Scampi Fra Diavolo
Spice up your dinner table with Scampi Fra Diavolo, a fiery and flavorful Italian-inspired shrimp and pasta dish that's perfect for seafood lovers. This quick recipe combines succulent, pan-seared shrimp with a bold and zesty tomato-based sauce, infused with aromatic garlic, red pepper flakes, and a splash of dry white wine for depth. Tossed with linguine or spaghetti and finished with fresh parsley and basil, this meal is as vibrant in taste as it is in presentation. Ready in just 40 minutes, Scampi Fra Diavolo is ideal for a weeknight indulgence or an elevated weekend feast. Pair it with a slice of crusty bread or a crisp green salad to soak up every drop of its spicy, garlicky goodness. Perfectly balanced between heat and brightness, this dish is sure to become a dinnertime favorite!
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Recipe Information
Ingredients
- 1 pound Large shrimp (peeled and deveined)
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 6 cloves Garlic (minced)
- 1 teaspoon Red pepper flakes
- 0.5 cup Dry white wine
- 1 14-ounce can Crushed tomatoes (canned)
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Fresh basil (chopped)
- 12 ounces Linguine or spaghetti
Instructions
Bring a large pot of salted water to a boil and cook the linguine or spaghetti according to the package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain and set aside.
In a large skillet over medium heat, warm 2 tablespoons of olive oil and 1 tablespoon of butter until melted.
Add the shrimp to the skillet in a single layer and cook for 1-2 minutes on each side, until just pink and opaque. Remove the shrimp with a slotted spoon and set aside.
To the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
Deglaze the skillet with the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine reduce by half, about 2-3 minutes.
Stir in the crushed tomatoes, tomato paste, dried oregano, salt, and freshly ground black pepper. Simmer the sauce for 8-10 minutes, stirring occasionally, until it thickens slightly.
Return the cooked shrimp to the skillet and toss to coat in the sauce. Simmer for 2-3 minutes, just until the shrimp are warmed through.
Add the cooked pasta to the skillet, tossing to combine. If the sauce is too thick, stir in some of the reserved pasta water, 1 tablespoon at a time, until your desired consistency is achieved.
Garnish the dish with fresh parsley and basil before serving. Serve immediately with crusty bread or a side salad if desired.
Nutrition Facts
Calories |
1740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 948 mg | 316% | |
| Sodium | 3296 mg | 143% | |
| Total Carbohydrate | 126.0 g | 46% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 8.9 g | ||
| Protein | 132.7 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 292 mg | 22% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1998 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
