Ina Gartens Shrimp and Linguine Fra Diavolo Recipe

Publish date: 2024-07-27
Democracy Dies in DarknesscourseMainStart CookingComment on this storyAdd to your saved recipes

This recipe is adapted from a dish in Ina Garten's cookbook “Modern Comfort.” She recommends using a jarred arrabbiata sauce — Garten likes Rao's brand — to get it on the table more quickly. If you prefer to make your own, see the related recipe, or spice up your own tomato sauce for this dish with lots of garlic, fennel seeds, red pepper flakes and red wine.

Note: The nutritional analysis for this recipe was done using jarred arrabbiata sauce.

Leftovers can be refrigerated for up to 3 days.

Story continues below advertisement

Advertisement

Ingredients

measuring cup

Servings: 6

Directions

  • Step 1

    In a large, heavy-bottomed pot, such as a Dutch oven, over medium heat, melt 1 tablespoon of the butter. Add the panko and cook until lightly browned, about 2 minutes, stirring occasionally. Transfer to a small bowl and stir in 2 tablespoons of the parsley and 1/2 teaspoon of the black pepper.

  • Step 2

    On a large plate, spread out the shrimp, pat them dry and sprinkle with the remaining black pepper.

  • Step 3

    In the same large pot over medium heat, add the remaining butter and the olive oil. Add the onion and cook, stirring until it begins to soften, about 4 minutes. Add the garlic and red pepper flakes and cook, stirring, until aromatic, about 1 minute. Add the shrimp in as close to a single layer as possible, and cook until they just start to turn pink but are not cooked through, about 1 minute on each side. Add the wine and simmer until the liquid reduces a bit, about 2 minutes.

  • Step 4

    Stir in the arrabbiata sauce and heat until it bubbles around the edges. Stir in the remaining 6 tablespoons parsley. Taste and add more pepper as needed. Turn off the heat.

  • Step 5

    In a large pot of salted boiling water over medium-high heat, add the linguine and cook according to package instructions for al dente. Reserve 1 1/2 cups pasta water and drain.

  • Step 6

    Add 1/4 cup pasta water to the shrimp mixture and stir to combine. If it seems too thick, add more pasta water a tablespoon at a time. Then, add the pasta and, using big spoons or tongs, toss it with the shrimp. Let sit until the pasta absorbs some of the sauce, about 1 minute, adding more pasta water and re-tossing, if needed to coat the strands.

  • Step 7

    Transfer to a large, shallow serving bowl, sprinkle with the toasted panko and serve.

    • Story continues below advertisement

    Advertisement

    Nutritional Facts

    Per serving

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from “Modern Comfort” by Ina Garten (Clarkson Potter, 2020).

    Tested by Ann Maloney.

    Published December 15, 2020

    Related Recipes

    ncG1vNJzZmivp6x7uK3SoaCnn6Sku7G70q1lnKedZL%2Bmr8ipnKxnmaOubrPAq6uepqNiwKm%2ByKanZpmemXqttc2grKKmlWKzs62MnaCarp%2BhvHA%3D