Shrimp Fra Diavolo (Edit recipe)

This fiery Italian-American dish is made with juicy shrimp simmered in a spicy tomato sauce. A light and delicious seafood pasta recipe perfect for a flavorful weeknight dinner.

15 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	538
Fat:	15 g
Carbohydrates:	69 g
Protein:	30 g
Cholesterol:	220 g
Sodium:	1260 mg
Fiber:	4 g
Sugars:	6 g
Calculated per serving.

by scarlatifamilykitchen

View original recipe

Serves: 6

Ingredients

1 lb Linguine
2 lb Raw Shrimp
1 tsp Kosher Salt
0.5 tsp Black Pepper
5 Tbsp Olive Oil, divided
1 cup Yellow Onion, diced
1 Tbsp Garlic, minced
2 tsp Red Pepper Flakes
2 tsp dried Oregano
0.5 cup White Wine, dry (chardonnay, pinot grigio or sauvignon blanc)
28 oz Fire Roasted Diced Tomatoes

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook the linguine in a large pot of boiling salted water until al dente.
While the pasta cooks, pat the shrimp dry with paper towels to remove any excess moisture and season with salt and pepper.
Heat a large skillet over medium heat on the stovetop and add 3 tablespoons of olive oil.
Working in batches, add the shrimp in an even layer in the skillet and cook on each side for 1-2 minutes until lightly browned. Remove from the skillet to a plate to rest.
Add the remaining 2 tablespoons of olive oil along with the diced onions. Saute for 3-4 minutes until they start to soften.
Add the garlic, red pepper flakes, and oregano and saute for 1-2 minutes until lightly browned and fragrant.
Deglaze the skillet with the white wine, scraping the bottom of the pan to remove any stuck on bits.
Stir in the fire roasted tomatoes and ½ cup of the pasta cooking liquid. Reduce the heat to medium low and let the sauce simmer for 2-3 minutes to slightly reduce.
While the sauce is simmering, drain the remaining liquid from the pasta and set aside.
Add the shrimp back to the sauce and simmer until they are just heated through.
Toss the shrimp and sauce with the linguine and serve topped with chopped fresh parsley or basil.

Notes

Shrimp - Use fresh or frozen shrimp. Frozen need to be thawed and drained.
Seafood - Substitute shrimp for lobster or simmer mussels or clams in the sauce.
Tomatoes - Regular fire roasted or regular canned diced tomatoes can be used.
Wine - Replace with broth or extra pasta water, if needed.
Pasta - Use spaghetti, fettuccine, or angel hair pasta, as well as gluten-free pasta.
Storage Instructions - Keep in an airtight container in the refrigerator for 3-5 days. Reheat in the microwave or in a skillet on the stovetop over medium low heat.