Shrimp Fra Diavolo Recipe: Easy Spicy Pasta Dinner
Red pepper flake-tangled shrimp fra diavolo and linguine with juicy tomatoes, sharp cheese, and citrusy lemon zest will fire up pasta night.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 1 pound linguine (or pasta of your choice)
- 4 ounces pancetta, rough chopped into 1/4-inch cubes
- 2 tablespoons olive oil, divided
- 1 pound raw shrimp, deveined with tails on
- 1 1/2 teaspoons coarse salt, divided, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon crushed red pepper flakes, divided
- 1 medium shallot, chopped
- 4 medium cloves garlic, minced
- 1/2 cup dry white wine
- 1 28-ounce can whole peeled tomatoes, crushed
- 1/4 cup packed fresh basil leaves, gently torn
- Zest of 1 lemon
- 8 tablespoons freshly grated aged asiago cheese, divided
- 2 tablespoons chopped fresh parsley
Instructions
1. Cook the linguine in a large pot of salted boiling water according to package directions. Before draining, reserve 1/4 cup of the starchy cooking water and set aside.
2. In a large skillet or cast iron pan over medium-low heat, sauté the pancetta until crisp and golden brown, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate.
3. Reserve the rendered fat in the pan, increase heat to medium, and add 1 tablespoon olive oil. Swirl to coat the pan.
4. Season the shrimp with 1 teaspoon salt, black pepper, and 3/4 teaspoon red pepper flakes. Add shrimp to the pan and cook until opaque and golden brown, about 2 minutes per side. Remove and set aside.
5. Add remaining tablespoon olive oil to the pan. Add shallot and garlic, season with remaining salt and red pepper flakes, and sauté until shallots are translucent, about 2 minutes.
6. Deglaze the pan with white wine, scraping up any brown bits from the bottom.
7. Add crushed tomatoes, cover, and simmer until sauce begins to thicken, about 10 minutes.
8. Add cooked linguine, reserved pasta water, shrimp, pancetta, basil, lemon zest, and 6 tablespoons asiago cheese. Toss to combine and season with additional salt to taste.
9. Divide pasta among bowls and garnish with remaining asiago cheese and chopped parsley.
Notes
For extra spice, increase red pepper flakes or finish with a drizzle of chili oil.
Use parmesan or pecorino as a substitute for asiago if desired.
If using smaller shrimp, reduce cooking time to avoid overcooking.
Find it online: https://cookingwithramsay.com/shrimp-fra-diavolo/