Shrimp fra diavolo
Shrimp in a fiery garlic tomato sauce tossed with linguine, the spicy Italian-American classic that’s all pantry except the shrimp.
- 35 min total
- 25 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.76 a serving
- 580 calories
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 4 servings.
- 12 oz linguine
- 1 lb raw shrimp, peeled and deveined, thawed if frozen
- 5 cloves garlic, thinly sliced
- 1 tbsp tomato paste
- 1 can crushed tomatoes, 28 oz
- ¼ cup fresh basil, torn
From your pantry
- 1 tbsp salt, plus a pinch for the shrimp
- 1 tsp red pepper flakes, divided
- 3 tbsp olive oil, divided
- 1 tsp dried oregano
Each serving has about 580 calories, 38 g protein, 80 g carbs and 13 g fat, and costs about $3.76 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No raw shrimp? Frozen raw shrimp works.
- No crushed tomatoes? Diced tomatoes work.
Steps
Tap an underlined word for a quick explanation.
Bring a large pot of water with the salt, keeping aside for the shrimp.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
High heat
the shrimp dry and with the of salt and ¼ teaspoon of the red pepper flakes.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Heat 1 tablespoon of the oil in a large over medium-high heat. Cook the shrimp 1 minute per side, until just pink, then move them to a plate.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heatTimer: 2 min
Turn the heat to medium, add the rest of the oil, the garlic and the rest of the red pepper flakes and cook about 1 minute, until the garlic is pale .
Golden brown. Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.
How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.
Medium heatTimer: 1 min
in the tomato paste for 30 seconds, then add the crushed tomatoes and oregano and for 10 minutes.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 10 min
Dolly’s tip: Taste the sauce now. Too fiery? A pinch of sugar and a splash of pasta water calm it down.Meanwhile, cook the linguine until . Scoop out 1 cup of the , then .
Al dente. Al dente is Italian for “to the tooth”: pasta cooked until tender but with a slight firm bite in the center. It holds up in sauce and keeps softening a little after you drain it.
How you’ll know: Bite a piece a minute before the package time: tender, with a slight firm bite in the middle and no crunch.
Reserve pasta water. It means scooping out a cup of the starchy cooking water before you drain the pasta. A splash helps the sauce cling and turn silky, and it’s the step everyone forgets.
How you’ll know: A mug of cloudy water is sitting by the stove before the pasta goes into the colander.
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
High heatTimer: 10 min
Return the shrimp to the sauce and 2 minutes, until opaque.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 2 min
Food safety: Shrimp are done when they turn pink and opaque all the way through and curl into a loose C. A tight O means overcooked, not unsafe.
Add the linguine and , loosening with as needed. Tear in the basil and serve.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Reserve pasta water. It means scooping out a cup of the starchy cooking water before you drain the pasta. A splash helps the sauce cling and turn silky, and it’s the step everyone forgets.
How you’ll know: A mug of cloudy water is sitting by the stove before the pasta goes into the colander.
Low heat
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
