Shrimp Fra Diavolo
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.
Ingredients
- 1 lb1 lb1 lb Linguine
- 2 lb2 lb2 lb Raw Shrimp
- 1 tsp1 tsp1 tsp Kosher Salt
- 0.5 tsp0.5 tsp0.5 tsp Black Pepper
- 5 Tbsp5 Tbsp5 Tbsp Olive Oil, divided
- 1 cup1 cup1 cup Yellow Onion, diced
- 1 Tbsp1 Tbsp1 Tbsp Garlic, minced
- 2 tsp2 tsp2 tsp Red Pepper Flakes
- 2 tsp2 tsp2 tsp dried Oregano
- 0.5 cup0.5 cup0.5 cup White Wine, dry (chardonnay, pinot grigio or sauvignon blanc)
- 28 oz28 oz28 oz Fire Roasted Diced Tomatoes
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Process
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.
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About This Recipe
Show nutritional information
Coconut Free Dairy Free Egg Free Entrées Nut Free Other Pescetarian SeafoodThis 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. |
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