Description
Shrimp Fra Diavolo is a spicy Italian pasta dish featuring succulent shrimp cooked in a fiery Calabrian chili and garlic tomato sauce, served over linguine. This bold, flavorful recipe combines the freshness of seafood with the heat of chili paste and the earthiness of San Marzano tomatoes for a perfect weeknight dinner or special occasion meal.
Ingredients
Scale
Pasta
- 12 ounces dry linguine (or pasta of choice)
Shrimp
- 1¼ pound large shrimp, cleaned with tails-on
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- 2 tablespoons olive oil (for cooking shrimp)
Sauce
- 3 tablespoons olive oil (for sauce)
- 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
Garnish
- 3 tablespoons fresh parsley, divided
Instructions
- Cook Pasta: Bring a large pot of water to a boil. Generously salt the boiling water and cook linguine according to package instructions until al dente. Reserve ½ cup of the pasta cooking water and drain the rest.
- Prepare Shrimp: Pat the shrimp dry with paper towels. Toss shrimp with red pepper flakes and ½ teaspoon kosher salt in a bowl. Heat a 3-quart nonstick sauté pan over medium-high heat. Add 2 tablespoons olive oil. Place shrimp in a single layer and cook for 45-60 seconds until seared, then flip and cook another 30-45 seconds until opaque and cooked through. Remove shrimp to a rimmed plate and cook remaining shrimp similarly.
- Make Fra Diavolo Sauce: Add remaining 3 tablespoons olive oil to the same skillet. Stir in garlic cloves and Calabrian chili paste and cook for 30 seconds until fragrant. Add baking soda, ½ teaspoon kosher salt, the squished San Marzano tomatoes, and the stock. Bring to a simmer, then reduce heat to medium-low and cook for 10 minutes, stirring frequently, until sauce thickens.
- Combine and Finish: Return shrimp and any accumulated juices to the skillet along with 2 tablespoons fresh parsley. Toss to combine and heat shrimp through. Add cooked pasta to skillet and toss to coat evenly in the sauce. Adjust sauce thickness with reserved pasta water if needed. Taste and adjust seasoning. Serve topped with remaining parsley.
Notes
- For homemade shrimp stock, keep shells from peeled shrimp in the freezer until you have about 2 pounds of shells. Sauté shells with garlic in a bit of oil, then add water, parsley, peppercorns, and salt. Simmer for 15 minutes and strain. Use immediately or freeze for up to 3 days.
- If Calabrian chili paste is unavailable, substitute with spicy red pepper flakes or a mix of chili paste and crushed red pepper for same heat and depth.
- Reserve pasta water to adjust sauce consistency and help sauce cling to pasta.
- Use a nonstick sauté pan for even cooking and to prevent sticking of shrimp and sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 210 mg
