Spicy Shrimp Fra Diavolo with Linguine - Italian Style
A fiery Italian pasta dish featuring succulent shrimp simmered in a robust tomato sauce spiked with red pepper flakes and white wine. The combination of fresh herbs, garlic, and crushed tomatoes creates a bold, aromatic sauce that clings beautifully to linguine. Perfect for date nights or when you want to impress dinner guests with restaurant-quality flavors. This version balances heat with fresh basil and parsley, while the white wine adds depth to the spicy tomato base.
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 spicy red pepper, chopped(optional)
- 4 cloves garlic, chopped
- 14 ounce crushed tomatoes, canned
- 2 teaspoons spicy red pepper flakes
- 1 teaspoon spicy red pepper flakes
- ½ cup dry white wine
- ½ teaspoon dried oregano
- salt, to taste
- pepper, to taste
- 1 tablespoon parsley, chopped
- 6 fresh basil leaves, chopped
- 8 ounces linguine noodles, prepared
- red chili flakes, for garnish(optional)
- fresh chopped parsley, for garnish(optional)
Instructions
- 1
Heat oil in large pan over medium heat
- 2
Season shrimp with salt, pepper and chili flakes, then cook 2-3 minutes per side until pink and cooked through, set aside
- 3
Add onion and red pepper to same pan, cook 5 minutes to soften
- 4
Add garlic and cook 1 minute until fragrant
- 5
Add crushed tomatoes with juices, red chili flakes, white wine, oregano, salt and pepper
- 6
Simmer 10 minutes to develop flavors
- 7
Stir in reserved shrimp and heat through about 1 minute
- 8
Stir in parsley and basil leaves, taste and adjust salt
- 9
Toss with prepared linguine noodles, garnish and serve
Tips
Use large shrimp (16-20 count) for the best texture and to prevent overcooking during the final heating step.
Don't skip the simmering time for the sauce - the 10 minutes allows the alcohol to cook off and flavors to meld properly.
Reserve some pasta cooking water to thin the sauce if it becomes too thick when tossing with the linguine.
Good to Know
Refrigerate leftovers up to 2 days, reheat gently to avoid overcooking shrimp.
Sauce can be made 1 day ahead without shrimp, add shrimp when reheating.
Serve immediately while hot with crusty bread and a crisp white wine.
Common Mistakes
Don't overcook shrimp to avoid rubbery texture.
Don't skip seasoning the shrimp before cooking to ensure flavor throughout.
Don't add shrimp back too early to prevent overcooking during sauce simmering.
Substitutions
FAQ
Can I make this less spicy?
Yes, reduce red pepper flakes to 1 teaspoon total and omit the optional fresh red pepper. You can always add more heat at the table.
What if I don't have white wine?
Substitute with additional crushed tomatoes or low-sodium chicken broth. The wine adds depth but isn't essential for the dish.
How long will leftovers keep?
Store in refrigerator up to 2 days. Reheat gently over low heat, adding a splash of water if sauce thickens too much.