Ina Garten shrimp & linguine fra diavolo skips the slow-simmered sauce entirely. She uses jarred arrabbiata to turn this easy weeknight dinner into a 30-minute meal. Toasted panko scattered on top adds crunch that sets it apart from any ordinary family dinner pasta.
Cook the shrimp just one minute per side before the sauce goes in, because they finish cooking with the pasta. Go any longer and they turn rubbery, so keep a close eye on the timing.
Source: Modern Comfort Food (2020)
Ina Garten Shrimp & Linguine Fra Diavolo
Course: DinnerCuisine: American, ItalianDifficulty: Easy6
servings15
minutes15
minutes550
kcalSeared shrimp and linguine tossed in spicy arrabbiata sauce, finished with crunchy butter-toasted panko breadcrumbs for a crispy, golden topping.
Ingredients
3 tablespoons unsalted butter, divided
1/3 cup panko (Japanese bread flakes)
8 tablespoons chopped fresh parsley, divided
Kosher salt and freshly ground black pepper
1 1/4 pounds large (16 to 20-count) shrimp, peeled and deveined
2 tablespoons good olive oil
2 cups thinly sliced red onion (1 large) (see note)
2 tablespoons minced garlic (6 cloves)
1/4 teaspoon crushed red pepper flakes
2/3 cup dry white wine, such as Pinot Grigio
Arrabbiata Sauce, homemade or 1 (24-ounce) jar Rao’s
1 pound linguine, such as De Cecco
Directions
- Toast the panko: Melt 1 tablespoon of the butter in a medium (10 to 11-inch) saute pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, until nicely browned. Transfer to a small bowl and stir in 2 tablespoons of the parsley, 1/4 teaspoon salt, and a pinch of black pepper and set aside.
- Saute the aromatics: Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining 2 tablespoons of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Add the onion and saute for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and saute for one minute.
- Cook the shrimp and sauce: Add the shrimp in one layer and saute for one minute on each side, until they start to turn pink but are not cooked through. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat.
- Cook the linguine: Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce.
- Combine and serve: Toss the pasta, sauce, and shrimp together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to make a nice sauce and coat the pasta. Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot.
FAQs
How should I cut the red onion for this recipe?
Cut the onion in half through the stem end and peel it, leaving the root intact. Then slice thinly crosswise to make half-rounds. Keeping the root attached holds the onion together while you slice, so it goes faster and more evenly.
Can I use a different pasta instead of linguine?
Spaghetti or bucatini work well since they catch the sauce in a similar way. Short pastas like penne or rigatoni will hold the sauce differently but still taste great. Stick with a shape that lets the spicy sauce cling to each bite.
How do I store leftover shrimp linguine fra diavolo?
Keep leftovers in an airtight container in the fridge for up to two days. The pasta will absorb some sauce as it sits, so add a splash of water when you reheat. The panko topping will soften, so sprinkle fresh toasted breadcrumbs on reheated portions if you have them.
Can I make the arrabbiata sauce ahead of time?
Homemade arrabbiata sauce keeps in the fridge for up to five days and actually gets better as the flavors come together. Jarred sauce works straight from the pantry with no prep at all. Either way, have it ready so the shrimp don’t sit and overcook while you wait.
What is the most common mistake with this dish?
Overcooking the shrimp. They should cook just one minute per side before the sauce goes in, because they finish cooking as the pasta simmers together. If they curl into tight little circles, they went too long and will be chewy.
