Fiery Shrimp Fra Diavolo with Linguine Recipe – A Zesty Delight

Cooking shrimp fra diavolo brings fiery passion directly to your dinner table.

Robust red pepper flakes dance through each twirling pasta strand.

Authentic Italian techniques merge with bold seafood flavors for an incredible meal.

Mediterranean ingredients combine in a simple yet exciting culinary experience.

Salt and heat create a perfectly balanced sauce that wraps around tender shrimp.

Marinara’s deep richness complements the delicate protein with intense complexity.

You’ll want to savor every spicy, sumptuous bite of this incredible dish.

Why Spicy Shrimp Fra Diavolo with Linguine Excites

• Kickstart Spicy Adventure: Dive into a bold culinary journey with this fiery shrimp pasta that transforms ordinary ingredients into an extraordinary meal.
• Master Quick Gourmet Cooking: Learn a restaurant-quality recipe that delivers impressive flavors without requiring advanced chef skills or complicated techniques.
• Create Versatile Dinner Solution: Perfect for impressing date nights, family gatherings, or spontaneous dinner cravings with its flexible preparation and crowd-pleasing taste profile.
• Customize Heat Levels: Control the spiciness by adjusting red pepper flakes, making this dish adaptable for different taste preferences and heat tolerances.

Ingredients for Spicy Shrimp Fra Diavolo

• Linguine: A classic Italian pasta that serves as the perfect base for this spicy seafood dish.
• Shrimp: Fresh seafood that brings a delicate and sweet flavor to the Fra Diavolo sauce.

• Olive Oil: Provides a rich, smooth foundation for sautéing and building flavor.
• Garlic, Red Pepper Flakes: Add depth and spicy kick to the sauce.
• White Wine: Helps deglaze the pan and adds a subtle acidic complexity.
• Crushed Tomatoes: Create the rich, robust sauce base for the dish.

• Oregano, Salt, Black Pepper, Sugar: Balance and enhance the overall flavor profile of the sauce.
• Fresh Basil, Parsley: Bring bright, fresh herbal notes to the final dish.
• Butter: Adds a luxurious, smooth finish to the sauce.
• Parmesan Cheese: Provides a salty, savory garnish that complements the spicy shrimp.

How to Cook Spicy Shrimp Fra Diavolo with Linguine

Step 1: Boil Pasta Perfectly

Cook linguine in a large pot of salted water following package directions until it reaches al dente texture. Drain pasta and set aside.

Step 2: Sear Succulent Shrimp

Heat olive oil in a large skillet over medium heat. Add shrimp and cook quickly until they turn pink and become opaque.

Remove shrimp from skillet and keep warm.

Step 3: Create Aromatic Base

• Olive oil
• Minced garlic
• Red pepper flakes

Add more olive oil to the same skillet.

Toss in garlic and red pepper flakes, sautéing briefly until the kitchen fills with a fragrant aroma.

Step 4: Deglaze With Wine

Pour white wine into the skillet, scraping up all the delicious browned bits from the pan’s bottom.

Allow wine to simmer and reduce slightly.

Step 5: Build Robust Sauce

• Crushed tomatoes
• Oregano
• Salt
• Black pepper
• Sugar (optional)

Introduce crushed tomatoes and seasonings into the skillet.

Stir thoroughly and let the sauce simmer, allowing flavors to meld and intensify.

Step 6: Reunite Shrimp With Sauce

Return seared shrimp to the skillet, coating them completely in the spicy sauce.

Simmer for a few additional minutes.

Step 7: Finish With Fresh Herbs

• Fresh basil
• Fresh parsley
• Butter (optional)

Incorporate fresh herbs and butter into the sauce, stirring gently to distribute flavors.

Step 8: Combine Pasta And Sauce

Toss cooked linguine with the spicy shrimp sauce until pasta is evenly coated.

Step 9: Serve With Flair

Plate the pasta hot, garnishing with grated Parmesan cheese and extra fresh herbs for a restaurant-quality presentation.

Pro Tips for Spicy Shrimp Fra Diavolo

• Use gloves when handling red pepper flakes to prevent skin irritation and burning sensations.
• Remove shrimp immediately after turning pink to prevent overcooking and maintain tender texture.
• Choose a dry white wine like pinot grigio or sauvignon blanc to enhance the sauce's depth without overpowering seafood flavors.
• Adjust red pepper flakes according to personal spice tolerance, starting with less and gradually increasing for desired kick.
• Add basil and parsley at the end of cooking to preserve their vibrant flavor and bright green color.

Variations for Fra Diavolo Shrimp Linguine

• Vegetarian Seafood Swap: Replace shrimp with plant-based alternatives like king oyster mushrooms or hearts of palm, sliced and sautéed to mimic seafood texture while maintaining the spicy sauce's flavor profile.
• Gluten-Free Pasta Option: Substitute traditional linguine with zucchini noodles or gluten-free pasta made from chickpea or rice flour to accommodate dietary restrictions without compromising taste.
• Low-Carb Mediterranean Version: Use spiralized zucchini or spaghetti squash instead of pasta, keeping the rich tomato and spice sauce with lean protein like grilled chicken or tofu for a lighter meal.

