Description
A flavorful and spicy Shrimp Fra Diavolo featuring linguine pasta tossed in a rich, garlicky tomato sauce infused with Calabrian chili paste and red pepper flakes, perfectly balanced with fresh parsley and a hint of heat.
Ingredients
Scale
Pasta
- 12 ounces dry linguine
Shrimp
- 1¼ pounds large shrimp, cleaned with tails-on
- ½ teaspoon red pepper flakes
- ½ teaspoon salt
- 5 tablespoons olive oil, divided
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
- 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. Generously salt the boiling water and cook the linguine according to the package directions until al dente. Reserve ½ cup of pasta water, then drain the rest.
- Prepare Shrimp: Pat the shrimp dry with paper towels. Toss them with red pepper flakes and ½ teaspoon salt in a bowl. Heat a 3-quart nonstick sauté pan over medium-high heat and drizzle with 2 tablespoons olive oil. Add 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 repeat with remaining shrimp.
- Make Fra Diavolo Sauce: Add the remaining 3 tablespoons of olive oil to the skillet. Add garlic cloves and Calabrian chili paste, stir and cook for 30 seconds. Stir in baking soda, ½ teaspoon kosher salt, canned tomatoes, and stock. Bring to a simmer, then reduce heat to medium-low and cook for 10 minutes or until the sauce thickens, stirring often.
- Combine and Finish: Add cooked shrimp back into the skillet with any accumulated juices and 2 tablespoons fresh parsley. Toss to combine and heat through. Add the cooked pasta to the pan and toss to coat with the sauce. If the sauce is too thick, use reserved pasta water to adjust consistency. Taste and adjust seasonings as needed. Serve topped with the remaining parsley.
Notes
- For homemade stock, save shrimp shells and sauté them with garlic, then simmer with water, parsley, peppercorns, and salt for 15 minutes before straining.
- Calabrian chili paste can be adjusted from ½ to 2 tablespoons depending on your spice preference.
- Make sure to pat shrimp dry before cooking to achieve a good sear.
- Use good quality San Marzano tomatoes for a richer sauce flavor.
- Reserve pasta water to thin the sauce as needed for perfect consistency.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 220 mg
