Shrimp Fra Diavolo With Linguine

Total Time
Prep 20 mins
Cook 35 mins

Ingredients Nutrition


  1. Heat a 12 inch skillet over high heat for 4 minutes.
  2. Toss shrimp with 1/2 of the red pepper flakes, 2T oil, 3/4 t salt.
  3. Add shrimp to hot skillet quickly arrange in single layer sear until bottom of shrimp forms small spots of crust about 30 seconds.
  4. Remove from heat and turn shrimp over and add cognac pause until cognac has warmed up slightly about 5 seconds,return to high heat ignite cognac shaking pan when flames are out about 15-30 seconds later pour shrimp into bowl set aside.
  5. Allow skillet to cool return to burner over low heat add 3T oil, 3T garlic; sauté until sticky about 7-10 minutes.
  6. Add the rest of the red pepper flakes, 3/4t salt, sugar, tomatoes, and wine; heat on medium high and then simmer until thickened, about 8 minutes.
  7. Stir in shrimp with accumulated juices, remaining 1T garlic and parsley; simmer until shrimp is heated through, about 1 minute.
  8. Take off heat stir in 1T olive oil.
  9. Cook pasta in salted water save 1/3 cup pasta water; drain.
  10. In a pot add pasta 1/2 cup sauce (no shrimp) add 2-3T pasta water toss.
  11. Put some pasta on plates top with sauce and shrimp.


Most Helpful

This was an easy to prepare, quick dinner. I thought the flavor was nice. Thanks!

Dr. Jenny December 28, 2013

I use more red pepper flakes, as I like my mouth to be numb. Try Fettuccini instead of linguini

Stormchaser from CT January 26, 2008

This makes a very nice shrimp entree. This was my first experience with flaming, and though it went without incident, it was rather exciting, as I was cooking over a gas burner with an open flame. I didn't need my lighter for the brandy, but the flames died down fairly quickly, and I was able to concentrate on the rest of the recipe. I did think that there was a lot of dividing the ingredients and adding them at different times. I'm sure there is a reason for this, and I followed the instructions this time, but may be tempted to cut corners when I make it again. Thank you for a delicious meal.

mianbao February 02, 2007

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