Description
Shrimp Fra Diavolo is a classic Italian-American spicy seafood pasta dish featuring linguine tossed in a bold, garlicky tomato sauce with Calabrian chili paste and seared shrimp. This recipe offers a perfect balance of heat and savory flavors, making it an ideal main course for seafood lovers.
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 salt
- 5 tablespoons olive oil, divided
- 10-12 cloves garlic
- ½-2 tablespoons Calabrian chili paste
- ⅛ teaspoon baking soda
Tomato Sauce
- 1 (28 ounce) can whole San Marzano tomatoes, squished down (or diced)
- ¾ cup shrimp, fish, or chicken stock
- 3 tablespoons fresh parsley, divided
- ½ teaspoon kosher salt
Instructions
- Cook Pasta: Bring a large pot of water to a boil. When boiling, generously salt the water and cook linguine according to package directions. Reserve ½ cup of pasta water, then drain the rest.
- Sear Shrimp: Pat the shrimp dry using paper towels. Toss 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 olive oil. Add shrimp in a single layer and cook for 45-60 seconds until seared. Flip and cook another 30-45 seconds until shrimp is opaque and cooked through. Remove shrimp to a rimmed plate and repeat with remaining shrimp.
- Prepare Sauce: Add remaining 3 tablespoons olive oil to the skillet. Add garlic and Calabrian chili paste, stirring to combine and cook for 30 seconds. Add baking soda, ½ teaspoon kosher salt, tomatoes, and stock. Bring to a simmer, then reduce heat to medium-low and cook for 10 minutes or until sauce thickens, stirring often.
- Combine and Finish: When sauce thickened, add shrimp along with accumulated juices and 2 tablespoons parsley. Toss to combine and heat shrimp through. Add cooked pasta to skillet and toss in sauce. If sauce is too thick, thin with reserved pasta water. Taste and adjust seasonings as desired. Serve topped with remaining parsley.
Notes
- Homemade stock: Use peeled shrimp shells to make a flavorful stock by sautéing shells with garlic, then simmering in water with parsley, peppercorns, and salt for 15 minutes. Strain and use immediately or freeze.
- You can substitute linguine with any pasta of your choice.
- Adjust the amount of Calabrian chili paste to control the spice level.
- Use fresh parsley for garnish to add freshness to the dish.
- This dish pairs well with a crisp green salad for a balanced meal.
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: 45 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 190 mg
