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.
Ingredients
Scale
- 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
Instructions
- 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.
- Shrimp Seasoning: Thoroughly dry shrimp with paper towels and season evenly with salt and black pepper.
- 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.
- 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.
- 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.
- Pasta Preparation: Simultaneously, boil salted water and cook linguine until al dente. Reserve one cup of pasta water before draining.
- 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.
- 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