Description
Shrimp Fra Diavolo is a zesty and flavorful Italian-American dish featuring succulent shrimp cooked in a spicy homemade tomato sauce infused with Calabrian chili paste, garlic, and red pepper flakes. Served over perfectly cooked linguine, this dish balances heat and sweetness for a delicious weeknight dinner that is quick to prepare and deeply satisfying.
Ingredients
Scale
Pasta
- 12 ounces dry linguine (or pasta of choice)
Shrimp and Seasoning
- 1¼ pound large shrimp, cleaned with tails-on
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt (plus an additional ½ teaspoon for sauce)
Tomato Sauce
- 5 tablespoons olive oil, divided
- 10-12 cloves garlic, minced
- 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
Garnish
- 3 tablespoons fresh parsley, divided
Instructions
- Cook Pasta: Bring a large pot of water to a boil. When boiling, generously salt the water and cook the pasta according to package directions. Reserve ½ cup of pasta cooking water before draining the pasta.
- Prepare Shrimp: Pat the shrimp dry using paper towels. Toss them with red pepper flakes and ½ teaspoon salt in a bowl. Heat a 3-quart nonstick sauté pan over medium-high heat. When hot, drizzle with 2 tablespoons of olive oil. Add shrimp in a single layer and sear for 45-60 seconds until golden and opaque on one side; flip and cook for another 30-45 seconds until fully cooked. Remove shrimp onto a rimmed plate and repeat with remaining shrimp as needed.
- Make Fra Diavolo Sauce: In the same skillet, add the remaining 3 tablespoons olive oil. Add minced garlic and Calabrian chili paste, stirring to combine and cooking for about 30 seconds until fragrant. Add baking soda, ½ teaspoon kosher salt, squished tomatoes, and stock. Bring mixture to a simmer, then lower heat to medium-low and cook for 10 minutes, stirring frequently until the sauce thickens.
- Combine and Finish: Add the cooked shrimp along with any accumulated juices into the sauce along with 2 tablespoons of fresh parsley. Toss to coat and heat the shrimp through. Add the cooked pasta to the sauce and toss well to combine. If the sauce is too thick, use the reserved pasta water to thin it to your preferred consistency. Taste and adjust seasonings if needed. Serve garnished with the remaining parsley.
Notes
- Shrimp Fra Diavolo is a quick and easy weeknight dinner loaded with homemade spicy tomato sauce and sweet shrimp.
- The Calabrian chili adds a lovely, smoky heat that pairs perfectly with the shrimp.
- You can substitute linguine with any pasta you prefer.
- For extra indulgence, serve with crispy garlic bread for dipping into the spicy sauce.
- Adjust the amount of chili paste and red pepper flakes to control heat level.
- Reserving pasta water helps in creating a silky sauce that clings well to the noodles.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 670 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 185 mg
