Shrimp Fra Diavolo
Plump shrimp in a fiery tomato sauce spiked with garlic, red pepper, and white wine, tossed with linguine.
Details
Ingredients
- 1 lb linguine
- 1.5 lbs large shrimp, peeled and deveined
- 3 tbsp olive oil
- 6 cloves garlic, thinly sliced
- 1 tsp red pepper flakes (or more to taste)
- 1/2 cup dry white wine
- 1 can (28 oz) crushed tomatoes
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- 1
Cook linguine to al dente. Reserve 1 cup pasta water, then drain.
- 2
Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, cooking 1 minute until fragrant.
- 3
Pour in white wine and simmer 2 minutes until reduced by half.
- 4
Add crushed tomatoes, season with salt and pepper, and simmer 10 minutes until slightly thickened.
- 5
Add shrimp to the sauce in a single layer. Cook 2-3 minutes per side until pink and just cooked through.
- 6
Toss in linguine and parsley, adding pasta water as needed to loosen.
- 7
Serve immediately — the shrimp will continue to cook from residual heat.
About This Recipe
The vibrant heart of Italian-American comfort food, Shrimp Fra Diavolo, captures the spirit of bold flavors and hearty meals. Born from the resourceful kitchens of Italian immigrants, particularly in the bustling boroughs of New York, this dish translates to "Brother Devil," a playful nod to its signature spicy kick. What makes it truly special is its incredible balance: plump, sweet shrimp quickly cooked to perfection, enveloped in a rich, fiery tomato sauce that sings with garlic and red pepper flakes. The technique is deceptively simple but crucial: building a robust aromatic base with thinly sliced garlic and a generous hand of red pepper, then deglazing with dry white wine to layer acidity and complexity before crushed tomatoes create the lush foundation. Opt for large, high-quality shrimp for the best texture and flavor, and choose a dry white wine you'd enjoy drinking. While traditionally paired with linguine, variations abound, from adding other seafood like mussels or calamari for a "Frutti di Mare" twist, to using spaghetti or bucatini. Serve this alongside crusty Italian bread to sop up every last drop of the delectable sauce and a crisp green salad to cut through the richness, making for an unforgettable weeknight meal or impressive dinner party offering.
Tips & Tricks
- • To ensure perfectly tender shrimp, add them to the simmering sauce only for the last 2-3 minutes of cooking, just until they turn pink and opaque, then immediately remove the pan from the heat. Overcooked shrimp will become rubbery.
- • For an even richer sauce with added depth, stir in a tablespoon of unsalted butter and a sprinkle of fresh basil alongside the parsley just before serving. A pinch of dried oregano can also be added with the tomatoes for another layer of traditional Italian flavor.
- • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, do so gently on the stovetop over low heat, adding a splash of water or chicken broth if the sauce has thickened too much.
- • Elevate the meal by serving with warm, crusty garlic bread and a crisp, peppery arugula salad dressed simply with lemon and olive oil. Pair with a dry, crisp white wine like Pinot Grigio or Vermentino to complement the seafood and spice.
Nutrition Facts
Per serving (approximate)