Description
Shrimp Fra Diavolo sparks up your dinner table with a spicy Italian-American classic that dances with bold flavors and heat. Tender shrimp swim in a zesty tomato sauce that makes your taste buds tingle with pure satisfaction.
Ingredients
Scale
Proteins:
- 10 shrimp, 16/20 count, peeled, deveined, tails on
Starches:
- 8 ounces linguine or pasta of choice
Sauce and Seasonings:
- 1 can (28 ounces) crushed tomatoes
- ½ cup dry white wine
- 1 cup chopped onion
- 2 teaspoons chopped garlic
- 1 ½ teaspoons anchovy paste
- 1 tablespoon extra virgin olive oil
- ¾ teaspoon salt
- ½ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- 3 tablespoons chopped basil
Instructions
- Fill a 6-quart pot with water and heat to a rolling boil. Salt the water generously and drop 8 oz. of linguine into the pot. Cook for 8-9 minutes until pasta reaches al dente consistency.
- Heat 1 tbsp. extra virgin olive oil in a 12-inch skillet over medium temperature. Incorporate 1 ½ tsp. anchovy paste and ½ tsp. red pepper flakes. Sauté for exactly 60 seconds, allowing the ingredients to release their aromatic qualities.
- Add 1 cup chopped onion to the skillet. Stir continuously for 2 minutes until the onion becomes translucent. Introduce 2 tsp. chopped garlic and continue stirring for another 30 seconds.
- Pour ½ cup dry white wine into the skillet. Allow the liquid to simmer and reduce for 1 minute, creating a flavorful base for your sauce.
- Pour the entire 28 oz. can of crushed tomatoes into the pan. Season with ¾ tsp. salt and ¼ tsp. black pepper. Bring the mixture to a vigorous boil, then reduce heat and cover. Simmer for precisely 15 minutes.
- Raise the skillet’s heat to medium. Gently place 10-12 peeled shrimp into the simmering sauce. Cook for 2 minutes, then sprinkle 2 tbsp. chopped basil into the mixture. Continue cooking for an additional minute until shrimp turn completely pink.
- Drain the cooked linguine and transfer it directly into the sauce. Toss thoroughly to ensure every strand is coated. Garnish with the final 1 tbsp. basil and serve immediately while piping hot.
Notes
- Choose fresh, large shrimp for the best texture and flavor in your fra diavolo.
- Anchovy paste adds depth, but whole anchovy fillets create a richer sauce base.
- Keep the heat moderate when cooking garlic to prevent burning, which can make the sauce bitter.
- For a lighter version, replace linguine with zucchini noodles and use less olive oil.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Category: Shrimp
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 670 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 6 g
- Protein: 28 g
- Cholesterol: 155 mg