Shrimp Linguine Fra Diavolo
Shrimp and 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.
Servings: 6 Servings
Calories: 550kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 242g | Calories: 550kcal | Carbohydrates: 70g | Protein: 28g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 190mg | Sodium: 783mg | Potassium: 706mg | Fiber: 5g | Sugar: 9g | Vitamin A: 530IU | Vitamin C: 18.1mg | Calcium: 189mg | Iron: 4.8mg