Fresh Spicy Shrimp & Linguine Fra Diavolo Recipe by Ina Garten

Spicy seafood lovers rejoice as this Ina Garten shrimp & linguine fra diavolo recipe delivers a mouthwatering culinary adventure straight from her kitchen.

The bold flavors dance across your palate with every perfectly seasoned bite.

Succulent shrimp nestle among strands of tender linguine, creating a harmony of textures and heat.

Fresh herbs and robust tomato sauce bring depth to this classic Italian-inspired dish.

Crafted with precision and passion, this recipe promises a restaurant-quality meal you can easily recreate at home.

Each forkful brings a delightful kick that will have everyone at the table asking for seconds.

Get ready to spice up your dinner routine with this irresistible pasta masterpiece.

How to Cook Shrimp & Linguine Fra Diavolo the Ina Garten Way

• Crispy Panko Topping

Melt butter in a sauté pan and toast panko until golden brown. Mix with fresh parsley and a sprinkle of seasoning. Set aside for a crunchy finish.

• Shrimp Preparation

Pat shrimp dry and season with salt and pepper. Get them ready for a flavor-packed journey.

• Aromatic Base

Warm butter and olive oil in a large pot. Sauté onions until soft, then add garlic and red pepper flakes for a spicy kick.

• Seafood Sizzle

Arrange shrimp in the pan, quickly cooking them until they just start to turn pink. Keep them tender and succulent.

• Flavor Explosion

Pour in wine and let it reduce. Stir in spicy arrabbiata sauce, adding a burst of rich tomato goodness. Finish with a handful of fresh parsley.

• Pasta Magic

Boil a large pot of salted water. Cook linguine until perfectly al dente. Save some pasta water for creating a silky sauce.

• Final Symphony

Combine pasta, shrimp, and sauce with gentle tossing. Let everything mingle and absorb the incredible flavors.

• Elegant Presentation

Serve in a beautiful bowl, crowning the dish with the crispy panko topping. Enjoy the ultimate comfort meal that brings restaurant-quality to your home.

Tips & Variations for Ina Garten’s Spicy Shrimp Pasta

• Elevate the dish's texture by carefully browning panko breadcrumbs in butter, creating a golden, crispy topping that adds delightful crunch to every bite.
• Customize the recipe's spiciness by adjusting red pepper flakes – use less for a mild version or add extra for adventurous heat lovers who enjoy a fiery kick.
• Choose fresh, firm shrimp with a sweet ocean smell. Opt for medium-sized shrimp for best texture, and ensure they're deveined to save preparation time and enhance the dish's overall quality.
• Experiment with different white wines like pinot grigio or sauvignon blanc to subtly change the sauce's flavor profile. Avoid overly sweet wines that might clash with the spicy arrabbiata sauce.
• Never discard pasta water – it's liquid gold for creating silky, well-coated pasta. The starchy water helps bind sauce to noodles, ensuring every strand is perfectly seasoned and glossy.

How to Serve Ina Garten’s Shrimp & Linguine Fra Diavolo

• Pair with Fresh Greens: Complement the spicy shrimp linguine with a crisp arugula salad dressed in lemon vinaigrette to balance the dish's rich flavors.
• Enhance with Crusty Bread: Serve alongside warm, crusty Italian bread to soak up the delicious arrabbiata sauce and add textural contrast.
• Select Perfect Wine Match: Pour a chilled, crisp white wine like Pinot Grigio or Sauvignon Blanc to cut through the spiciness and complement the seafood.
• Garnish with Extra Herbs: Sprinkle additional fresh chopped parsley or basil on top for a burst of color and bright, aromatic finish.

Make-Ahead & Storage Ideas for Shrimp & Linguine Fra Diavolo

• Refrigerate Smartly: Store leftover shrimp and linguine in an airtight container for up to 2 days. Avoid keeping seafood dishes longer to maintain optimal taste and safety.
• Reheat Carefully: Warm gently in a skillet over medium-low heat, adding a splash of pasta water to restore sauce moisture. Stir frequently to prevent sticking and ensure even heating.
• Freeze with Caution: Not recommended for this recipe, as pasta and shrimp tend to lose texture and become mushy when thawed. Fresh preparation yields the best dining experience.
• Prep Ahead Wisely: Chop herbs and measure ingredients in advance to streamline cooking process. Keep shrimp refrigerated until ready to cook for maximum freshness and flavor.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Calories: 550 kcal

Servings: 4

What You’ll Need to Make Ina Garten’s Shrimp & Linguine Fra Diavolo

• Shrimp: Fresh, sweet-tasting crustaceans that bring oceanic richness and protein to the dish; choose large, firm shrimp with no dark spots or ammonia smell.
• White Wine: Adds depth and acidity to enhance the sauce's complexity; select a dry white wine like pinot grigio or sauvignon blanc.

