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Plump, juicy shrimp tossed in a fiery tomato sauce with garlic and white wine, served over linguine. This classic Italian-American dish delivers a perfect kick of heat and is ready in under 30 minutes for a fantastic weeknight dinner.
Cook the pasta: Bring a large pot of water to a rolling boil. Add 2 tablespoons of salt, then add the linguine. Cook according to package directions until al dente, typically 8-10 minutes. Before draining, reserve 1 cup of the starchy pasta water, then drain the pasta.
Sauté the aromatics: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent.
Bloom the spices: Add the minced garlic and red pepper flakes to the skillet. Cook for about 1 minute, stirring constantly, until fragrant. Be careful not to let the garlic burn.
Build the sauce: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes until it has reduced by about half. Stir in the crushed tomatoes, 1 tsp salt, black pepper, and optional sugar. Bring to a simmer, then reduce the heat to low and let it cook for 10 minutes to allow the flavors to meld.
Cook the shrimp: Pat the shrimp dry with paper towels. Add them to the simmering sauce and cook for 2-3 minutes, stirring, just until they turn pink, opaque, and curl into a 'C' shape. Do not overcook.
Combine and serve: Add the drained linguine directly to the skillet with the sauce. Toss thoroughly to coat the pasta. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency. Stir in the fresh parsley and serve immediately.
Plump, juicy shrimp tossed in a fiery tomato sauce with garlic and white wine, served over linguine. This classic Italian-American dish delivers a perfect kick of heat and is ready in under 30 minutes for a fantastic weeknight dinner.
This italian_american recipe takes 35 minutes to prepare and yields 4 servings. At 700.6 calories per serving with 41.39g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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Incorporate other seafood like mussels, clams, or calamari along with the shrimp for a 'Frutti di Mare' version. Add clams and mussels with the tomatoes and cook until they open.
For a richer, less fiery sauce, stir in 1/4 cup of heavy cream or mascarpone cheese at the very end.
Sauté sliced mushrooms, zucchini, or roasted red peppers with the onions for added nutrition and flavor.
Stir in a handful of fresh basil leaves or a teaspoon of dried oregano along with the parsley for a more complex herbal flavor.
Shrimp is a high-quality, low-fat protein source that is essential for building and repairing tissues, making enzymes, and supporting overall muscle health.
The tomato-based sauce is packed with lycopene, a powerful antioxidant linked to a reduced risk of heart disease and certain cancers. Garlic also provides antioxidant benefits.
The use of extra virgin olive oil provides monounsaturated fats, which are known to support cardiovascular health by helping to reduce bad cholesterol levels.
'Fra Diavolo' translates to 'Brother Devil' in Italian. It refers to the spicy nature of the sauce, which gets its heat from red pepper flakes.
It can be part of a healthy diet. Shrimp is a great source of lean protein, and the tomato sauce is rich in antioxidants. However, it is high in carbohydrates from the pasta and can be high in sodium. Portion control is key.
A typical serving of Shrimp Fra Diavolo contains approximately 650-750 calories, depending on the exact amount of pasta, oil, and shrimp used.
Yes, frozen shrimp works perfectly. Make sure to thaw it completely before cooking. You can thaw it overnight in the refrigerator or place it in a colander under cold running water for a few minutes.
A dry, crisp white wine like Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay is ideal. If you don't have wine, you can substitute it with chicken or vegetable broth.
Simply reduce the amount of red pepper flakes. Start with 1/4 teaspoon and taste the sauce before adding the shrimp. You can always add more if you'd like, or serve extra flakes on the side.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Avoid microwaving, as it can make the shrimp rubbery.
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