Description
Shrimp & Linguine Fra Diavolo delivers spicy Mediterranean charm with Ina Garten’s signature elegance. Robust tomato sauce and succulent shrimp create a sizzling pasta experience you cannot resist.
Ingredients
Scale
Main Ingredients:
- 1¼ pounds large (16 to 20-count) shrimp, peeled and deveined
- 1 pound linguine, such as De Cecco
- 2 cups thinly sliced red onion (1 large)
Flavor Enhancers:
- 3 tablespoons unsalted butter, divided
- 2 tablespoons good olive oil
- 2 tablespoons minced garlic (6 cloves)
- 8 tablespoons chopped fresh parsley, divided
- ⅓ cup panko (Japanese bread flakes)
- ¼ teaspoon crushed red pepper flakes
- ⅔ cup dry white wine, such as Pinot Grigio
Seasonings:
- Kosher salt
- Freshly ground black pepper
Instructions
- Prepare the crispy panko topping by melting of butter in a medium sauté pan over medium heat. Toast the panko crumbs until golden brown, stirring occasionally for about 2 minutes. Mix the toasted crumbs with of chopped parsley, salt, and a pinch of black pepper. Set the mixture aside for garnishing.
- Pat the shrimp dry using paper towels and season with salt and black pepper, ensuring even distribution of seasoning.
- In a large pot, combine the remaining of butter and olive oil. Sauté the diced onions over medium heat for approximately 4 minutes until they become translucent and slightly softened.
- Add minced garlic and red pepper flakes to the onions, cooking for an additional minute to release their aromatic flavors.
- Introduce the seasoned shrimp to the pot, arranging them in a single layer. Sauté for 1 minute on each side until they begin to turn pink but are not fully cooked.
- Pour in the white wine and allow it to simmer for 2-3 minutes, reducing the liquid and concentrating the flavors.
- Stir in the arrabbiata sauce, heating until it reaches a gentle simmer. Incorporate the remaining of chopped parsley, salt, and black pepper. Remove from heat.
- Simultaneously, bring a large pot of water to a rolling boil, adding of salt. Cook the linguine according to package instructions until al dente.
- Before draining the pasta, reserve one cup of pasta water. Drain the linguine and immediately add it to the shrimp and sauce mixture.
- Gently toss the pasta, shrimp, and sauce together using tongs, allowing the pasta to absorb the sauce for about 1 minute. If needed, add reserved pasta water to create a smooth, coating consistency.
- Transfer the pasta to a large serving bowl, generously sprinkle the prepared panko topping over the dish, and serve immediately while hot.
Notes
- Elevate Flavor with Wine Reduction: Gently simmer white wine to concentrate its essence, transforming the sauce into a rich, complex base that deepens every bite of your shrimp pasta.
- Master Shrimp Cooking Technique: Quickly sear fresh shrimp for just one minute per side, allowing them to finish cooking in the sauce while maintaining a tender, succulent texture.
- Preserve Pasta’s Silky Texture: Reserve a cup of starchy pasta water before draining, creating a magical liquid that helps sauce cling perfectly to every strand.
- Create Irresistible Crunch with Panko: Toast breadcrumbs in golden butter until they reach a nutty, crisp perfection, adding an unexpected textural surprise to your dish.
- Select Premium Seafood Wisely: Choose plump, fresh shrimp and clean them thoroughly to ensure maximum sweetness and a clean, ocean-fresh flavor profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (recipe serves 4)
- Calories: 360 kcal
- Sugar: 6.6g
- Sodium: 526.6mg
- Fat: 12.6g
- Saturated Fat: 1.9g
- Carbohydrates: 51.9g
- Fiber: 8.1g
- Protein: 33.6g
- Cholesterol: 172.3mg