If you love fiery Italian-American pasta dishes that deliver both comfort and a little drama, then Spicy Shrimp Fra Diavolo with Linguine is your new go-to. This vibrant recipe brings together plump shrimp, a garlicky tomato sauce with a bold kick of heat, and perfectly al dente linguine—all finished with a fresh burst of parsley and a hint of lemon. Whether you’re cooking for date night or just want an exciting weeknight meal, this is the kind of dish that turns an ordinary evening into something memorable.
Ingredients You’ll Need
Everything you need for Spicy Shrimp Fra Diavolo with Linguine is straightforward and easy to find, yet every ingredient plays a major role in building flavor and texture. Each part is chosen with purpose—from the rich, velvety olive oil to the fresh pop of lemon at the end.
- 12 ounces linguine pasta: This flat, sturdy noodle beautifully soaks up the spicy tomato sauce without getting lost in it.
- 1 pound large shrimp (peeled and deveined): Choose good-quality, plump shrimp for juicy bites that really shine in the dish.
- 2 tablespoons olive oil: The starting point for rich flavor, helping to bloom the spices and garlic.
- 4 cloves garlic (minced): Essential for that classic Italian aroma and savory base in the sauce.
- 1/2 teaspoon red pepper flakes (adjust to taste): Adds signature heat; start small if you’re sensitive, or crank it up for a bolder bite.
- 1/2 teaspoon crushed fennel seeds (optional): For a subtle, sweet licorice note that adds extra dimension—totally optional but fabulous.
- 1/2 cup dry white wine: Brings a touch of acidity and complexity; if needed, seafood or chicken broth works well too.
- 1 can (14.5 ounces) diced tomatoes: The base of your sauce, adding both texture and juicy tomato flavor.
- 1/4 cup tomato paste: Intensifies the tomato flavor and helps the sauce cling to the linguine.
- 1 teaspoon dried oregano: Offers a classic herbaceous backdrop familiar in Italian-American recipes.
- 1/2 teaspoon salt: Key for enhancing all the flavors in the sauce and shrimp.
- 1/4 teaspoon black pepper: Adds earthy warmth and gently balances the spiciness.
- 1 tablespoon chopped fresh parsley (plus more for garnish): Brings color and a fresh, herby finish to every bite.
- Juice of 1/2 lemon: A pop of brightness at the end that lifts the whole dish.
How to Make Spicy Shrimp Fra Diavolo with Linguine
Step 1: Cook the Linguine
Start by bringing a big pot of well-salted water to a boil and add your linguine, cooking it according to the package for that perfect al dente texture. Once the noodles are just right, drain them and set aside; don’t forget to reserve a splash of pasta water in case you need to loosen up the sauce later. The linguine is the canvas for all those spicy, saucy shrimp, so getting this step right makes a difference.
Step 2: Sauté Garlic, Red Pepper, and Fennel
Warm your olive oil in a large skillet over medium heat, then add the minced garlic, red pepper flakes, and the crushed fennel seeds if you’re using them. Let everything sizzle for a minute, just until the garlic softens and you catch that mouthwatering, spicy aroma filling your kitchen. This quick sauté is where your Spicy Shrimp Fra Diavolo with Linguine begins to build huge flavor fast.
Step 3: Deglaze with White Wine
Pour in the dry white wine to deglaze the pan, scraping up any golden bits that might have formed. Let the liquid bubble away for a couple of minutes so the sharpness mellows. This adds acidity and complexity that makes the spicy tomato sauce taste restaurant-worthy every time.
Step 4: Simmer the Tomato Sauce
Stir in the diced tomatoes with their juices, tomato paste, oregano, salt, and black pepper. Combine everything thoroughly and bring to a simmer, letting the sauce cook for about 10 to 12 minutes to concentrate the flavors. This step is what gives Spicy Shrimp Fra Diavolo with Linguine its signature bold, spicy, tangy base.
Step 5: Add the Shrimp
Now nestle in the shrimp, spreading them out into the simmering sauce. Cook for 3 to 4 minutes, turning once, until each piece is pink, plump, and just cooked through. Shrimp cook quickly, so keep an eye out—they should remain juicy and tender, soaking up all of that spicy, garlicky goodness.
Step 6: Toss with Linguine and Finish
Add in your drained linguine to the skillet and toss everything together so the noodles are luxuriously coated in the spicy sauce. Finish with chopped fresh parsley and a squeeze of lemon juice, tossing one last time to distribute the brightness throughout. Serve hot right from the pan, topped with a sprinkle more parsley to make it pop.
