Shrimp Fra Diavolo with Linguine
Dive into the tantalizing flavors of Shrimp Fra Diavolo with Linguine, a vibrant Italian-American dish that combines succulent shrimp with a spicy, garlicky tomato sauce served over tender linguine. This recipe features a medley of bold ingredients, including crushed red pepper flakes for a fiery kick, dry white wine for depth, and fresh parsley and lemon juice to brighten every bite. Perfect for a quick yet elegant weeknight dinner, this dish comes together in just 40 minutes and delivers restaurant-quality flavor from the comfort of your kitchen. Serve it with a slice of crusty bread to soak up the zesty sauce, and watch it become a household favorite. Keywords: shrimp fra diavolo, linguine, spicy shrimp pasta, easy Italian dinner, quick seafood recipe.
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Recipe Information
Ingredients
- 1 pound large shrimp, peeled and deveined
- 12 ounces linguine
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon red pepper flakes
- 28 ounces crushed tomatoes (canned)
- 0.5 cup dry white wine
- 0.25 cup parsley, chopped
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the linguine according to the package instructions until al dente, then drain and set aside, reserving 1/2 cup of pasta water.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp, seasoning them with salt and black pepper, and cook for 2-3 minutes per side until just pink and opaque. Remove the shrimp from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil. Reduce the heat to medium and sauté the chopped onion until translucent, about 4-5 minutes.
Add the minced garlic and red pepper flakes to the skillet and cook for 1 minute, stirring frequently, until fragrant.
Pour in the white wine and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the pan.
Stir in the crushed tomatoes, salt, and black pepper. Reduce the heat to low and let the sauce simmer gently for 10 minutes, stirring occasionally.
Return the shrimp to the skillet and stir in the lemon juice and chopped parsley. Allow the shrimp to heat through for 2-3 minutes.
Toss the cooked linguine with the sauce, adding the reserved pasta water a tablespoon at a time if needed to loosen the sauce.
Serve immediately, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1756 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 857 mg | 286% | |
| Sodium | 2726 mg | 119% | |
| Total Carbohydrate | 176.4 g | 64% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 39.0 g | ||
| Protein | 143.0 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 674 mg | 52% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 3922 mg | 83% | |
*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.
