Shrimp Scampi Fra Diavolo
User Reviews
3.6
Shrimp Scampi Fra Diavolo
Description
This recipe involves cooking bucatini (or similar pasta) just short of al dente and reserving some cooking liquid. Garlic is gently sautéed in olive oil until fragrant without browning, then shrimp are cooked until opaque if raw, or added later if pre-cooked. White wine, lemon juice, and dried chili flakes combine to create the sauce base, which is simmered briefly to reduce.
The sauce is enriched by gradual addition of unsalted butter, creating a silky texture. Finished with fresh chopped parsley, the pasta is tossed with the sauce and shrimp, loosening the sauce with reserved pasta water if needed to coat evenly. The dish can be garnished with additional parsley and optional Parmesan cheese.
Flavor is bright with citrus and wine, balanced by the spicy heat from chili flakes and umami from garlic and butter. Texture varies from al dente pasta to tender shrimp, offering a harmonious seafood pasta experience with a spicy edge.
Ingredients
- 3/4 lb bucatini pasta spaghetti, or linguine
- 3 Tbsp extra virgin olive oil
- 6 cloves garlic minced
- 1 lb frozen peeled de-veined, tail on shrimp, defrosted (use cooked or uncooked)
- 1/2 cup dry white wine or vermouth
- lemon juice of 1
- 1 tsp dried chili flakes more or less to taste
- 1/4 cup parsley chopped, fresh
- salt fresh cracked
- black pepper fresh cracked
- 2 Tbsp butter cut in chunks, unsalted
garnish
- parsley chopped, more
- Parmesan Cheese optional
Instructions
- Cook the pasta according to the package directions, but cook just until tender and al dente, usually a few minutes short of what the instructions tell you. Reserve 1/2 cup of the liquid, then drain and set aside.
- Heat the olive oil in a large skillet, and saute the garlic for several minutes, stirring constantly so it doesn't brown. If you are using raw shrimp, add them now, and saute for a few minutes until they have turned opaque and start to curl. Be sure to turn them at least once so they cook evenly.
- Add the wine to the pan, along with the lemon juice and chili flakes and let it boil until slightly reduced. If you are using cooked shrimp, add it now, along with the parsley.
- Stir in the butter, a bit at a time. Return the pasta to the pan, and toss well. Add some of the reserved pasta water if you need more sauce.
- Serve hot with extra parsley, and Parmesan cheese, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 597 kcal
% Daily Value*
| Calories | 597kcal | 30% |
| Carbohydrates | 69g | 23% |
| Protein | 35g | 70% |
| Fat | 18g | 28% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 198mg | 66% |
| Sodium | 154mg | 6% |
| Potassium | 598mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 645IU | 13% |
| Vitamin C | 21mg | 23% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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