Shrimp Fra Diavolo
Shrimp fra Diavolo is an Italian-American dish of pasta tossed with shrimp and a light, spicy tomato sauce flavored with red pepper flakes and garlic.
peeled, deveined (tails left on, see notes)
dry white wine
crushed (see notes)
crushed red pepper flakes
or more to taste
Salt and freshly ground black pepper
chiffonade of fresh basil
fresh chopped parsley
Put a pot of salted water on to boil for the linguine.
Heat the olive oil in a large frying pan over medium heat.
Add the onion and sauté until softened, 3 to 4 minutes, then add the garlic and continue cooking until fragrant, 2 minutes longer.
Stir in the wine, bring to a simmer, and cook for 1 minute before adding the tomatoes, oregano and crushed red pepper flakes.
Cook for 2 minutes, then season to taste with salt and pepper and add another pinch of the crushed red pepper if desired.
Reduce the heat to medium low and continue cooking the sauce for another 5 to 6 minutes, stirring occasionally.
While the sauce simmers, cook and drain the pasta, reserving 1/4 cup of the cooking liquid.
Add the pasta water to the sauce, raise the heat to medium-high and add the shrimp.
Continue cooking, stirring constantly, until the shrimp turn pink and opaque, 2 to 3 minutes then stir in the fresh basil.
Add the shrimp and sauce to the linguine and toss to combine.
Plate individual servings, garnish with a sprinkling of fresh parsley and serve.
Tips for Making This Recipe
About the shrimp:
Shrimp classified as jumbo are generally 21 to 25 per pound.
About the tomatoes:
For this dish we recommend using whole, canned, San Marzano tomatoes. The best way to crush them is to transfer them to a bowl and use your hands.