Linguine Shrimp Fra Diavolo

Prep Time

15 minutes

Cook Time

20 minutes

Additional Time

10 minutes

Total Time

45 minutes

Servings

4

Ingredients

• 12 oz linguine
• 1 lb shrimp, peeled and deveined
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 (28 oz) can crushed tomatoes
• 1/2 cup dry white wine
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• Salt and freshly ground black pepper to taste
• Grated Parmesan cheese for serving (optional)

Steps to Cook

1. Bring a large pot of salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.

2. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, until opaque and cooked through. Transfer the shrimp to a plate and set aside.

3. In the same skillet, add the garlic and red pepper flakes. Cook for 1 minute, stirring constantly, until fragrant.

4. Add the crushed tomatoes and white wine to the skillet. Bring the mixture to a simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly.

5. Add the cooked linguine, shrimp, parsley, and basil to the skillet. Toss everything together until the pasta is well coated with the sauce.

6. Season with salt and freshly ground black pepper to taste.

7. Serve the linguine shrimp fra diavolo immediately, garnished with grated Parmesan cheese if desired.

Cook’s Note

• For a spicier dish, you can increase the amount of red pepper flakes.
• If you prefer a thicker sauce, you can simmer the tomato mixture for a few minutes longer.
• Chopped fresh parsley and basil can be used to garnish the dish.
• This recipe can be easily scaled up or down to serve more or fewer people.
• Leftover linguine shrimp fra diavolo can be stored in an airtight container in the refrigerator for up to 3 days.

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