Shrimp Linguine Fra Diavolo with al dente pasta, plump shrimps in 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 spicy ramen noodles I posted yesterday was well received and you seem to love it as much as I do, I thought I’ll share today another of my favorite pasta recipes.
Like the dragon noodles, this Shrimp 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, this one here comes with the simplest of ingredients.
All you need to pull this spicy pasta dish and make yourself the heroine at the dinner table are generous glugs of olive oil, copious amounts of fresh garlic, crushed tomatoes, red pepper flakes, plump shrimps and of course, linguine. Short on prep yet big on taste, it’s perfect for weeknight dinners or when entertaining a crowd!
What is Fra Diavolo Sauce?
Fra Diavolo which translates to brother’s devil is a boldly flavored sauce for pasta or seafood. It’s traditionally made of fresh tomatoes or tomato sauce along with chili peppers to give it its signature heat.
I used about two teaspoons of red pepper flakes, and I find it enough to put a fire in my mouth and have me fanning my tongue between greedy bites. Feel free to adjust depending lease feel free amount depending on everyone’s tolerance for spice.
I can eat this linguine dish any day, all day with just the fra diavolo tomato sauce but it certainly makes a fantastic canvas for shrimp, scallops, lobster, squid, mussels and almost any type of seafood you can think of. Serve with crusty french loaves and a side salad for 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 1/2 teaspoons red pepper flakes
- 5 tablespoons olive oil
- 1 onion, peeled and chopped
- 1 head garlic, peeled and minced
- 28 ounces crushed tomatoes
- 1 cup dry white wine
- grated Parmesan cheese
- In a bowl, season shrimp with 1/2 teaspoon of red pepper flakes and salt and pepper to taste. Set aside.
- In a pot over medium heat, bring about 4 quarts of salted water to a boil. Add linguine and cook for about 1 to 2 minutes shy of package directions. Drain well, reserving 1 cup of the pasta water.
- 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 softened.
- 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 wine and bring to a boil. Lower heat and simmer for about 15 to 20 minutes or until reduced.
- Add pasta, shrimps, and reserved pasta water. 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. Divide into serving plates and garnish with Parmesan cheese, if desired. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”