Ina Garten's Shrimp & Linguine Fra Diavolo | Barefoot Contessa | Food Network
Ina adds sautéed onions, garlic and white wine to ready-made arrabbiata sauce for this deliciously spicy shrimp and pasta dish!
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Shrimp & Linguine Fra Diavolo
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 30 min
Active: 20 min
Yield: 6 servings
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)
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
Melt 1 tablespoon of the butter in a medium (10 to 11-inch) sauté 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.
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 sauté for 4 minutes, until it begins to soften. Add the garlic and red pepper flakes and sauté for one minute. Add the shrimp in one layer and sauté 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.
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. 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.
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Ina Garten's Shrimp & Linguine Fra Diavolo | Barefoot Contessa | Food Network
Shrimp Fra Diavolo Recipe!
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#alexiafoodees you picked it! Thank you all for voting! The winner was Shrimp Fra Diavolo In this short clip ALEXIA teaches you how to make it!
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How To Make Shrimp Fra Diavolo Best Recipe | Spicy Shrimp Pasta
Shrimp fra diavolo is a delicious spicy shrimp in tomato sauce. The term fra diavolo means brother devil. My fra diavolo recipe is the perfect balance of heat. Shrimp fra diavolo is great on its own but I like to make mine with pasta for a delicious quick and easy pasta recipe. Cooking Italian food is all about using quality ingredients. This spicy shrimp fra diavolo recipe uses san marzano tomatoes so the tomato sauce has plenty of flavor. There is nothing better than Italian spicy seafood. I love shrimp fra diavolo with linguini however you can use any pasta you prefer. Red pepper flakes give this Italian pasta dish heat but I season my shrimp with aleppo pepper for added heat and flavor. Cooking my spicy shrimp fra diavolo recipe is so quick, easy, and delicious the whole pasta dish comes together in about an hour. So let me show you how to make shrimp fra diavolo with linguini, I will make you fall in love with Italian fra diavolo spicy seafood pasta.
Shrimp Fra Diavolo Best Recipe
-1 pound 16-20 large cleaned shrimp-
-1 pound pasta-
-1 24 ounce can san marzano tomatoes-
-4 cloves garlic-
-1/2 cup white wine-
-Aleppo pepper to taste-
-1/2 teaspoon red pepper flakes-
-teaspoon hot cherry pepper spread-
-salt and pepper to taste-
-1/4 teaspoon baking soda-
-1/4 teaspoon baking powder-
-1/2 teaspoon dried oregano-
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2 Recipes For Seafood Lovers: Linguine Fra Diavolo & Salmon Picatta
Ashley Moore makes host Bridget Lancaster Seafood Fra Diavolo, and Toni Tipton-Martin shares the story behind the recipe’s name. Tasting expert Jack Bishop explains when to splurge at the grocery store, and Morgan Bolling makes Roasted Garlic-Parmesan Bread from the Recipe Box. Christie Morrison makes host Julia Collin Davison Salmon Picatta.
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