An easy recipe to make Shrimp Fra Diavolo at home in about 30 minutes! Buttery shrimp is tossed with a silky, fiery sauce and hot pasta! Adapted from this recipe by Giada De Laurentiis.
PREPARATION TIME
INGREDIENTS
1 pound medium shrimp peeled and deveined
1 teaspoon fine sea salt or 2 teaspoons kosher salt
1 teaspoon crushed red pepper flakes
4 tablespoons olive oil divided
1 medium onion thinly sliced
8 ounces dry linguine
14 ½ ounce can diced tomatoes with juices
1 cup dry white wine
3 large cloves garlic chopped
½ teaspoon dried oregano
¼ cup chopped fresh basil leaves
¼ cup chopped fresh Italian parsley
INSTRUCTIONS
NOTES
Try to time the past
ds that stick together.
You can use large shrimp for this recipe, but you may want to cut them in half crosswise.
Use whatever olive oil you have on hand. Because you’re cooking with it, extra-virgin olive oil is not essential.
For the canned tomatoes, crushed tomatoes or whole tomatoes that you crush in the skillet will also work.
If you like your Shrimp Fra Diavolo fiery hot, feel free to add crushed red pepper to taste!
NUTRITION
a so that it finishes cooking about the time that the sauce finishes simmering (just before you return the shrimp). If your pasta finishes earlier, drain into a colander in the sink (do not rinse) and reserve a cup or so of the pasta water. Just before adding to tomato mixture, toss pasta in colander with cooking water to loosen and separate any stran
