Shrimp Fra Diavolo
Shrimp seared and simmered in a spicy tomato sauce with garlic, white wine, oregano and red pepper flakes, served over linguine. Serves 4.
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Fra diavolo means brother devil, a nod to the fiery red pepper in the sauce. It is an Italian-American seafood classic: shrimp, or sometimes lobster, in a spicy garlic and tomato sauce over linguine.
Adjust the heat with the red pepper flakes, from a gentle warmth to truly devilish.
Ingredients
- 1 1/2 pounds large shrimp, peeled and deveined
- Salt
- 3 tablespoons olive oil, divided
- 5 cloves garlic, minced
- 1/2 to 1 teaspoon red pepper flakes
- 1/2 cup dry white wine
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1 pound linguine
- 1/4 cup chopped fresh parsley or basil
Instructions
- Sear the shrimp. Season the shrimp with salt. Heat 1 tablespoon oil in a large skillet over high heat and sear the shrimp 1 minute per side, until just pink. Move to a plate.
- Make the sauce. Lower the heat to medium, add the remaining oil, garlic and pepper flakes and cook 1 minute. Add the wine and simmer 1 minute, then the tomatoes and oregano. Simmer 12 to 15 minutes.
- Cook the pasta. Meanwhile, cook the linguine in salted water until al dente and drain, reserving a little pasta water.
- Finish. Return the shrimp to the sauce and simmer 2 minutes, until opaque. Toss with the linguine, adding pasta water if needed, and sprinkle with parsley.
Tips
- Searing the shrimp first and finishing them in the sauce keeps them tender.
- Add a pinch of sugar if your tomatoes taste very acidic.
Questions about this recipe
- How spicy is shrimp fra diavolo?
- Medium-hot with 1/2 teaspoon pepper flakes; use a full teaspoon or more for real heat.
- Can I make it with lobster?
- Yes. Use cooked lobster meat and add it just to heat through at the end.
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