Description
A fast, flavorful, and spicy weeknight dinner featuring succulent shrimp in a rich, tomato-based sauce tossed with linguine. This crowd-pleasing recipe is ready in 30 minutes and uses pantry-friendly ingredients.
Ingredients
Scale
- 1 pound (450g) linguine
- 1 pound (450g) large or extra-large shrimp, peeled and deveined
- 3 tablespoons extra virgin olive oil
- 1 medium onion, diced
- 6 cloves garlic, minced
- 1 to 2 teaspoons red pepper flakes
- 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 can (28-ounce / 794g) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup pasta water (reserved from cooking pasta)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- Freshly ground black pepper
- Optional: 1 medium red bell pepper, diced; 2 tablespoons capers; zest of 1 lemon
Instructions
- Prep ingredients: Dice onion, mince garlic, grate Parmesan, and pat shrimp dry with paper towels.
- Cook pasta: Bring a large pot of salted water to a boil. Add linguine and cook until al dente (8-10 minutes). Reserve 1 cup of pasta water before draining. Do not rinse pasta.
- Sauté aromatics: While pasta cooks, heat olive oil in a large skillet over medium heat. Add onion and cook for 2-3 minutes until softened. Add garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
- Build sauce: Pour in white wine and simmer for 2 minutes. Add crushed tomatoes and tomato paste, stirring to combine. Simmer for 3-4 minutes until slightly thickened.
- Cook shrimp: Increase heat to medium-high. Add shrimp to the sauce in a single layer. Cook for 1-2 minutes per side until pink and opaque. Remove shrimp from skillet and set aside.
- Combine: Add drained pasta to the sauce. Toss to coat, adding reserved pasta water if needed to reach desired consistency. Return shrimp to the skillet.
- Finish: Add fresh basil and half of the Parmesan cheese. Toss gently.
- Serve: Serve immediately topped with remaining Parmesan, black pepper, and a drizzle of olive oil.
Notes
Do not overcook the shrimp as they become rubbery quickly. Save the starchy pasta water to help the sauce cling to the pasta. For a lighter version, use half-and-half instead of heavy cream (if added) and reduce cheese. This recipe can be made gluten-free by using gluten-free pasta and dairy-free by using nutritional yeast instead of Parmesan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1.5 cu
- Calories: 420
- Sugar: 4
- Sodium: 380
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 48
- Fiber: 3
- Protein: 25
Keywords: shrimp fra diavolo, spicy shrimp pasta, linguine recipe, quick dinner, Italian seafood, weeknight meals, easy pasta