• Onion, Garlic: Foundational flavor builders that create a robust base; choose firm, heavy onions and fresh, plump garlic cloves.
• Red Pepper Flakes: Introduces a spicy kick that provides warmth and depth; adjust quantity based on heat preference.
• Salt, Black Pepper: Essential seasoning agents that elevate and balance overall taste; use freshly ground black pepper for maximum flavor.

• Panko Breadcrumbs: Creates a crispy, golden topping that adds delightful crunch and textural contrast; look for Japanese-style panko for best results.
• Parsley: Brings fresh, bright herbal notes and vibrant green color; choose crisp, vivid leaves without wilting.
• Arrabbiata Sauce: Provides a spicy, tomato-based foundation that carries complex flavor profile; select high-quality jarred sauce or homemade version.
• Linguine: Classic pasta shape that perfectly captures sauce and offers satisfying texture; choose bronze-cut pasta for better sauce adherence.
• Olive Oil, Butter: Contribute rich, smooth base for cooking and developing flavors; use high-quality extra virgin olive oil and unsalted butter.

Tools for Preparing Shrimp & Linguine Fra Diavolo à la Ina

• Large pot: Essential for boiling pasta with ample space.
• Sauté pan (medium, 10-11 inch): Perfect for toasting panko and cooking shrimp.
• Tongs or large spoons: Great for mixing pasta and sauce smoothly.
• Large serving bowl (shallow): Ideal for presenting the final dish.
• Paper towels: Needed to pat shrimp dry before cooking.
• Small bowl: Used for mixing toasted panko with parsley.
• Plate: Handy for preparing and seasoning shrimp.
• Measuring spoons: Crucial for accurate salt and pepper measurements.
• Measuring cups: Necessary for precise liquid and ingredient amounts.

Spicy Shrimp & Linguine Fra Diavolo Recipe

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4.7 from 19 reviews

• Total Time: 35 minutes
• Yield: 4 1x

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Description

Ina Garten’s shrimp & linguine fra diavolo offers a spicy Italian-American classic with bold Mediterranean flavors. Passionate cooks can easily recreate this restaurant-quality dish that promises robust taste and elegant simplicity.

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Ingredients

Scale 1x2x3x

• 1¼ lbs (567 g) large shrimp (16 to 20-count), peeled and deveined
• 1 lb (454 g) linguine, such as De Cecco
• 2 cups thinly sliced red onion (1 large)
• 2 tbsps good olive oil
• 3 tbsps unsalted butter, divided
• 2 tbsps minced garlic (6 cloves)
• 8 tbsps chopped fresh parsley, divided
• ⅓ cup panko (Japanese bread flakes)
• ¼ tsp crushed red pepper flakes
• ⅔ cup dry white wine, such as Pinot Grigio
• Kosher salt
• Freshly ground black pepper

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Instructions

1. Panko Preparation: Melt butter in a sauté pan over medium heat, toasting panko crumbs until golden brown. Blend with chopped parsley, salt, and black pepper, then set aside for garnishing.
2. Shrimp Seasoning: Thoroughly dry shrimp with paper towels and season evenly with salt and black pepper.
3. Aromatics Sauté: In a large pot, combine butter and olive oil, sautéing diced onions until translucent. Introduce minced garlic and red pepper flakes, cooking briefly to release their fragrant essence.
4. Shrimp Cooking: Add seasoned shrimp to the pot in a single layer, searing quickly on both sides until they begin to pink but remain partially uncooked.
5. Liquid Reduction: Deglaze with white wine, allowing it to simmer and concentrate flavors. Stir in arrabbiata sauce, warming to a gentle simmer, and incorporate remaining parsley, salt, and black pepper.
6. Pasta Preparation: Simultaneously, boil salted water and cook linguine until al dente. Reserve one cup of pasta water before draining.
7. Final Combination: Toss linguine into the shrimp and sauce mixture, using tongs to ensure even coating. Adjust sauce consistency with reserved pasta water if needed.
8. Serving: Transfer to a serving bowl, generously sprinkle with prepared panko topping, and serve immediately while piping hot.

Notes

• Prevent Overcooking Shrimp: Cook shrimp just until they turn pink to maintain tender, juicy texture and avoid rubbery consistency.
• Boost Sauce Flavor: Reserve pasta water to help create silky sauce that perfectly coats linguine, enhancing overall dish richness.
• Master Panko Topping: Toast breadcrumbs carefully, stirring constantly to achieve golden brown color without burning.
• Season Strategically: Layer seasonings throughout cooking process to build complex, deep flavor profile in every bite.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner, Lunch
• Method: Sautéing
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 550
• Sugar: 3g
• Sodium: 350mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 70g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 200mg