Shrimp Fra Diavolo with Pasta
A spicy and flavorful shrimp dish served over pasta with garlic breadcrumbs.
Equipment
- Large pan
- Small nonstick pan
- bowl
- Pot to boil pasta
Ingredients
- 4 Tablespoons olive oil divided
- ¾ Pound large raw shrimp peeled and deveined
- ½ Cup dry white wine
- 2 Cloves garlic minced
- ½-1 Teaspoon red pepper flakes to taste
- 1 28 Ounce can whole San Marzano tomatoes crushed by hand and drained, juice reserved
- ¾ Pound Spaghetti, Linguine, or Bucatini
- 1 Tablespoon salted butter
- Fresh parsley roughly chopped
- Salt to taste
- pepper to taste
- 2 Tablespoons olive oil
- ½ Cup panko breadcrumbs
- 1 Clove garlic minced
- Salt to taste
Instructions
- Heat 2 tablespoons of olive oil in a large pan over medium heat and add the minced garlic. Sauté for about one minute until the garlic becomes fragrant, being careful not to let it brown too much.
- Add the raw shrimp to the pan and sauté until they turn pink, which usually takes just a few minutes. Avoid overcooking as this can make the shrimp rubbery.
- Pour in the dry white wine and sprinkle in the red pepper flakes. Wait for the mixture to bubble, creating a great aroma in your kitchen. Taste the mixture as you go to control the spice level.
- Add the crushed San Marzano tomatoes and their reserved juice to the shrimp mixture. Stir everything together and let it simmer. If the sauce gets too thick, you can add some of the reserved tomato juice to adjust the consistency.
- While the sauce is simmering, cook your spaghetti, linguine, or bucatini according to the package instructions. It should be al dente when you taste it to avoid mushy pasta.
- Once the pasta is cooked, toss it with the sauce and add 1 tablespoon of salted butter. Stir until everything is evenly coated, giving the dish a nice sheen.
- In a separate small pan, heat 2 tablespoons of olive oil over medium heat. Add the panko breadcrumbs and minced garlic, stirring constantly until the breadcrumbs are golden brown. Be attentive as they can burn quickly.
- Plate the pasta and top it with the toasted garlic breadcrumbs and roughly chopped parsley. Serve immediately for the best experience.
Notes
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Expert Tips: Use San Marzano tomatoes for the best flavor. Adjust red pepper flakes according to your heat preference. If the sauce becomes too thick, adding up to ¼ cup of reserved tomato juice will help achieve a smoother consistency. When cooking shrimp, aim for just 2-3 minutes until they are pink to avoid rubbery texture. If breadcrumbs start to burn, stirring constantly while toasting will help achieve that perfect golden color without charring.
Reheating Instructions: Reheat the pasta and sauce on the stovetop over low heat until hot, stirring occasionally.
Serving Suggestions: Pair with a crisp white wine like Pinot Grigio. Serve with a side of garlic bread. Garnish with additional fresh parsley and lemon wedges.
Recipe Variations: Replace shrimp with scallops for a different seafood flavor. Add sautéed bell peppers for extra color and sweetness. Incorporate fresh herbs like basil or oregano for an aromatic touch.
Ingredient Notes: For best results, choose high-quality San Marzano tomatoes. Feel free to use frozen shrimp, just ensure they are thawed and patted dry before cooking. If you prefer a hearty sauce, using a full 28 ounces of San Marzano tomatoes will provide remarkable flavor and depth.