Shrimp Fra Diavolo Recipe

Introduction

Savor the bold flavors of Shrimp Fra Diavolo, a classic Italian-American dish known for its spicy tomato sauce and tender shrimp. This recipe brings together fresh herbs, pancetta, and a hint of heat to create a satisfying pasta meal perfect for any night of the week.

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. Step 1: Cook the linguine in a large pot of salted boiling water according to the package directions. Before draining, reserve 1/4 cup of the starchy cooking water and set it aside.
2. Step 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, remove the pancetta and place it on a paper towel-lined plate. Reserve the rendered fat in the pan, increase the heat to medium, add 1 tablespoon olive oil, and swirl to coat.
3. Step 3: Season the shrimp with 1 teaspoon salt, black pepper, and 3/4 teaspoon crushed red pepper flakes. Add the shrimp to the pan and cook until opaque with a golden-brown crust, about 2 minutes per side. Remove the shrimp and set aside.
4. Step 4: Add the remaining tablespoon of olive oil to the pan and swirl to coat. Add the chopped shallot and minced garlic, seasoning with the remaining salt and red pepper flakes. Sauté until shallots are translucent, about 2 minutes.
5. Step 5: Deglaze the pan with white wine, scraping up any browned bits from the bottom. Add the crushed tomatoes, cover, and simmer until the sauce thickens, about 10 minutes.
6. Step 6: Add the cooked linguine, reserved cooking water, shrimp, pancetta, basil, lemon zest, and 6 tablespoons of grated asiago cheese to the sauce. Toss everything gently to combine. Taste and adjust seasoning with additional salt if needed.
7. Step 7: Divide the pasta among bowls. Garnish with the remaining asiago cheese and chopped fresh parsley before serving.

Tips & Variations

• For extra heat, increase the crushed red pepper flakes to taste or add a pinch of cayenne pepper.
• Substitute shrimp with scallops or calamari for a different seafood twist.
• Use fresh tomatoes if in season for a brighter sauce flavor.
• If you prefer a smoother sauce, use an immersion blender to puree the tomatoes after simmering.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce if it has thickened. Avoid overheating to keep the shrimp tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, but be sure to thaw the shrimp completely and pat them dry before cooking to avoid excess moisture in the pan.

What type of white wine works best in the sauce?

Use a dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay for the best flavor without sweetness.

Shrimp Fra Diavolo Recipe

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4.5 from 123 reviews

Shrimp Fra Diavolo is a spicy Italian seafood pasta dish featuring succulent shrimp, crispy pancetta, and a vibrant, spicy tomato sauce. Tossed with linguine and enhanced with fresh basil, lemon zest, and aged Asiago cheese, this dish delivers bold flavors with a perfect balance of heat and richness, ideal for a comforting yet elegant meal.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Pasta

• 1 pound linguine (or pasta of your choice)

Protein & Fat

• 4 ounces pancetta, rough chopped into 1/4-inch cubes
• 1 pound raw shrimp, deveined with tails on
• 2 tablespoons olive oil, divided

Seasonings

• 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

Vegetables & Aromatics

• 1 medium shallot, chopped
• 4 medium cloves garlic, minced
• 1/4 cup packed fresh basil leaves, gently torn
• Zest of 1 lemon
• 2 tablespoons chopped fresh parsley

Liquids & Canned Goods

• 1/2 cup dry white wine
• 1 28-ounce can whole peeled tomatoes, crushed

Cheese

• 8 tablespoons freshly grated aged Asiago cheese, divided

Instructions

1. Cook the linguine: Bring a large pot of salted water to a boil and cook the linguine according to the package directions until al dente. Before draining, reserve 1/4 cup of the starchy pasta water and set it aside for later use.
2. Prepare the pancetta: Heat a large skillet or cast iron pan over medium-low heat. Add the pancetta and sauté until it becomes crisp and golden brown, about 5 minutes. Use a slotted spoon to remove the pancetta and place it on a paper towel-lined plate to drain. Keep the rendered fat in the pan.
3. Cook the shrimp: Increase the pan’s heat to medium, add 1 tablespoon of olive oil, and swirl to coat. Season the shrimp with 1 teaspoon coarse salt, black pepper, and 3/4 teaspoon crushed red pepper flakes. Add the shrimp and cook until opaque with a golden-brown crust, about 2 minutes per side. Remove the shrimp and set aside.
4. Sauté aromatics: Add the remaining 1 tablespoon of olive oil to the pan and swirl to coat. Add the chopped shallot and minced garlic, seasoning with the remaining salt and red pepper flakes. Sauté until the shallots turn translucent, approximately 2 minutes.
5. Make the sauce: Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Add the crushed tomatoes, cover the pan, and simmer until the sauce thickens slightly, about 10 minutes.
6. Toss everything together: Add the cooked linguine, reserved pasta water, shrimp, pancetta, torn basil leaves, lemon zest, and 6 tablespoons of grated Asiago cheese into the pan with the sauce. Toss gently to combine and adjust seasoning with additional salt if needed.
7. Serve and garnish: Divide the pasta among serving bowls and garnish with the remaining 2 tablespoons of Asiago cheese and the chopped fresh parsley. Serve immediately.

Notes

• Reserve pasta water to help loosen and integrate the sauce with the pasta, providing a silky texture.
• For less heat, reduce the amount of crushed red pepper flakes or omit them entirely.
• Use fresh shrimp for best flavor, but frozen shrimp thawed properly will also work.
• Substitute pancetta with thick-cut bacon if pancetta is unavailable, but reduce added salt accordingly.
• You can use other firm pasta shapes such as spaghetti or fettuccine based on preference.
• For a more intense tomato flavor, let the sauce simmer uncovered a bit longer to concentrate.

Keywords: Shrimp Fra Diavolo, spicy Italian pasta, pancetta, linguine, seafood pasta, tomato sauce, white wine sauce, easy Italian dinner