An easy 15 minute dinner recipe, this spicy shrimp pasta is made with tomatoes, garlic, chili flakes and linguine.
Is there anything better than a 15 minute dinner recipe? Pasta recipes are IDEAL for a quick and easy dinner because it’s ready in just minutes, versatile and always a crowd pleaser.
Speaking of quick cooking, I love using shrimp in pasta because I always have a bag stashed in my freezer. Of course, fresh shrimp works great as well. Either way, you’ll want to start with raw, peeled and deceived shrimp for this Spicy Shrimp Fra Diavolo recipe.
To pair with the tender shrimp I sauté garlic and chili flakes in a little olive oil between stirring in white wine and whole peeled tomatoes.
This entire dish comes together in just 15 minutes and if you keep a well stocked pantry and freezer, you likely have all the ingredients in your kitchen as I type.
Pro Tip: When cooking shrimp at home, the secret is not to over cook it. Defrosted shrimp takes just 2-3 minutes per side. You’ll know the shrimp is cooked when it turns light pink.
For the pasta I decided to use whole wheat linguine which adds protein and fiber to the dish, along with a hearty texture. That said, use whatever pasta you have on hand.
Before serving, garnish with any fresh herbs you have such as basil or parsley. And of course, don’t forget the parmesan cheese.
Your fork is waiting.
Spicy Shrimp Fra Diavolo With Linguine
Ingredients
- 8 ounces linguine or pasta of choice
- 2 tablespoons olive oil divided
- 12 ounces shrimp raw, peeled and deveined
- salt and pepper to taste
- 3 cloves garlic minced
- 2 teaspoons chili flakes more or less to taste
- 1/2 cup white wine
- 32 ounces whole peeled tomatoes
- parmesan cheese to taste
- minced basil optional garnish
Instructions
- Cook linguine according to package instructions.
- Pat shrimp dry with paper towel and sprinkle both sides with salt and pepper to taste.
- While pasta is cooking, heat a deep sauté pan over medium high heat. Add 1 tablespoon of the olive oil. Place shrimp in hot pan in single layer and cook for 2 minutes per side or until pink. Remove from pan and set aside.
- To the same hot pan, add remaining 1 tablespoon olive oil, garlic and chili flakes. Heat for 20 seconds or until garlic is fragrant. Pour in white wine and deglaze with a wooden spoon. Add tomatoes and gently break them apart with wooden spoon. Sprinkle with a pinch more salt and pepper.
- Add reserved shrimp back to pan, along with the reserved cooked pasta. Sprinkle in parmesan cheese to taste and garnish with basil if you wish.
Recipe by The Lemon Bowl // Photography by Alejandro Photography
Want more healthy, quick dinner ideas? Check out my Pinterest board!
Leave a Reply