Shrimp and Linguine Fra Diavolo by Emeril
Turn up the heat with Emeril’s Shrimp and Linguine Fra Diavolo, a fiery and flavorful Italian-inspired pasta dish that’s perfect for spice lovers. This recipe combines tender linguine with succulent shrimp, bathed in a bold, garlicky tomato sauce infused with white wine, crushed red pepper flakes, and fresh herbs like basil and parsley. A touch of butter melts into the sauce, adding richness that perfectly balances its spicy kick. Ready in just 40 minutes, this easy yet impressive dish is ideal for weeknight dinners or special occasions. Serve it hot, garnished with fresh herbs, for a restaurant-quality meal that brings the essence of Italy straight to your table.
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Recipe Information
Ingredients
- 12 ounces linguine
- 3 tablespoons olive oil
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red pepper flakes
- 4 cloves garlic, minced
- 0.5 cup dry white wine
- 14 ounces crushed tomatoes
- 0.5 cup chicken stock
- 3 tablespoons fresh basil, chopped
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons butter
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente. Drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Season the shrimp with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the shrimp to the skillet and cook for 1-2 minutes per side, or until just pink and opaque. Remove the shrimp and set aside.
In the same skillet, lower the heat to medium and add the remaining tablespoon of olive oil.
Add the minced garlic and red pepper flakes to the skillet. Cook for 30 seconds, stirring constantly to prevent burning.
Pour in the dry white wine and simmer for 2 minutes, scraping any browned bits from the bottom of the skillet.
Add the crushed tomatoes, chicken stock, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir well to combine.
Bring the tomato mixture to a simmer and cook for 8-10 minutes, allowing the flavors to meld and the sauce to slightly thicken.
Return the cooked shrimp to the skillet and toss to coat in the sauce. Simmer for another 2 minutes to heat through.
Stir in the butter, fresh basil, and parsley. Mix until the butter has melted and is fully incorporated into the sauce.
Add the cooked linguine to the skillet and toss to combine with the sauce and shrimp.
Divide the linguine fra diavolo among plates or bowls and serve immediately, garnished with additional parsley or basil if desired.
Nutrition Facts
Calories |
1825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 934 mg | 311% | |
| Sodium | 3124 mg | 136% | |
| Total Carbohydrate | 133.9 g | 49% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 15.7 g | ||
| Protein | 140.4 g | 281% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 510 mg | 39% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2469 mg | 53% | |
*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.
