Shrimp Fra Diavolo

1. 1
   prep · ~5 min

   Blanch and crush the tomatoes.

   1.Score a shallow X on the bottom of each tomato.

   2.Drop tomatoes into boiling water for 30–45 seconds until skins loosen.

   3.Transfer immediately to ice water, then peel off the skins.

   4.Crush the peeled tomatoes by hand in a bowl — chunky, not pureed.

   TIPHand-crushing gives the sauce the right rustic texture; a blender makes it too smooth.
2. 2
   boil · ~10 min

   Cook the linguine in well-salted water.

   Bring a large pot of water to a rolling boil. Add 1 tablespoon salt, then cook linguine until just shy of al dente (about 1 minute less than package directions). Before draining, reserve 1 cup of the starchy pasta water.

3. 3
   fry · ~6 min

   Sear the shrimp.

   1.Pat shrimp very dry with paper towels.

   2.Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

   3.Add shrimp in a single layer — work in batches if needed.

   4.Cook 1–2 minutes per side until just pink and lightly browned. Transfer to a plate.

   TIPDon't crowd the pan — shrimp steam instead of sear, and you lose the fond that builds the sauce.
4. 4
   saute · ~2 min

   Build the spicy aromatic base.

   1.Lower heat to medium. Add remaining 2 tablespoons olive oil to the same skillet.

   2.Add sliced garlic and red pepper flakes. Cook, stirring constantly, until garlic is fragrant and pale gold (1–2 minutes).

   3.Watch carefully — garlic burns fast and turns bitter.

   TIPBlooming the pepper flakes in warm oil for a full minute draws out maximum heat.
5. 5
   simmer · ~12 min

   Deglaze and build the tomato sauce.

   1.Pour in the white wine, scraping up any browned bits from the skillet bottom.

   2.Let wine bubble and reduce by half (about 2 minutes).

   3.Add the hand-crushed tomatoes with their juices and salt. Stir well.

   4.Bring to a gentle simmer and cook uncovered for 10 minutes, stirring occasionally, until sauce thickens slightly.
6. 6
   mix · ~3 min

   Return shrimp to the sauce.

   Nestle the seared shrimp back into the skillet. Simmer 2–3 minutes just until shrimp are cooked through and heated — do not overcook.

   TIPShrimp curl into a tight C when overdone; you want a loose C — that's when they're perfect.
7. 7
   mix · ~1 min

   Toss the linguine with the sauce.

   Add the drained linguine to the skillet. Toss everything together, adding splashes of reserved pasta water as needed to create a glossy, clinging sauce. Cook together for 1 minute.

   TIPThe starchy pasta water is liquid gold — it emulsifies the oil and tomato into a silky coating.
8. 8
   garnish

   Finish with parsley and serve immediately.

   Divide among warm bowls and shower generously with chopped fresh parsley.

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