Shrimp and Linguine Fra Diavolo by Emeril

"I love shrimp and thought this would be good to try."
 
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photo by Muffin Goddess photo by Muffin Goddess
photo by Muffin Goddess
Ready In:
42mins
Ingredients:
11
Serves:
4-6
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ingredients

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directions

  • Bring a large 1-gallon pot of salted water to a boil, and place the pasta in the pot.
  • Cook for 5 minutes and then drain; pasta will be only partially cooked.
  • As the pasta cooks, set a 14-inch saute pan over medium-high heat and add the olive oil.
  • Once the oil is hot, add the onions to the pan and cook until lightly caramelized and wilted, about 3 to 4 minutes.
  • Add the garlic to the pan and saute until fragrant, about 30 seconds.
  • Add the red pepper flakes and saute briefly before adding the tomato sauce and tomato paste.
  • Cook the sauce until reduced by about half, about 5 minutes.
  • Add the shrimp to the pan and cook for 2 minutes.
  • Add the partially cooked pasta to the pan along with 1 cup of the pasta cooking water and continue to cook the pasta in the sauce until al dente, about 3 to 4 minutes.
  • Season the pasta with the salt and garnish with the parsley. Toss to combine and serve with grated Parmesan, if desired.

Questions & Replies

  1. Can I add 1/2 & 1/2?
     
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Reviews

  1. This was delicious! I'd been craving a diablo-shrimp recipe from a restaurant, and this was my first attempt to make at home. I didn't have enough tomato sauce and paste, so I used a smaller quantity of sauce and blended it with some sun-dried tomato, fresh tomato, and a small chunk of habanero. Memorable dish! I will be making this again.
     
  2. This was a nice spicy change from our usual shrimp pasta that I make. I'm pretty sure that this was more spicy than intended when I made it, because I didn't have enough plain canned tomato sauce to make up the whole amount -- I used one can of plain tomato sauce and one can of El Pato spicy tomato sauce instead. No problem, though, since spicy stuff always goes over well in my house. My bag of shrimp was 2lbs, so I just used the whole thing (DH would've laughed at me if I tried to make something with just 1/2lb of shrimp later on, lol). My only suggestion would be to cook the pasta a bit more initially if you don't like really al dente pasta. I went with the suggested 5 minutes of boiling, but I had to spoon out the shrimp at the end so I could keep cooking the pasta and sauce without overcooking the shrimp. As written, the pasta came out a tad too chewy for our tastes, but was fine after a couple extra minutes of cooking at the end. I would've liked it a bit more saucy (even before I cooked it for the extra time), but DH liked it just the way it was, because he likes his pasta less saucy than I do. What we did discover, though, is that any leftovers make a lovely sopa-seca type dish if you reheat it in a pan or the microwave, topped with lots of cheese (we used smoked Scamorza). I do recommend removing the shrimp until the last minute or so when reheating, though, so it doesn't get rubbery. Thanks for posting, we'll be making this again. Made for PAC Spring 2011
     
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Tweaks

  1. This was a nice spicy change from our usual shrimp pasta that I make. I'm pretty sure that this was more spicy than intended when I made it, because I didn't have enough plain canned tomato sauce to make up the whole amount -- I used one can of plain tomato sauce and one can of El Pato spicy tomato sauce instead. No problem, though, since spicy stuff always goes over well in my house. My bag of shrimp was 2lbs, so I just used the whole thing (DH would've laughed at me if I tried to make something with just 1/2lb of shrimp later on, lol). My only suggestion would be to cook the pasta a bit more initially if you don't like really al dente pasta. I went with the suggested 5 minutes of boiling, but I had to spoon out the shrimp at the end so I could keep cooking the pasta and sauce without overcooking the shrimp. As written, the pasta came out a tad too chewy for our tastes, but was fine after a couple extra minutes of cooking at the end. I would've liked it a bit more saucy (even before I cooked it for the extra time), but DH liked it just the way it was, because he likes his pasta less saucy than I do. What we did discover, though, is that any leftovers make a lovely sopa-seca type dish if you reheat it in a pan or the microwave, topped with lots of cheese (we used smoked Scamorza). I do recommend removing the shrimp until the last minute or so when reheating, though, so it doesn't get rubbery. Thanks for posting, we'll be making this again. Made for PAC Spring 2011
     

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