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Shrimp and Linguine Fra Diavolo

Shrimp and Linguine Fra Diavolo combines succulent shrimp with al dente pasta tossed in a garlicky, spicy tomato sauce.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 4
Calories: 721 kcal
Course: Main Course
Cuisine: Italian

Ingredients

For the shrimp
  • 1 1/2 pounds (680g) extra large shrimp U26 or larger
  • 1 teaspoon paprika optional, used just for color
  • 1/4 cup (60g) olive oil divided
  • 1 teaspoon Diamond Crystal kosher salt
  • 1 teaspoon crushed hot red pepper flakes
  • 1/2 teaspoon baking soda
Remaining ingredients
  • 1 pound (454g) linguine
  • 1/4 cup (60g) extra virgin olive oil
  • 3 anchovy fillets
  • 8 cloves garlic sliced
  • 1 teaspoon crushed hot red pepper flakes or to taste
  • 1/2 cup (120g) dry white wine
  • 1 28-ounce can plum tomatoes hand crushed or blender pulsed
  • 1/2 teaspoon dried oregano
  • 3 tablespoons (45g) brandy optional
  • 1/4 cup minced flat-leaf Italian parsley
  • 2 cups (480g) pasta water will most likley not need all of it
  • salt and pepper to taste

Instructions

For the shrimp
    Cup of Yum
  1. 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.
  2. 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
  1. Bring a large pot of salted water (2 tablespoons kosher salt per gallon of water) to boil.
  2. 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.
  3. 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.
  4. 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.
  5. Next add the pasta and shrimp to the pan and toss or mix to coat.
  6. 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

  • Increase or decrease hot red pepper flakes to taste. 
  • Always reserve extra pasta water just in case the pasta dries out while sitting and or waiting to serve.
  • Leftovers can be saved for up to 3 days and reheated in the microwave. Though, I recommend eating all the shrimp on the same day.  Shrimp do not reheat too well.

Nutrition Information

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 (31%) Fiber 3g (12%) Sugar 6.6g (13%) Calcium 163mg (16%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 721

% 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.