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Shrimp and Linguine Fra Diavolo – The Easiest (and BEST) Seafood Pasta You'll Ever Make

Byamazingfoodstv


Today we’re making the Italian-American classic Shrimp Fra Diavolo. Spicy shrimp with linguine in the best garlicky red sauce. What more could you want? Enjoy!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****

INGREDIENTS
FOR THE SHRIMP
1 1/2 pounds (680g) extra-large shrimp – U26 or larger
1 teaspoon paprika – *optional*, used just for color
1/4 cup (48g) olive oil – divided
1 teaspoon (6g) Diamond Crystal kosher salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon (2g) baking soda
REMAINING INGREDIENTS
1 pound (454g) linguine
1/4 cup (48g) olive oil
3 anchovy fillets
8 cloves garlic – sliced
1 teaspoon crushed red pepper flakes – or to taste
1/2 cup (120g) dry white wine
1 28-ounce (793g) can plum tomatoes – hand crushed or blender pulsed
1/2 teaspoon dried oregano
3 tablespoons (35g) brandy *optional*
1/4 cup flat-leaf Italian parsley – minced
2 cups (480g) pasta water – will most likely not need all of it
salt and pepper – to taste

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

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47 Comments

  1. If you want to laugh, check out the original video from 4 years ago. This one is improved in all ways! The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.

  4. This is certainly my favorite cooking show to watch on the tube, and its because your recipes are really good and your instructions are slow and clear. Making your dishes has enhanced my cooking at home and made me much more confident with everything I'm whipping up.

  7. DeCecco is my go to brand of pasta. It is very good. Cento is usually my go to brand for tomatoes. Are you telling me that the brand you used you think is better? WHAT brand was that. You said it fast and didn't show it.

  10. This looks delicious! Do you know any recipes that use pepperoni? Maybe in a sauce? I’ve heard of chicken pepperoni but don’t know if there’s an official recipe. Thank you!🍝🍝🍝

  12. My only gripe is that I absolutely loath shrimp that still have their tails on them when they are in a saucy pasta. It's no longer finger food at that point so I don't want to have to messily remove them. Really not sure why half of all chefs in the world want to leave that tail on. Otherwise this looks great, and I have a 4-pepper-flake combo from flat-iron that is fantastic as an upgrade to standard red pepper, so I'll probably try that too.

  20. For breaking up the whole tomatoes I generally do what Lydia Bastianich does – I grate them into the sauce with a cheese grater. Another things that Lydia does with a lot of her traditional Italian tomato-based sauces is that when she is sauteing the finely chopped carrot and onion she will grate in a peeled apple. She says it adds a certain sweetness and complexity, but also give the sauce a fantastic body. p.s. I use that meat masher that you crush the tomatoes with to also break up cooked chicken for chicken salad – it works fantastically and takes a fraction of the time that chopping would.

  22. As an Italian American formerly from Long Island. Your recipe turned out really tasty. I took you wifes advice and topped off our dishes with fresh basil and Locatelli cheese which took it over the top. And may I add it tasted even better reheated the next day. Good job James. P.S… Wish they would open an All American Burgers in Palm Beach Gardens FL.

  24. Question. Why do all shrimp related recipes keep the shell on the tail instead of removing before cooking? I always find it annoying I gotta pick the shell off by hand when it’s already finished in the dish. Am I crazy?

  28. I can’t keep up with all the great recipes you post! I like them, save them to my “try later” list, then never get back to them. So yesterday when this recipe came up I immediately made my grocery list and determined to make it for dinner last night. And what a success! Fantastic flavor and an absolute home run for an unscheduled date night! Thank you so much!

  34. Great to see New Zealand Sauvignon Blanc (kiwi here) there in the ingredients. You’ll need to our Shiraz, if you haven’t already ready, not mention our Chardonnay. Do have a question where do you get all the check shirts from, and are they just a sip and feast thing? Has been great being on this journey with you, I’m a bit behind on the podcast (oops). Anyways great work and see at the next video, Jason.

  36. I love listening to you cook. It brings back so many memories from my high school days when I was dating an Italian girl in Northern New Jersey and her mom would cook for us. Not to mention all the places to go eat in Little Italy.

  40. I like Italian recipes. I have NOT the slightest bit of Italian heritage but my stomach thinks it is Italian. I prefer the traditional recipes BUT every so often an Italian/American one catches my eye. This one has done just that. Early on I was not a big fan of anchovies but they do add much to many dishes and they literally disintegrate on cooking. That's a lot of garlic…but I like garlic. I also like shrimp (seafood in general) AND I grow hot peppers (some "stupid hot") so this one I must try. Good brand of pasta. There certainly are some cheaper brands but you use the best that you can afford or source. Extra Virgin Olive oil would be my choice BUT as pork products and crustaceans dance well together (jambalaya!), what might this be like using the fat of rendered pancetta… this is interesting. Crush those pomodori by hand…yes, just don't wear white! Tomatoes have a desire to fly! The Brandy is a "now, wait a minute…" kind of step in the process BUT I will give it a try.

  41. Jim this looks fantastic, I can't wait to make this recipe. I like your portable cooking burner.
    I looked on your Amazon store but did not find it. Can you tell me what brand it is and where I can purchase it. Thank you

  42. Yeah, next time locally caught shrimp are available at the fishmonger's, I'll make this. With the addition of basil it'll be perfect. We all ought to make this a seasonal dish though. Shipping farmed frozen prawns all over the world is a losing game, and we all know it.

  43. This looks amazing; I love shrimp in pasta, and spicy sauce. This seems to come together very quickly, too, especially when you consider the big flavor. You've got another recipe on my to-do list.

  44. I really enjoy your channel and the recipes. I have to disagree on the gloves. They are silly. They are everywhere on YT. I only wear gloves when dealing with extremely hot chilli's or foods that stain your hands terribly. You just do what you need to do and then wash your hands.

  47. I wonder if anyone has made this with the Flatiron Pepper Co. "I Can't Feel My Face" chili flakes blend that has Habanero, Ghost, Carolina Reaper, Moruga Scorpion peppers? I sometimes bloom a sprinkling of this in some olive oil before adding the rest of what I making in the pan. As soon as this stuff hits the oil, I start sneezing and coughing. This blend packs quite the punch. Don't get too heavy handed with it. The heat dissipates after about 20 minutes or so but while you're eating, oh man, your mouth is on fire. If you like heat, I recommend it. Just don't take the cap off and sniff it.

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