along with any juices), about ½ cup of reserved cooking water, and ¼ cup chopped parsley to the sauce. Toss to thoroughly mix, then add additional cooking water if you want a looser sauce. Divide evenly between 6 bowls, then serve with a drizzle of extra virgin olive oil, additional chopped parsley, grated Parmesan, lemon wedges, and crusty bread. A pinch of flaky sea salt at the end is always nice!
Notes
- Make ahead: Cook shrimp and sauce up to 3 days ahead; refrigerate. Cook pasta fresh and reheat shrimp and sauce to serve.
- Storage & reheating: Refrigerate leftovers up to 3 days. Reheat gently in a skillet.
- Freezing: Freeze up to 3 months. Thaw completely, then reheat on the stovetop.
- Variations: Add scallops or lobster (about 8 oz each if using two). For extra depth, deglaze with brandy or Cognac before adding garlic. Finish with fresh herbs or a few tablespoons of cold butter for a silkier sauce.
Nutrition
Calories: 507kcal | Carbohydrates: 62g | Protein: 21g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 1275mg | Potassium: 395mg | Fiber: 3g | Sugar: 4g | Vitamin A: 494IU | Vitamin C: 8mg | Calcium: 86mg | Iron: 2mg
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