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Shrimp Fra Diavolo with Linguine


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  • 1 pound shrimp (raw, medium-size)
  • 1 teaspoon crushed red pepper
  • 6 tablespoon extra virgin olive oil
  • 1-1/2 tablespoon Salt
  • 1/4 cup cognac or brandy
  • 4 tablespoon garlic; minced
  • 1/2 teaspoon Sugar
  • 28 ounce diced tomatoes; drained
  • 1 cup medium dry white wine; such as Sauvignon Blanc
  • 1/4 cup parsley; minced
  • 1 pound linguine or spaghetti



Step 1

1. Bring 4 quarts of water to rolling boil, covered, in large Dutch oven or
2. While water is heating, heat 12-inch heavy bottomed skillet over high
heat for 4 minutes. Meanwhile, toss shrimp, half of red pepper flakes, 2
tablespooons olive oil, and 3/4 teaspoon salt in medium bowl. Add shrimp to
skillet and quickly spread in single layer; cook, without stirring, until
bottoms of shrimp turn spotty brown, about 30 seconds. Off heat, stir to
turn shrimp, and add cognac. Let stand off heat until cognac warms
slightly, about 5 seconds, and return pan to high heat. Wave lit match over
skillet until cognac ignites; shake skillet until flames subside, transfer
shrimp to medium bowl, and set aside.
3. Off heat, cool now empty skillet 2 minutes; return to burner and reduce
heat to low. Add 3 tablespoons olive oil and 3 tablespoons garlic; cook,
stirring constantly, until garlic foams and is stickly and straw-colored, 7
to 10 minutes. Add remaining red pepper flakes, 3/4 teaspoon salt, sugar,
tomatoes, and wine; increase heat to medium high and simmer until thickened
and fragrant, about 8 minutes. Stir in reserved shrimp and accumulated
juices, remaining 1 tablespoon garlic, and parsley and simmer until shrimp
have heated through, about 1 minute longer. Off heat, stir in remaining 1
tablespoon olive oil.
4. While sauce simmers, add linguine or spaghetti and remaining 1
tablespoon salt to boiling water, stir to separate pasta, cover, and cook
until al dente; reserve 1/3 cup pasta cooking water and drain pasta.
Transfer drained pasta back to now empty Dutch oven or stockpot; add about
1/2 cup sauce (without shrimp) and 2 to 3 tablespoons reserved pasta
cooking water; toss to coat. Divide pasta among warm serving bowls, top
with a portion of sauce, and shrimp, and serve immediately.


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