Shrimp Fra Diavolo with Linguine
This is my take on a fra diavolo with spicy shrimp. Instead of white wine, I used red wine to deglaze the pan which made for a deeper red sauce.
Servings: 8 servings
Calories: 357kcal
Cost: $20
Equipment
- 1 large saucepan
- 1 large pot
Ingredients
- 1 lb linguine
- 2 shallots (chopped)
- 4 Cloves garlic (minced)
- 1 24 oz can crushed tomatoes
- 2 tablespoon tomato paste
- 4 basil leaves
- 1 lb shrimp
- 4 tbsp EVOO
- 1 cup red wine
- 1-2 tablespoon calabrian chili peppers
- 3 teaspoon salt
- 1 teaspoon black pepper
- 1 tsp cayenne pepper
Instructions
- Defrost shrimp, peel, and devein. Dry the shrimp thoroughly with a paper towel. Marinate shrimp for 1 hour in the refrigerator with 2 tablespoon EVOO, 3 cloves minced garlic, 1 teaspoon salt, 1 teaspoon black pepper, and 1-2 teaspoon of cayenne pepper.
- In a large saucepan over medium-high heat, add 1 tablespoon of EVOO and pan-fry the shrimp in batches to avoid overcrowding. Fry for 1-2 minutes per side. if your shrimp starts to curl, you're overcooking it. It should become opaque but not shriveled. Remove the shrimp and set aside.
- In the same pan, lower the heat to medium and add 1 tablespoon of EVOO and sauté shallots for 3-4 minutes or until translucent. Add the garlic, calabrian peppers, and tomato paste. Sauté garlic and let tomato paste caramelize for about 2 minutes. Stir and combine.
- Add red wine to deglaze the pan. Use a wooden spoon to scrape all the brown bits from the bottom of the pan. Allow the wine to simmer for about 5 minutes until it reduces by about half. If you drag your wooden spoon through it should leave a trail.
- Stir in the crushed tomatoes, basil, and 2 teaspoon salt. Bring to a simmer for 30 minutes, stirring occasionally.
- Bring a large pot of water to a boil and salt the water. Add in linguine and cook until al dente. Save about 1 cup of pasta water and slowly add it to the sauce.
- Add Shrimp to the sauce and mix. Then add the linguine in and stir. Garnish with parsley and serve.
Notes
- Dry the shrimp before you add oil and season. This will get a better sear.
- Marinating shrimp for one hour in the fridge will get you more flavor!
- Red wine reduction is a lot easier than it sounds. Just let the red wine simmer and occasionally stir. You'll know it's done if when you drag your wooden spoon through the liquid slowly moves back together. Look up at the images in the blog to see a detailed explanation.
- Save pasta water to add to your sauce. It will help it stick to the linguine.
Nutrition
Calories: 357kcal | Carbohydrates: 46g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 91mg | Sodium: 1268mg | Potassium: 388mg | Fiber: 2g | Sugar: 3g | Vitamin A: 177IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg
