Shrimp Fra Diavolo and Linguini
Shrimp Fra Diavolo and Linguini is one of our favorite shrimp dinners. I start this dish by making a spicy tomato sauce. Then, I add whole pound of large Gulf shrimp. I serve this delicious shrimp sauce with linguini. I love this dish for several reasons. First of all, I like that I can make this dish in under a half hour. Sometimes I just need a quick dish to make for dinner. Secondly, I like that this dish uses items I always have in the house. Since, I always keep a bag of Gulf shrimp in my freezer. And, lastly, I love all the spicy deliciousness in this dish.
The Equipment I Used
- A Large Pot- I used a large pot to make my pasta.
- A Large Skillet- Use this to make the sauce.
The Ingredients Needed for Shrimp Fra Diavolo and Linguini
- Oil- Use a good extra virgin olive oil. I like the California Olive Ranch brand.
- Garlic- Use fresh garlic. I like to buy the peeled cloves and store them in my freezer.
- Tomatoes- For this recipe, I used the Pomi finely chopped tomatoes. I like the Pomi brand because they are less acidic than canned tomatoes. But, feel free to use your favorite canned tomatoes.
- Oregano- Dried oregano adds lots of flavor to this dish, so don’t skip it.
- Bay Leaves- These also add lots of flavor. Be sure to remove the leaves before serving.
- Salt- Use kosher salt. I like the Diamond brand.
- White Wine- I used Pinot Grigo, but any dry white wine is fine.
- Shrimp- Use Gulf shrimp, if you can find them. Here in New York, I find the frozen Gulf shrimp to be better than the fresh ones.
How I Made my Shrimp and Pasta
- First, I started my pasta, by boiling the water. Be sure to cook your pasta until it’s only al dente.
- Next, I made the spicy tomato sauce. Just be sure to not burn your garlic.
- Then, I added the shrimp and cooked them in the sauce, until they’re just cooked through.
- Finally, I stirred in the linguini and then I served it.
If you like shrimp, you need to try this spicy and delicious Shrimp Fra Diavolo and Linguini.
Shrimp Fra Diavolo and Linguini
Shrimp in a spicy tomato sauce with linguini.
Ingredients
- 1 pound linguini
- 3 tbsp. kosher salt
- ¼ cup extra virgin olive oil
- 2 tbsp. garlic, minced
- 26 ounces Pomi Finely Chopped Tomatoes or any crushed tomatoes
- 1 tbsp. dried oregano
- 1 tsp. crushed red pepper flakes
- 2 dried bay leaves
- ½ cup pinot grigo or other dry white wine
- 1 pound shelled and deveined large raw Gulf shrimp
- ½ cup Parmesan cheese, grated
- ¼ cup fresh basil leaves
Instructions
- Bring a large pot of water to a boil for the linguini. When the water comes to a boil add the salt and the linguini and cook according to the directions on the box.
- As your water comes a boil, start the sauce. In a large skillet, heat the oil on low heat. Add the garlic and cook for a few minutes until it softens. Add the tomatoes, oregano, red pepper flakes, bay leaves, wine, and a quarter teaspoon more kosher salt. Simmer for ten minutes.
- Add the shrimp and cook for ten minutes, or until the shrimp are cooked. Remove the bay leaves and stir in the drained pasta.
- Top each serving with some cheese and basil.
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