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shrimp fra diavolo with linguine

Shrimp Fra Diavolo with Linguine

Meghan
Shrimp Fra Diavolo with Linguine features shrimp that has been flambeed in brandy then tossed with a spicy tomato sauce and pasta.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine Italian
Servings 4 or more

Ingredients
  

  • 1 pound medium-large shrimp (preferably 31 to 35 count, peeled and deveined)
  • 1 teaspoon crushed red pepper flakes (or more, to taste)
  • 6 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons table salt
  • 1/4 cup Cognac or brandy
  • 4 tablespoons minced garlic (about 12 medium or 8 large cloves)
  • 1/2 teaspoon granulated sugar
  • 28 ounces canned diced tomatoes (drained)
  • 1 cup medium-dry white wine (such as Sauvignon Blanc)
  • 1/4 cup minced fresh parsley leaves
  • 1 pound linguine or spaghetti

Instructions
 

  • Bring 4 quarts water to rolling boil, covered, in large Dutch oven or stockpot.
  • While water is heating, heat 12-inch heavy-bottomed skillet over high heat for 4 minutes. Meanwhile, toss shrimp, half of red pepper flakes, 2 tablespoons olive oil, and 3/4 teaspoon salt in medium bowl. Add shrimp to skillet and quickly spread in single layer; cook, without stirring, until bottoms of shrimp turn spotty brown, about 30 seconds.
  • Off heat, stir to turn shrimp, and add cognac/brandy; let stand off heat until cognac warms slightly, about 5 seconds, and return pan to high heat. Wave lit match over skillet until cognac ignites; shake skillet until flames subside, transfer shrimp to medium bowl, and set aside. *I had a lot of trouble with this part, mostly because I think my pan was too hot. Never got the brandy to light, but the shrimp were still delicious! If the brandy won't light, keep on eye on the shrimp and cook them as directed, no more.
  • Off heat, cool now-empty skillet 2 minutes; return to burner and reduce heat to low. Add 3 tablespoons olive oil and 3 tablespoons garlic; cook, stirring constantly, until garlic foams and is sticky and straw-colored, 7 to 10 minutes.
  • Add remaining red pepper flakes, 3/4 teaspoon salt, sugar, tomatoes, and wine; increase heat to medium-high, and simmer until thickened and fragrant, about 8 minutes. Stir in reserved shrimp and accumulated juices, remaining 1 tablespoon garlic, and parsley and simmer until shrimp have heated through, about 1 minute longer. Off heat, stir in remaining 1 tablespoon olive oil. *I think I was thrown off by the flambe-ing and forgot to drain my canned tomatoes. This made for a very thin sauce, which I just reduced for longer than 8 minutes. Still turned out great!
  • While sauce simmers, add linguine or spaghetti and remaining 1 tablespoon salt to boiling water, stir to separate pasta, cover, and cook until al dente; reserve 1/3 cup pasta cooking water and drain pasta. Transfer drained pasta back to now-empty Dutch oven or stockpot; add about 1/2 cup sauce (without shrimp) and 2 to 3 tablespoons reserved pasta cooking water; toss to coat. Divide pasta among warm serving bowls, top with a portion of sauce and shrimp, and serve immediately.

Notes

Source: Adapted from the Complete America's Test Kitchen TV Show Cookbook
You're Gonna Bake It After All 
bakeitafterall.com
Keyword Italian, main dish, Pasta, seafood