Pairings for Spicy Shrimp Fra Diavolo

• Choose a crisp, acidic white like Pinot Grigio or Sauvignon Blanc to complement the spicy shrimp fra diavolo's bold flavors and cut through the richness.
• Serve warm, herb-infused garlic bread alongside the pasta to soak up the delicious tomato sauce and provide a delightful textural contrast.
• Create a light, refreshing side salad with mixed greens, orange segments, and a lemon vinaigrette to balance the dish's heat and provide a palate-cleansing element.

Storage Tips for Spicy Shrimp Fra Diavolo

• Store leftover shrimp fra diavolo in an airtight container for up to 3 days in the refrigerator. Keep pasta and sauce separate to prevent soggy noodles.
• Transfer cooled dish to freezer-safe container, seal tightly, and freeze for maximum 2 months. Avoid freezing dishes with fresh herbs for best quality.
• Place portion in microwave-safe dish, add splash of water to prevent drying, cover with damp paper towel. Heat in 30-second intervals, stirring between each, until thoroughly warm.
• Warm sauce in skillet over medium-low heat, gradually adding small amounts of water or broth to restore moisture. Gently fold in pasta last few minutes to prevent overcooking, ensuring sauce coats noodles evenly.

FAQs

• What type of wine works best for this recipe?

A dry white wine like pinot grigio or sauvignon blanc works perfectly, adding acidity and depth to the fra diavolo sauce without overpowering the shrimp’s delicate flavor.

• How spicy is this dish?

The red pepper flakes provide a moderate heat level that can be adjusted by increasing or decreasing the amount. Start with 1/2 teaspoon for mild spice or up to 1-1/2 teaspoons for a more intense kick.

• Can I use frozen shrimp?

Yes, frozen shrimp works great. Thaw completely, pat dry with paper towels, and ensure they’re well-drained before cooking to prevent excess water in the sauce. Choose medium or large shrimp for best results.

Spicy Shrimp Fra Diavolo With Linguine Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 28 reviews

• Total Time: 35 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Fiery shrimp fra diavolo with linguine dances across palates, combining Italian coastal passion with bold Mediterranean flavors. Sizzling prawns nestled in spicy tomato sauce promise a culinary journey that delights and satisfies you with each mouthwatering bite.

---

Ingredients

Scale 1x2x3x

Proteins:

• 1 pound (1 lb/454 grams) large shrimp, peeled and deveined

Pasta:

• 12 ounces (12 oz/340 grams) linguine

Main Ingredients and Seasonings:

• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/2 cup white wine
• 1 (28 ounces/794 grams) can crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon sugar

Herbs and Garnish:

• 1/4 cup fresh basil, chopped
• 1/4 cup fresh parsley, chopped
• 1 tablespoon butter
• Grated Parmesan, for serving

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare a generously salted water bath and cook linguine at a rolling boil for precisely 8-10 minutes until perfectly al dente. Carefully drain and reserve.
2. Sear shrimp in a sizzling skillet over medium-high heat for approximately 1-2 minutes per side, ensuring they transform to a vibrant pink and achieve a translucent appearance. Extract and temporarily set aside.
3. In the same skillet, infuse olive oil with minced garlic and fiery red pepper flakes, releasing their aromatic essence for about 30 seconds.
4. Deglaze the pan with white wine, aggressively scraping accumulated caramelized remnants from the skillet’s surface. Allow liquid to reduce for 2 minutes.
5. Introduce crushed tomatoes, incorporating oregano, seasoning with salt, cracked black pepper, and a whisper of sugar. Simmer sauce for 10-15 minutes, allowing flavors to harmonize and intensify.
6. Reintroduce seared shrimp into the robust sauce, gently coating each morsel. Continue simmering for an additional 2-3 minutes.
7. Elevate the dish by folding in fresh basil, parsley, and a luxurious pat of butter, creating a silky, herbaceous finish.
8. Meticulously integrate linguine with the spicy sauce, ensuring complete and uniform coating.
9. Present immediately, crowned with grated Parmesan and optional fresh herb garnish.

Notes

• Spice Adjustment: Control the heat level by modifying red pepper flakes quantity, starting with less and gradually increasing for personalized spiciness.
• Protein Swap: Easily replace shrimp with chicken, scallops, or tofu for dietary preferences or alternative protein sources.
• Wine Substitution: If avoiding alcohol, replace white wine with chicken broth or seafood stock to maintain depth of flavor.
• Pasta Flexibility: Use whole wheat or gluten-free linguine to accommodate different nutritional needs without compromising taste.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 460 kcal
• Sugar: 4 g
• Sodium: 370 mg
• Fat: 10 g
• Saturated Fat: 2.5 g
• Unsaturated Fat: 7 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 5 g
• Protein: 33 g
• Cholesterol: 195 mg