Shrimp and Linguine Fra Diavolo
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
721 kcal
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Course
Main Course
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Cuisine
Italian
Shrimp and Linguine Fra Diavolo
Description
The dish begins by marinating shrimp with baking soda, salt, crushed red pepper flakes, paprika, and olive oil to tenderize and flavor them. The shrimp are then quickly sautéed until nearly cooked. The sauce builds in the same pan with olive oil, garlic, and anchovies, which dissolve to add umami depth. Red pepper flakes contribute heat, balanced by acidity from dry white wine and plum tomatoes. Oregano and brandy deepen the flavor, creating a complex yet classic Fra Diavolo sauce.
Cooked linguine is added to the sauce, along with reserved pasta water to create a cohesive, silky coating. Parsley is stirred in for brightness, and seasoning with salt and black pepper is adjusted before serving.
The dish offers a combination of tender, juicy shrimp, spicy acidic sauce, and perfectly cooked pasta. Leftovers may be kept refrigerated up to three days but are best eaten fresh as shrimp texture changes when reheated.
Ingredients
For the shrimp
- 1 1/2 pounds (680g) Shrimp U26 or larger, extra large
- 1 teaspoon paprika optional, used just for color
- 1/4 cup (60g) olive oil divided
- 1 teaspoon kosher salt Diamond Crystal brand
- 1 teaspoon red pepper flakes crushed, hot
- 1/2 teaspoon baking soda
Remaining ingredients
- 1 pound (454g) linguine
- 1/4 cup (60g) extra virgin olive oil
- 3 anchovy fillet
- 8 cloves garlic sliced
- 1 teaspoon red pepper flakes or to taste, crushed, hot
- 1/2 cup (120g) white wine dry
- 1 ounce can plum tomatoes hand crushed or blender pulsed
- 1/2 teaspoon oregano dried
- 3 tablespoons (45g) brandy optional
- 1/4 cup Italian flat-leaf parsley minced
- 2 cups (480g) pasta water will most likley not need all of it
- salt to taste
- black pepper to taste
Instructions
For the shrimp
- Place the shrimp, baking soda, salt, crushed red pepper flakes, paprika, and 2 tablespoons of olive oil into a large bowl and mix well to coat. Set aside for at least 10 minutes before sauteeing.
- Heat a large pan to medium-high heat with the remaining olive oil. Once shimmering add the shrimp (work in batches if necessary to not overcrowd) and cook for 60-90 seconds per side or until almost cooked. Place the seared shrimp on a plate and tent with foil.
Finishing the dish
- Bring a large pot of salted water (2 tablespoons kosher salt per gallon of water) to boil.
- Using the same pan as the shrimp, heat it to medium and add a 1/4 cup of olive oil along with the garlic and anchovies. Mash the anchovies with a spoon to help them dissolve. Once the garlic is golden (about 2-3 minutes) add the crushed red pepper flakes and cook for another 30 seconds.
- Add the white wine and turn the heat to high. With a wooden spoon, scrape the bottom of the pan to dislodge any browned bits. One the wine reduces by half add the crushed plum tomatoes and bring to a simmer. Once simmering, turn the heat down to medium-low. Add the oregano and season with a touch of salt and peppper to taste if needed.
- Boil the pasta and cook it to 1 minute less than al dente, making sure to reserve the pasta water. A few minutes before tha pasta is done, add the brandy.
- Next add the pasta and shrimp to the pan and toss or mix to coat.
- If the pasta is too dry, add more of the reserved pasta water. Once the pasta is al dente, remove the pan from the heat and taste the sauce. Season with salt and pepper if required, add the parsley, then serve immediately. Enjoy!
Notes
- Adjust the amount of red pepper flakes to control spiciness to your preference.
- Reserve extra pasta water to adjust sauce consistency if needed before serving.
- Leftovers can be refrigerated for up to three days and reheated in the microwave, but shrimp texture is best on the day of cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 721 kcal
% Daily Value*
| Calories | 721kcal | 36% |
| Carbohydrates | 90.7g | 30% |
| Protein | 47.5g | 95% |
| Fat | 17.6g | 27% |
| Saturated Fat | 2.9g | 15% |
| Cholesterol | 374mg | 125% |
| Sodium | 943mg | 39% |
| Potassium | 1074mg | 23% |
| Fiber | 3g | 12% |
| Sugar | 6.6g | 13% |
| Calcium | 163mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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