Description
Shrimp Fra Diavolo is a spicy and flavorful Italian-American seafood pasta dish featuring tender seared shrimp simmered in a vibrant Calabrian chili and garlic tomato sauce, served over linguine. Perfect for those who enjoy a little heat and robust Mediterranean flavors.
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
- ½ teaspoon kosher salt
Sauce
- 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 (see notes)
- ½ teaspoon kosher salt
- 3 tablespoons fresh parsley, divided
Instructions
- Cook Pasta: Bring a large pot of water to a boil. Generously salt the boiling water and cook the linguine according to the package directions. Reserve ½ cup of the pasta cooking water, then drain the pasta and set aside.
- Season and Sear Shrimp: Pat the shrimp dry with paper towels. Toss them with red pepper flakes and ½ teaspoon salt. Heat a 3-quart nonstick sauté pan over medium-high heat. Drizzle 2 tablespoons olive oil when hot, add shrimp in a single layer, and sear for 45-60 seconds until opaque. Flip and cook another 30-45 seconds. Remove cooked shrimp to a rimmed plate and repeat with remaining shrimp.
- Prepare Sauce: Add the remaining 3 tablespoons olive oil to the same skillet. Add garlic and Calabrian chili paste, stirring and cooking for about 30 seconds until fragrant. Add baking soda, ½ teaspoon salt, whole tomatoes, and stock. Bring to a simmer, reduce heat to medium-low, and cook for 10 minutes, stirring frequently, until sauce thickens.
- Combine Shrimp and Sauce: Add shrimp back into the skillet along with any accumulated juices and 2 tablespoons chopped parsley. Toss gently to combine and heat through.
- Toss Pasta with Sauce: Add cooked linguine to the sauce and shrimp mixture. Toss well to coat evenly. If the sauce is too thick, use reserved pasta water to loosen it to desired consistency. Taste and adjust seasoning as needed.
- Serve: Plate the pasta topped with the remaining fresh parsley for garnish and serve immediately.
Notes
- To make homemade shrimp stock, save shells from peeled shrimp until you have shells from about 2 pounds. Sauté shells with smashed garlic in a drizzle of oil for 2 minutes over medium-high heat. Add 3 cups water, parsley sprigs, 1 teaspoon black peppercorns, and ½ teaspoon salt. Bring to boil, reduce heat, and simmer for 15 minutes. Strain and use or freeze within 3 days.
- Adjust Calabrian chili paste amount depending on desired spice level; start with ½ tablespoon for less heat.
- Use kosher salt as specified for best flavor balance.
- If fresh parsley is unavailable, dried parsley can be used but fresh is preferred for garnish.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 190 mg
