Shrimp and Linguine Fra Diavolo with al dente pasta, plump shrimps, and a spicy tomato sauce. It’s quick and easy to make yet comes with big, bold flavors everyone at the dinner table is sure to love.
Since we’re still fresh off that delicious spicy ramen noodles from yesterday, I thought I’ll share with you today one of my favorite pasta recipes.
Like the dragon noodles, this Shrimp and Linguine Fra Diavolo will rock your taste buds with its big, bold flavors. But while the former is chock-full of chicken, shrimp and a variety of veggies, the latter comes with the simplest of ingredients.
All you need to turn out an awesome pasta dish that’s sure to please everyone at the dinner table are generous glugs of EVOO, copious amounts of fresh garlic, crushed tomatoes, fiery red pepper flakes, plump shrimps and of course, linguine.
This pasta dish makes the perfect 30 minutes or less weeknight dinner and is just what need when you want to churn out a meal in a hurry and be out of the kitchen in no time. We’ve had those days, right?
I used about two teaspoons of red pepper flakes to give the dish its signature heat and I find the amount enough to put a fire in my mouth and have me fanning my tongue between greedy bites. If you have a sturdier disposition for spicy foods, please feel free to add more. You can, of course, use less if you like but why? This Shrimp and Linguine Fra Diavolo translates to “brother’s devil” for a reason and that is its taste-bud-numbing sauce!
I can eat this pasta dish any day, all day with just the tomato sauce but it certainly makes an amazing canvas for shrimp, scallops, lobster, squid, mussels and almost any type of seafood you can think of. Served with crusty french loaves and a side salad, it’s a marvelous meal that’s simple enough for everyday dinner yet fancy enough for company. Bon appetit!
- 1 pound large shrimps, peeled and deveined
- 1 pound linguine
- salt and pepper to taste
- 2 teaspoons +1/2 teaspoon red pepper flakes
- 5 tablespoons olive oil
- 1 onion, peeled and chopped
- 1 whole head garlic, peeled and minced
- 1 can (28 ounces) crushed tomatoes
- Parmesan cheese, grated
- In a bowl, season shrimp with ½ teaspoon of red pepper flakes and salt and pepper to taste. Set aside.
- In a pot over medium heat, bring about a gallon of salted water to a boil. Add linguine and cook for about 1 to 2 minutes less than package directions. Drain well, reserving 1 cup of the pasta water.
- Meanwhile, in a wide pan over medium heat, heat 1 tablespoon of the olive oil. Add shrimp and cook for about 1 to 2 minutes on each side or just until color changes. Remove from pan and keep warm.
- In the pan, add the remaining 4 tablespoons olive oil. Add onions and cook until limp. Add garlic and cook for about 30 to 40 seconds or until aromatic. Add the remaining 2 teaspoons red pepper flakes and cook, stirring regularly, for about 20 to 30 seconds.
- Add crushed tomatoes and bring to a boil. Lower heat and simmer for about 25 to 30 minutes or until reduced.
- Add pasta and reserved pasta water. Add shrimps. Gently toss to combine and evenly coat with sauce. Continue to cook for about 2 to 3 minutes or until pasta is heated through and al dente. Season with salt to taste.
- Serve hot with Parmesan cheese, if desired.