Shrimp Fra Diavolo Linguine: A Spicy Seafood Pasta Recipe

Shrimp Fra Diavolo Linguine: Prepare to ignite your taste buds with this fiery and flavorful Italian-American classic! Imagine perfectly cooked linguine, coated in a vibrant, spicy tomato sauce, and studded with succulent shrimp. This isn’t just a meal; it’s an experience, a culinary journey that will leave you craving more.

While the exact origins are debated, Shrimp Fra Diavolo, meaning “Brother Devil” in Italian, likely emerged in Italian-American restaurants in the mid-20th century. It’s a testament to the ingenuity of adapting traditional Italian flavors to suit American palates, resulting in a dish that’s both comforting and exciting. The “Fra Diavolo” moniker hints at the dish’s defining characteristic: a generous kick of chili peppers that adds a delightful warmth to every bite.

People adore Shrimp Fra Diavolo Linguine for its bold flavors and satisfying texture. The combination of tender shrimp, perfectly al dente linguine, and a rich, spicy tomato sauce is simply irresistible. It’s a dish that’s equally suitable for a casual weeknight dinner or a special occasion. Plus, it’s relatively quick and easy to prepare, making it a winner in my book! The beauty of this recipe lies in its adaptability; you can adjust the spice level to your preference, ensuring a personalized culinary adventure. So, are you ready to create your own version of this beloved dish? Let’s get cooking!

this Recipe

Ingredients:

• 1 pound linguine pasta
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (or more, to taste)
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
• 1 (28 ounce) can crushed tomatoes
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper (or to taste)
• 1 pound large shrimp, peeled and deveined
• 1/4 cup chopped fresh parsley
• Lemon wedges, for serving (optional)

Preparing the Sauce:

1. First, let’s get that amazing Fra Diavolo sauce going! In a large, deep skillet or pot, heat the olive oil over medium heat. You want the oil to shimmer, but not smoke.
2. Add the minced garlic and red pepper flakes to the hot oil. Be careful not to burn the garlic, as it can become bitter. Cook for about 30 seconds, or until fragrant. The aroma should be intoxicating!
3. Now, pour in the dry white wine. This will deglaze the pan, lifting up any flavorful bits that may have stuck to the bottom. Let the wine simmer for about 2-3 minutes, allowing the alcohol to evaporate slightly. This step is crucial for developing the sauce’s depth of flavor.
4. Next, add the crushed tomatoes, diced tomatoes (with their juice), dried oregano, dried basil, salt, and pepper. Stir everything together well to combine all the ingredients.
5. Bring the sauce to a simmer, then reduce the heat to low. Cover the pot and let the sauce simmer for at least 20 minutes, or up to 30 minutes. The longer it simmers, the more the flavors will meld together and deepen. Stir occasionally to prevent sticking. This is where the magic happens!

Cooking the Pasta:

1. While the sauce is simmering, it’s time to cook the linguine. Fill a large pot with salted water and bring it to a rolling boil. The water should be generously salted – think of it as the sea! This will season the pasta from the inside out.
2. Add the linguine to the boiling water and cook according to the package directions, usually around 8-10 minutes, or until al dente. Al dente means “to the tooth” in Italian, so the pasta should be firm but not crunchy.
3. Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is liquid gold! We’ll use it later to help the sauce cling to the pasta.
4. Drain the pasta in a colander. Don’t rinse it! We want to keep that starchy goodness.

Cooking the Shrimp:

1. Now, let’s cook the shrimp. If your sauce has been simmering for at least 20 minutes, it’s ready for the shrimp.
2. Increase the heat under the sauce to medium. Add the shrimp to the sauce and stir to coat them evenly.
3. Cook the shrimp for about 3-5 minutes, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery. The cooking time will depend on the size of your shrimp.
4. If the sauce seems too thick, add a little of the reserved pasta water to thin it out to your desired consistency. This will also help the sauce coat the pasta beautifully.

Combining and Serving:

1. Add the drained linguine to the skillet with the sauce and shrimp. Toss everything together well to ensure that the pasta is evenly coated with the sauce.
2. If needed, add a little more of the reserved pasta water to create a creamy, luscious sauce.
3. Stir in the chopped fresh parsley. This adds a pop of freshness and color to the dish.
4. Serve the Shrimp Fra Diavolo Linguine immediately. Garnish with extra parsley and lemon wedges, if desired. A sprinkle of Parmesan cheese is also a delicious addition, although purists might argue that cheese and seafood don’t mix!

