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Shrimp Fra Diavolo served over linguine with a spicy tomato sauce, garlic, parsley, and crushed red pepper.
matthewcutolo

Shrimp Fra Diavolo

Seared shrimp simmered in a spicy tomato sauce with garlic, white wine, and crushed red pepper served over linguine.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 lb large shrimp peeled and deveined
  • 3 tbsp extra virgin olive oil
  • 5 –6 garlic cloves thinly sliced
  • 1 ½ tsp crushed red pepper flakes adjust to taste
  • ¼ cup dry white wine
  • 1 28 oz can crushed tomatoes
  • ½ tsp dried oregano
  • Salt & pepper q.b.
  • Handful fresh parsley chopped
  • 1 lb linguine or spaghetti

Method
 

  1. Pat the shrimp dry and season with salt and pepper.
  2. Heat a large skillet over medium-high heat with 2 tablespoons of olive oil. Add the shrimp in a single layer and sear for about 60–90 seconds per side until lightly golden but not fully cooked through.
  3. Remove the shrimp from the pan and set aside.
  4. Lower the heat slightly and add the remaining olive oil if needed.
  5. Add the sliced garlic and crushed red pepper flakes. Cook for 30–60 seconds, stirring constantly, until fragrant.
  6. Pour in the white wine and let it reduce for about 1 minute, scraping up any bits from the bottom of the pan.
  7. Add the crushed tomatoes, oregano, salt, and black pepper. Stir well and let the sauce simmer for 10–15 minutes.
  8. Return the shrimp to the sauce and cook for another 1–2 minutes until fully cooked and tender.
  9. Stir in the chopped parsley.
  10. If serving with pasta, toss the cooked linguine directly into the sauce with a splash of reserved pasta water until glossy and well coated.