Ina Garten Italian Shrimp Linguine Fra Diavolo Recipe

This spicy, robust Ina Garten Italian Shrimp Linguine Fra Diavolo is made with large shrimp and crushed tomatoes, and ready in 40 minutes. The moment the white wine reduces into the garlic and fiery red pepper flakes, your kitchen will smell absolutely incredible. I always keep extra crusty bread nearby to soak up the leftover sauce.

Why This Classic Works

I used to think making a proper seafood pasta required hours of simmering, but this recipe proves otherwise. The trick is cooking the shrimp briefly at the start and setting them aside so they do not overcook. They stay perfectly tender while the spicy tomato base develops.

Building the sauce in the same pan captures all the briny flavor from the seafood. I learned the hard way that a heavy hand with the red pepper flakes can overpower the dish, so add it gradually. You can always stir in a pinch more heat right before serving.

Ina Garten Italian Shrimp Linguine Fra Diavolo Ingredients

• 1 lb dried linguine
• 3 tbsp olive oil, divided
• 1 lb large shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1 tsp crushed red pepper flakes
• 1/2 cup dry white wine
• 28 oz canned crushed tomatoes
• 1/4 cup fresh parsley, chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper

How To Make Ina Garten Italian Shrimp Linguine Fra Diavolo

1. Boil The Pasta: Cook the linguine in a large pot of salted boiling water according to package directions until al dente, then drain and set aside.
2. Sear The Shrimp: Heat two tablespoons of olive oil in a large skillet over medium-high heat. Cook the shrimp for two minutes per side until pink, then transfer them to a plate.
3. Build The Base: In the same skillet, heat the remaining tablespoon of oil, then saute the minced garlic and red pepper flakes for one minute until fragrant.
4. Deglaze The Pan: Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Simmer for about three minutes until the liquid reduces by half.
5. Simmer The Sauce: Stir in the crushed tomatoes, kosher salt, and black pepper. Lower the heat to medium-low and let the sauce simmer for 10 minutes to thicken slightly.
6. Combine And Serve: Toss the cooked linguine and shrimp back into the sauce to warm through. Garnish with fresh chopped parsley and serve immediately.

Recipe Tips

• Do not overcook the shrimp: Removing the shrimp after a quick sear keeps them from turning rubbery while the sauce simmers.
• Use good quality tomatoes: Since tomatoes are the backbone of the sauce, choose a high-quality canned brand for the best flavor.
• Save pasta water: Keep a half cup of the starchy pasta cooking water before draining, just in case you need to thin out your spicy tomato sauce.

What To Serve With Shrimp Linguine Fra Diavolo

A simple arugula salad dressed with lemon and olive oil cuts through the richness of the spicy tomato sauce. Serve thick slices of toasted garlic bread on the side to mop up every last drop of the fra diavolo sauce.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water to loosen the sauce. Freezing is not recommended as the shrimp will become tough upon reheating.

FAQs

Can I use crushed tomatoes with basil already added?

Yes, canned tomatoes with basil work well and add a nice herbaceous note to the spicy sauce.

How can I make it less spicy?

Reduce the crushed red pepper flakes to a quarter teaspoon or omit them entirely to suit your heat preference.

Do I have to use white wine?

If you prefer not to cook with alcohol, substitute the wine with an equal amount of seafood stock or low-sodium chicken broth.

Can I use frozen shrimp?

Yes, just ensure they are completely thawed and patted very dry with paper towels before searing.

Nutrition

• Calories: 580 kcal
• Total Fat: 14 g
• Saturated Fat: 2 g
• Cholesterol: 143 mg
• Sodium: 850 mg
• Total Carbohydrate: 82 g
• Protein: 28 g

Try More Recipes:

• Italian Garlic Butter Pasta Recipe
• Italian Pasta Puttanesca Recipe
• Italian Pasta with Broccoli Recipe

Ina Garten Italian Shrimp Linguine Fra Diavolo

Recipe by PaulaCourse: DinnerCuisine: Italian

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Spicy and satisfying Ina Garten Italian Shrimp Linguine Fra Diavolo features large shrimp, crushed tomatoes, and white wine. Ready in just 40 minutes, this vibrant seafood pasta is an impressive yet straightforward dinner choice for your next weekend meal.

Ingredients

• 1 lb dried linguine

• 3 tbsp olive oil, divided

• 1 lb large shrimp, peeled and deveined

• 4 cloves garlic, minced

• 1 tsp crushed red pepper flakes

• 1/2 cup dry white wine

• 28 oz canned crushed tomatoes

• 1/4 cup fresh parsley, chopped

• 1 tsp kosher salt

• 1/2 tsp black pepper

Directions

• 1. *Boil The Pasta:* Cook the linguine in a large pot of salted boiling water according to package directions until al dente, then drain and set aside.
• 2. *Sear The Shrimp:* Heat two tablespoons of olive oil in a large skillet over medium-high heat. Cook the shrimp for two minutes per side until pink, then transfer them to a plate.
• 3. *Build The Base:* In the same skillet, heat the remaining tablespoon of oil, then saute the minced garlic and red pepper flakes for one minute until fragrant.
• 4. *Deglaze The Pan:* Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom. Simmer for about three minutes until the liquid reduces by half.
• 5. *Simmer The Sauce:* Stir in the crushed tomatoes, kosher salt, and black pepper. Lower the heat to medium-low and let the sauce simmer for 10 minutes to thicken slightly.
• 6. *Combine And Serve:* Toss the cooked linguine and shrimp back into the sauce to warm through. Garnish with fresh chopped parsley and serve immediately.