Description
Shrimp Fra Diavolo is a vibrant, spicy Italian-American pasta dish featuring perfectly seared shrimp tossed in a rich, homemade Calabrian chili-infused tomato sauce. This flavorful recipe combines succulent shrimp with al dente linguine, fresh garlic, and a touch of heat from red pepper flakes and chili paste, creating an easy yet impressive meal perfect for a weeknight dinner.
Ingredients
Scale
Pasta
- 12 ounces dry linguine (or pasta of choice)
Shrimp
- 1¼ pounds large shrimp, cleaned with tails-on
- ½ teaspoon red pepper flakes
- Salt, to taste (½ teaspoon for shrimp tossing plus additional as needed)
Sauce & Other Ingredients
- 5 tablespoons olive oil, divided
- 10-12 cloves garlic
- ½-2 tablespoons Calabrian chili paste
- ⅛ teaspoon baking soda
- 1 (28 ounce) can whole San Marzano tomatoes, squished down (or diced)
- ¾ cup shrimp, fish, or chicken stock
- 3 tablespoons fresh parsley, divided
Instructions
- Cook Pasta: Bring a large pot of water to a rolling boil. Generously salt the water and cook the linguine according to package directions until al dente. Reserve ½ cup of the pasta cooking water and drain the rest. Set aside.
- Sear Shrimp: Pat the cleaned shrimp dry thoroughly with paper towels to ensure a good sear. Toss the shrimp with red pepper flakes and ½ teaspoon salt in a bowl. Heat a 3-quart nonstick sauté pan over medium-high heat and add 2 tablespoons olive oil. Add the shrimp in a single layer and cook for 45-60 seconds without moving to get a good sear. Flip and cook another 30-45 seconds until shrimp is opaque and cooked through. Remove the shrimp to a rimmed plate. Repeat for remaining shrimp using the same method.
- Prepare Fra Diavolo Sauce: In the same skillet, add the remaining 3 tablespoons olive oil. Add the garlic cloves and Calabrian chili paste, stirring to combine. Cook for about 30 seconds until fragrant. Add the baking soda, ½ teaspoon kosher salt, the squished San Marzano tomatoes, and ¾ cup stock. Bring the mixture to a simmer, then reduce heat to medium-low. Cook uncovered for 10 minutes, stirring often, until the sauce thickens and flavors meld.
- Combine Shrimp and Sauce: Once the sauce is thickened, add the cooked shrimp along with any accumulated juices on the plate back into the skillet. Stir in 2 tablespoons of fresh parsley. Toss gently to coat the shrimp in the spicy tomato sauce and heat through for a minute or two.
- Toss Pasta: Add the drained linguine directly into the skillet with the shrimp and sauce. Toss vigorously to combine and coat the pasta thoroughly. If the sauce feels too thick, gradually add reserved pasta water until your desired consistency is reached. Taste the dish and adjust salt and seasoning as needed.
- Serve: Plate the Shrimp Fra Diavolo and garnish with the remaining fresh parsley. Serve immediately, optionally paired with crunchy garlic bread for added texture and flavor.
Notes
- Shrimp Fra Diavolo offers a perfect balance of spicy chili heat and sweet shrimp, making it an ideal quick and flavorful weeknight meal.
- Adjust the amount of Calabrian chili paste to control the level of spiciness according to your preference.
- Using San Marzano tomatoes provides a naturally sweet and rich tomato flavor, but any good quality plum tomatoes can be substituted.
- The baking soda helps reduce acidity in the tomato sauce for a smoother flavor.
- Reserve some pasta water when cooking the pasta; it helps adjust sauce consistency and helps it cling better to the pasta.
- This dish pairs beautifully with a crisp green salad and a glass of chilled white wine.
Nutrition
- Serving Size: 1 serving (approx. 1/5 of recipe)
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 215 mg
