Description
Shrimp Fra Diavolo is a vibrant and spicy Italian-American dish combining perfectly seared shrimp with a rich, homemade tomato sauce infused with Calabrian chili paste for a fiery kick. Tossed with al dente linguine and fresh parsley, this recipe offers a quick and flavorful weeknight pasta that’s both comforting and exciting.
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 for shrimp
- 2 tablespoons olive oil (for cooking shrimp)
Sauce
- 5 tablespoons olive oil (total)
- 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 (plus ½ cup reserved pasta water)
- ½ teaspoon kosher salt (for sauce)
Garnish
- 3 tablespoons fresh parsley, divided (2 tbsp for sauce, 1 tbsp for serving)
Instructions
- Cook Pasta: Bring a large pot of water to a boil. Generously salt the water once boiling. Add the linguine and cook according to package directions until al dente. Reserve ½ cup of pasta water, then drain the rest and set pasta aside.
- Sear Shrimp: Pat the shrimp dry thoroughly with paper towels. Toss the shrimp in a bowl with red pepper flakes and ½ teaspoon kosher salt. Heat a 3-quart nonstick sauté pan over medium-high heat. Once hot, add 2 tablespoons olive oil and arrange shrimp in a single layer. Cook for 45-60 seconds until the shrimp sears and develops color, then flip and cook another 30-45 seconds until opaque and cooked through. Remove shrimp to a rimmed plate. Repeat with any remaining shrimp.
- Prepare Fra Diavolo Sauce: To the same skillet, add remaining 3 tablespoons olive oil. Add minced garlic and Calabrian chili paste, stirring to combine, and cook for 30 seconds to release aromas. Sprinkle in the baking soda and ½ teaspoon kosher salt. Add the squished San Marzano tomatoes and ¾ cup stock. Bring mixture to a simmer, then reduce heat to medium-low and cook for about 10 minutes, stirring often, until the sauce thickens and reduces slightly.
- Combine and Finish: Return the cooked shrimp along with any accumulated juices back into the skillet with the sauce. Stir in 2 tablespoons of chopped fresh parsley and toss to combine. Allow the shrimp to heat through for a minute. Add the cooked pasta to the skillet and toss well to coat with sauce. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Check seasoning and adjust salt or chili paste if needed.
- Serve: Plate the pasta and shrimp mixture, then garnish with the remaining 1 tablespoon of fresh parsley. Serve immediately, optionally paired with crispy garlic bread for extra texture and flavor.
Notes
- Shrimp Fra Diavolo offers a perfect balance of spicy heat and sweet seafood flavors, ideal for a quick and satisfying weeknight meal.
- Calabrian chili paste heat levels vary; start with ½ tablespoon and adjust according to your spice preference.
- If shrimp stock is unavailable, fish or chicken stock can be used as a flavorful substitute.
- Reserving pasta water is key to adjusting sauce consistency without diluting flavors.
- Optional addition: Serve with crunchy garlic bread for a delightful texture contrast.
- Ensure shrimp is not overcooked to maintain tenderness and juiciness.
Nutrition
- Serving Size: 1 serving (approximately 1/5 of recipe)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 195 mg
