Shrimp Fra Diavolo

Course: Main Dish

Cuisine: Italian

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 548kcal

Author: Platings and Pairings

Shrimp Fra Diavolo features sautéed shrimp tossed in a spicy tomato sauce spiked with white wine. It's a quick & easy delicious pasta recipe perfect for the weeknight dinner table.

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Equipment

Ingredients

1 pound linguine
1 pound large shrimp peeled and deveined
2 teaspoons red pepper flakes divided
6 Tablespoons olive oil divided
14 cloves garlic minced, divided
½ teaspoon sugar
1 28-ounce can diced tomatoes drained
1 cup dry white wine or vermouth
¼ cup fresh parsley minced
Salt to taste

Instructions

Bring a large pot of heavily salted water to a boil. Cook the 1 pound linguine, according the package directions, then drain, reserving 1/2 cup pasta cooking liquid.
Meanwhile, combine the 1 pound large shrimp, 1 teaspoon red pepper flakes, 2 TBSP olive oil, and 1 teaspoon salt in a medium bowl. Toss to blend.
Heat a large skillet over medium-high heat. Add the shrimp and arrange in a single layer. Let cook without stirring until the bottoms turn pink, about 30-45 seconds. Flip the shrimp over and cook until pink throughout.
Transfer the shrimp to a bowl and set aside.
Add 3 TBSP olive oil and 3 TBSP of the minced garlic. Cook, stirring frequently, over low heat, until the garlic is light golden, about 7-10 minutes.
Mix in remaining 1 teaspoon red pepper flakes, 1/2 teaspoon salt, ½ teaspoon sugar, 1 28-ounce can diced tomatoes and 1 cup dry white wine. Increase the heat to medium-high and simmer until thickened, about 8 minutes.
Stir reserved shrimp and accumulated juices, remaining garlic and ¼ cup fresh parsley into the sauce. Simmer until the shrimp are heated through, about 1 minute. Add linguini and toss to combine, adding pasta cooking liquid if needed to loosen the sauce.

Video

Notes

How to Store

Store leftovers in an airtight container in the fridge for up to 2 days.
To reheat, warm the leftovers in a skillet over low heat. Add a splash of water or broth to the pan to loosen the sauce, if needed. Reheat it just until it’s warmed through, as cooking it too long can make the shrimp rubbery.
I don’t recommend freezing this dish because shrimp tends to lose its delicate texture and flavor once thawed.

Variations

Swap in lobster for the shrimp to make a lobster fra diavolo.
Add some fresh basil to your finished dish for a pop of extra flavor.

Nutrition