How to Serve Spicy Shrimp Fra Diavolo with Linguine
Garnishes
A final flourish of fresh parsley is a must—it adds both vibrant color and flavor. For a restaurant-style look, try a few lemon wedges on the side or even a light drizzle of good extra-virgin olive oil. A pinch of extra red pepper flakes ups the heat for those who dare!
Side Dishes
For a well-rounded Spicy Shrimp Fra Diavolo with Linguine dinner, pair your pasta with a crisp green salad dressed in a tangy vinaigrette or some simply roasted seasonal vegetables. Crusty bread is always welcome to scoop up any leftover sauce, and a glass of chilled white wine or sparkling water really makes the meal.
Creative Ways to Present
If you want to wow your guests, serve the pasta in shallow bowls twirled into tidy nests using tongs. Top each portion with extra shrimp and plenty of fresh herbs. Or, use individual cast-iron skillets for an extra-cozy, bistro-style vibe—either way, this dish turns a simple night into a little celebration.
Make Ahead and Storage
Storing Leftovers
Any leftover Spicy Shrimp Fra Diavolo with Linguine will keep in an airtight container in the fridge for up to 2 days. The flavors often meld and deepen overnight, making the second-day bowl just as delightful. Just be sure not to overcook the shrimp during reheating to keep them nice and succulent.
Freezing
While the sauce and linguine freeze well enough for up to a month, shrimp can become rubbery after freezing and thawing, so plan for best quality by eating freshly made or only freezing the sauce without the shrimp. Then, simply sauté fresh shrimp and combine when ready to serve.
Reheating
To revive leftovers, gently warm the pasta and sauce in a skillet with a splash of water or broth to loosen things up—avoid the microwave if possible, as it tends to toughen shrimp. Add a sprinkle of fresh parsley and a squeeze of lemon before serving to bring some sparkle back.
FAQs
Can I use another type Main Course
Absolutely! While linguine is classic and its width holds the sauce especially well, you can swap in spaghetti, fettuccine, or even penne in a pinch. Just aim for a pasta shape with enough body to cling to that spicy sauce.
How can I adjust the spice level?
The beauty of Spicy Shrimp Fra Diavolo with Linguine is that you control the heat. Start with the recommended amount of red pepper flakes if you’re unsure, and taste as you go—add more for a bigger kick or less for a milder dish. A pinch of cayenne or a dash of hot sauce can also dial things up or down.
Can I make this dish without wine?
Certainly! If you’d rather not use wine, substitute with seafood or chicken broth for a similar depth of flavor. Just taste and adjust seasoning to balance out the sauce as needed.
What’s the best way to peel and devein shrimp?
Start by removing the shell starting at the legs and peel back to the tail; leave the tail on for a pretty presentation if you like. Use a small paring knife to make a shallow slit along the back and remove the dark vein for cleaner, sweeter flavor.
Can Spicy Shrimp Fra Diavolo with Linguine be made pescatarian or gluten-free?
This dish is naturally pescatarian! For a gluten-free version, just substitute your favorite gluten-free pasta for the linguine and double-check that your wine and other ingredients are GF-friendly. All the saucy, spicy goodness remains the same.
Final Thoughts
The next time you’re craving big flavor and a little dash of excitement, give this Spicy Shrimp Fra Diavolo with Linguine a try. You’ll be amazed at how quickly it comes together—and how something so simple can feel truly special. Gather your favorite people and savor every spicy, saucy forkful!
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Spicy Shrimp Fra Diavolo with Linguine Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy a delicious and spicy seafood pasta with this Spicy Shrimp Fra Diavolo with Linguine recipe. Succulent shrimp cooked in a flavorful tomato-based sauce, tossed with linguine for a satisfying meal.
Ingredients
Linguine Pasta:
- 12 ounces linguine pasta
Shrimp:
- 1 pound large shrimp (peeled and deveined)
Sauce:
- 2 tablespoons olive oil
- 4 cloves garlic (minced)
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1/2 teaspoon crushed fennel seeds (optional)
- 1/2 cup dry white wine
- 1 can (14.5 ounces) diced tomatoes
- 1/4 cup tomato paste
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (plus more for garnish)
- Juice of 1/2 lemon
Instructions
- Cook Linguine: Boil salted water and cook linguine until al dente. Drain and set aside.
- Prepare Sauce: Sauté garlic, red pepper flakes, and fennel seeds in olive oil. Add white wine, tomatoes, tomato paste, oregano, salt, and pepper. Simmer for 10-12 minutes.
- Cook Shrimp: Add shrimp to the skillet and cook until pink and opaque. Stir in cooked linguine, parsley, and lemon juice.
- Serve: Garnish with parsley and serve hot.
Notes
- For extra heat, add cayenne pepper or more red pepper flakes.
- Substitute white wine with seafood or chicken broth if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 180mg
