Shrimp Fra Diavolo
Pasta, Seafood
Intermediate

Shrimp Fra Diavolo

Fiery San Marzano tomato sauce with sautéed shrimp over linguine.

"Shrimp Fra Diavolo — fiery, rich, and bursting with Italian flavor. A true ‘Now That’s Italian’ masterpiece!" - Alexia

35 Minutes
Total Time
4
Servings
Intermediate
Level

Ingredients

  • 1 lb linguine
  • 1 (28 oz) can DOP San Marzano tomatoes (crushed)
  • 3 tbsp hot crushed peppers (in oil)
  • 1/2 cup extra virgin olive oil
  • 20 large fresh shrimp (peeled, washed, and deveined)
  • 8–10 cloves minced garlic
  • 1/2 large fresh lemon (juiced)
  • 1 cup Pinot Grigio white wine
  • Sea salt (to taste)
  • Cracked black pepper (to taste)
  • Red chili flakes (to taste)
  • 1/3 cup reserved pasta water
  • 1 cup grated Pecorino Romano cheese
  • 1/2 cup fresh chopped parsley

Instructions

1

Prepare the Shrimp

Peel, wash, and devein the shrimp. Season both sides with sea salt and cracked black pepper. In a large skillet, heat a few tablespoons of olive oil and sear the shrimp for a couple of minutes per side until pink. Remove and set aside.

2

Start the Sauce

In the same skillet, add the minced garlic and red chili flakes. Sauté until the garlic is lightly golden brown and fragrant.

3

Add Tomatoes and Wine

Pour in the crushed San Marzano tomatoes. Season with salt and pepper and cook for 5 minutes. Next, add the white wine and let the alcohol cook out on medium-high heat while stirring.

4

Simmer and Add Crushed Peppers

Reduce heat to low and add 3 tablespoons of hot crushed peppers. Simmer the sauce gently for 25–30 minutes, stirring occasionally.

5

Cook the Pasta

Bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Reserve 1/3 cup of the pasta water before draining.

6

Finish the Sauce

Add the shrimp back into the sauce along with the juice of 1/2 lemon. Simmer for a few minutes on low heat until the shrimp are fully cooked and the sauce thickens slightly.

7

Combine Pasta and Sauce

Add the cooked linguine to the sauce and pour in the reserved pasta water. Toss until the pasta is evenly coated.

8

Serve and Garnish

Fold in half of the grated Pecorino Romano cheese and sprinkle with fresh parsley. Plate the pasta, top with additional cheese and parsley, and drizzle with extra virgin olive oil if desired.