Shrimp Fra Diavolo with Linguine
By America's Test KitchenPublished on April 11, 2011
Time
50 minutes
Yield
Serves 4 to 6
Ingredients
1 pound medium-large shrimp (preferably 31 to 35 count), peeled (and deveined, if desired), preferably Gulf or Mexican Whites1 teaspoon crushed red pepper flakes (or more, to taste)6 tablespoons extra-virgin olive oil 1 ½ tablespoons table salt ¼ cup Cognac or brandy4 tablespoons minced garlic (about 12 medium or 8 large cloves)½ teaspoon granulated sugar 1 (28-ounce) can diced tomatoes, drained1 cup medium-dry white wine, such as Sauvignon Blanc¼ cup minced fresh parsley leaves 1 pound linguine or spaghetti
Before You Begin
One teaspoon of red pepper flakes will give the sauce a little kick, but add more to suit your taste.
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; 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.
- 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.
- 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.
Time
50 minutesYield
Serves 4 to 6Ingredients
1 pound medium-large shrimp (preferably 31 to 35 count), peeled (and deveined, if desired), preferably Gulf or Mexican Whites
1 teaspoon crushed red pepper flakes (or more, to taste)
6 tablespoons extra-virgin olive oil
1 ½ tablespoons table salt
¼ cup Cognac or brandy
4 tablespoons minced garlic (about 12 medium or 8 large cloves)
½ teaspoon granulated sugar
1 (28-ounce) can diced tomatoes, drained
1 cup medium-dry white wine, such as Sauvignon Blanc
¼ cup minced fresh parsley leaves
1 pound linguine or spaghetti
Ingredients
1 pound medium-large shrimp (preferably 31 to 35 count), peeled (and deveined, if desired), preferably Gulf or Mexican Whites
1 teaspoon crushed red pepper flakes (or more, to taste)
6 tablespoons extra-virgin olive oil
1 ½ tablespoons table salt
¼ cup Cognac or brandy
4 tablespoons minced garlic (about 12 medium or 8 large cloves)
½ teaspoon granulated sugar
1 (28-ounce) can diced tomatoes, drained
1 cup medium-dry white wine, such as Sauvignon Blanc
¼ cup minced fresh parsley leaves
1 pound linguine or spaghetti
Ingredients
1 pound medium-large shrimp (preferably 31 to 35 count), peeled (and deveined, if desired), preferably Gulf or Mexican Whites
1 teaspoon crushed red pepper flakes (or more, to taste)
6 tablespoons extra-virgin olive oil
1 ½ tablespoons table salt
¼ cup Cognac or brandy
4 tablespoons minced garlic (about 12 medium or 8 large cloves)
½ teaspoon granulated sugar
1 (28-ounce) can diced tomatoes, drained
1 cup medium-dry white wine, such as Sauvignon Blanc
¼ cup minced fresh parsley leaves
1 pound linguine or spaghetti
Why This Recipe Works
Most shrimp fra diavolo recipes (“brother devil” in Italian) lack depth of flavor, with the star ingredients, shrimp and garlic, contributing little to an acidic, unbalanced tomato sauce. We wanted a shrimp fra diavolo with a seriously garlicky, spicy tomato sauce studded with sweet, firm shrimp. Most fra diavolo recipes add raw shrimp to the finished sauce, but this doesn’t infuse the shrimp with any flavor whatsoever. We seared the shrimp first to help them caramelize and enrich their sweetness. Following a brief sear with olive oil, salt, and red pepper flakes—the pepper flakes also benefited from the sear, as they took on a toasty, earthy note—we flambéed the shrimp with cognac. The combined forces of cognac and flame brought out the shrimp’s sweet, tender notes and imbued our fra diavolo with the cognac’s richness and complexity. We then sautéed the garlic slowly for a mellow nutty flavor, and reserved some raw garlic for a last-minute punch of heat and spice. Simmered diced tomatoes and a splash of white wine (balanced by a bit of sugar) completed our perfect fra diavolo in less than 30 minutes.
Before You Begin
One teaspoon of red pepper flakes will give the sauce a little kick, but add more to suit your taste.
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; 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.
- 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.
- 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.
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