Name: Ina Garten Shrimp & Linguine Fra Diavolo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3 tablespoons unsalted butter, divided; ⅓ cup panko (Japanese bread flakes); 8 tablespoons chopped fresh parsley, divided; Kosher salt and freshly ground black pepper; 1¼ pounds large (16 to 20-count) shrimp, peeled and deveined; 2 tablespoons good olive oil; 2 cups thinly sliced red onion (1 large); 2 tablespoons minced garlic (6 cloves); ¼ teaspoon crushed red pepper flakes; ⅔ cup dry white wine, such as Pinot Grigio; 1 pound linguine, such as De Cecco

Ina Garten Shrimp & Linguine Fra Diavolo is made with shrimp, linguine, red onion, garlic, red pepper flakes, white wine, arrabbiata sauce, fresh parsley, olive oil, butter, and panko. This delicious Shrimp & Linguine Fra Diavolo recipe creates a tasty dinner that takes about 35 minutes to prepare and can serve up to 4 people.

This Shrimp & Linguine Fra Diavolo Recipe Is From Modern Comfort Food Cookbook by Ina Garten

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Ingredients Needed:

3 tablespoons unsalted butter, divided
⅓ cup panko (Japanese bread flakes)
8 tablespoons chopped fresh parsley, divided
Kosher salt and freshly ground black pepper
1¼ pounds large (16 to 20-count) shrimp, peeled and deveined
2 tablespoons good olive oil
2 cups thinly sliced red onion (1 large)
2 tablespoons minced garlic (6 cloves)
¼ teaspoon crushed red pepper flakes
⅔ cup dry white wine, such as Pinot Grigio
Arrabbiata Sauce, homemade (this page) or 1 (24-ounce) jar Rao’s
1 pound linguine, such as De Cecco

How To Make Shrimp & Linguine Fra Diavolo?

Toast the Panko: Melt 1 tablespoon / 15g of the butter in a medium (10 to 11-inch) sauté pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until browned. Transfer to a small bowl and stir in 2 tablespoons / 30ml of the parsley, ¼ teaspoon salt, and a pinch of black pepper; set aside.
Prep the Shrimp: Place the shrimp on a plate and pat dry with paper towels. Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper.
Cook the Onion and Garlic: Heat the remaining 2 tablespoons / 30g of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Add the onion and sauté for 4 minutes until it begins to soften. Add the garlic and red pepper flakes; sauté for 1 minute.
Cook the Shrimp: Add the shrimp in one layer and sauté for 1 minute on each side until they start to turn pink but are not cooked through.
Add Wine and Sauce: Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons / 90ml of parsley with 1 teaspoon salt and ½ teaspoon black pepper; turn off the heat.
Cook the Pasta: Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the package directions for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce.
Combine: Toss the pasta, sauce, and shrimp together with tongs or large spoons. Allow it to simmer for 1 minute so the pasta absorbs the sauce, adding enough pasta water to create a nice sauce that coats the pasta.
Serve: Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot

Ina Garten Shrimp & Linguine Fra Diavolo

Recipe Tips:

Use Fresh Shrimp: Fresh shrimp gives the best taste. Make sure to peel and clean them before cooking for a sweeter flavor.
Cook Shrimp Quickly: Only cook the shrimp for 1 minute on each side. They will finish cooking in the sauce. Cooking them too long makes them rubbery.
Save Pasta Water: Before draining the pasta, keep a cup of the water. This helps make a sauce that sticks well to the pasta.
Toast Panko Until Golden: Cook the panko in butter until it turns golden. This adds a nice crunchy texture to the dish.
Simmer Wine for Flavor: Let the wine simmer for 2-3 minutes to make it richer. This step adds more flavor to the sauce.

How To Store & Reheat Leftovers?

Refrigerate: First, let the leftover Shrimp & Linguine Fra Diavolo cool to room temperature. Then, place it in an airtight container and store it in the refrigerator for up to 3 days.
Freeze: Allow the Shrimp & Linguine Fra Diavolo to cool completely before placing it in a freezer-safe container. Store in the freezer for up to 2 months. To thaw, move it to the refrigerator overnight before reheating.
Reheat: Preheat the oven to 350°F (175°C). Place the pasta in an oven-safe dish and cover with foil. Heat for 15-20 minutes, stirring halfway through, until warmed.

Nutrition Facts

Serving Size: 1 serving (recipe serves 4)

Calories: 360 kcal
Total Fat: 12.6g
Saturated Fat: 1.9g
Cholesterol: 172.3mg
Sodium: 526.6mg
Potassium: 374.8mg
Total Carbohydrate: 51.9g
Dietary Fiber: 8.1g
Sugars: 6.6g
Protein: 33.6g

Try More Ina Garten Recipe:

Ina Garten Shrimp & Linguine Fra Diavolo

Author: Sabrine Cooking Method:Stovetop Cuisine:American Courses:Dinner Recipe Keys: S Shrimp & Linguine Fra Diavolo

Difficulty:BeginnerPrep time: 15 minutesCook time: 20 minutesRest time: minutesTotal time: 35 minutesServings:4 servingsCalories:360 kcal Best Season:Summer

Description

Ingredients

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

Instructions

Toast the Panko: Melt 1 tablespoon / 15g of the butter in a medium (10 to 11-inch) sauté pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until browned. Transfer to a small bowl and stir in 2 tablespoons / 30ml of the parsley, ¼ teaspoon salt, and a pinch of black pepper; set aside.
Prep the Shrimp: Place the shrimp on a plate and pat dry with paper towels. Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper.
Cook the Onion and Garlic: Heat the remaining 2 tablespoons / 30g of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Add the onion and sauté for 4 minutes until it begins to soften. Add the garlic and red pepper flakes; sauté for 1 minute.
Cook the Shrimp: Add the shrimp in one layer and sauté for 1 minute on each side until they start to turn pink but are not cooked through.
Add Wine and Sauce: Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons / 90ml of parsley with 1 teaspoon salt and ½ teaspoon black pepper; turn off the heat.
Cook the Pasta: Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the package directions for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce.
Combine: Toss the pasta, sauce, and shrimp together with tongs or large spoons. Allow it to simmer for 1 minute so the pasta absorbs the sauce, adding enough pasta water to create a nice sauce that coats the pasta.
Serve: Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot

Notes

Use Fresh Shrimp: Fresh shrimp gives the best taste. Make sure to peel and clean them before cooking for a sweeter flavor.
Cook Shrimp Quickly: Only cook the shrimp for 1 minute on each side. They will finish cooking in the sauce. Cooking them too long makes them rubbery.
Save Pasta Water: Before draining the pasta, keep a cup of the water. This helps make a sauce that sticks well to the pasta.
Toast Panko Until Golden: Cook the panko in butter until it turns golden. This adds a nice crunchy texture to the dish.
Simmer Wine for Flavor: Let the wine simmer for 2-3 minutes to make it richer. This step adds more flavor to the sauce.

Keywords:Ina Garten Shrimp & Linguine Fra Diavolo