Tips and Variations:

• Spice Level: Adjust the amount of red pepper flakes to your liking. If you’re sensitive to spice, start with a smaller amount and add more as needed. For a milder dish, you can even omit the red pepper flakes altogether.
• Seafood Variations: Feel free to add other seafood to this dish, such as mussels, clams, or scallops. Add them to the sauce along with the shrimp and cook until they open.
• Vegetarian Option: For a vegetarian version, omit the shrimp and add vegetables such as bell peppers, zucchini, or mushrooms to the sauce.
• Wine Pairing: A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc pairs perfectly with Shrimp Fra Diavolo Linguine.
• Make Ahead: You can make the sauce ahead of time and store it in the refrigerator for up to 3 days. When ready to serve, simply reheat the sauce and add the shrimp and pasta.
• Fresh Herbs: Using fresh herbs like basil and oregano will elevate the flavor of the sauce even further. If you have them on hand, feel free to substitute them for the dried herbs.
• Tomato Paste: For a richer, more concentrated tomato flavor, you can add a tablespoon or two of tomato paste to the sauce while it’s simmering.
• Anchovy Paste: For a deeper, more complex flavor, try adding a small amount of anchovy paste to the sauce. It adds a savory umami note that complements the seafood beautifully. Start with about 1/2 teaspoon and adjust to taste.
• Lemon Zest: A little lemon zest added to the sauce will brighten the flavors and add a touch of acidity.
• Serving Suggestions: Serve Shrimp Fra Diavolo Linguine with a side of crusty bread for soaking up the delicious sauce. A simple green salad is also a great accompaniment.

Enjoy your homemade Shrimp Fra Diavolo Linguine! I hope you find this recipe easy to follow and that it brings you as much joy to make as it does to eat. Buon appetito!

Conclusion:

This Shrimp Fra Diavolo Linguine isn’t just another pasta dish; it’s a vibrant, flavorful experience that will transport you straight to the Italian coast! The perfect balance of sweet shrimp, tangy tomatoes, and that signature spicy kick makes it an absolute must-try for any pasta lover. I truly believe this recipe will become a weeknight staple in your home, just as it has in mine.

But why is it so special? It’s the simplicity, really. We’re using fresh, high-quality ingredients that sing together in perfect harmony. The sauce comes together quickly, meaning you can have a restaurant-quality meal on the table in under 30 minutes. And let’s be honest, who doesn’t love a little bit of heat? The Fra Diavolo sauce adds a delightful warmth that’s both comforting and exciting.

Beyond the incredible flavor, this recipe is also incredibly versatile. Feel free to adjust the spice level to your liking. If you’re not a fan of intense heat, start with a smaller amount of red pepper flakes and add more to taste. Conversely, if you’re a spice fiend like me, don’t be afraid to really crank it up!

Looking for serving suggestions? This Shrimp Fra Diavolo Linguine pairs beautifully with a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc. A simple side salad with a light vinaigrette would also be a welcome addition to the meal. For a truly authentic Italian experience, serve it with some crusty bread for soaking up all that delicious sauce.

And the variations are endless! You could easily substitute the shrimp with scallops, mussels, or even chicken. If you’re vegetarian, try adding some roasted vegetables like zucchini, bell peppers, or eggplant. You could also experiment with different types of pasta. While linguine is my personal favorite, spaghetti, fettuccine, or even penne would work well.

Another fun variation is to add a splash of cream at the end for a richer, more decadent sauce. This will mellow out the spice slightly and create a truly luxurious dish. Or, for a lighter option, try using cherry tomatoes instead of canned diced tomatoes. They’ll add a burst of sweetness and freshness to the sauce.

I’m so confident that you’re going to love this recipe. It’s quick, easy, and incredibly satisfying. It’s the perfect dish for a weeknight dinner, a special occasion, or even a casual get-together with friends.

So, what are you waiting for? Head to the kitchen, gather your ingredients, and get ready to create some culinary magic! I can’t wait to hear what you think. Please, try this Shrimp Fra Diavolo Linguine recipe and don’t hesitate to share your experience in the comments below. Let me know what variations you tried, what you paired it with, and most importantly, how much you enjoyed it! Happy cooking! I hope you enjoy this recipe as much as I do.