Fra Diavolo means “brother devil” in Italian and, as the name suggests, is a spicy, fiery-red sauce redolent of garlic and lots of crushed red pepper. Typically served with seafood, spot shrimp, with their natural sweetness is a perfect match. The flavors are so rich and complex, there’s no need for cheese. (Please don’t!)
- ½ pound linguine
- Kosher salt
- 1 tablespoon extra-virgin olive oil, plus more for serving
- 1 large garlic clove, minced
- ½ pound spot shrimp, peeled and deveined (roe reserved)
- ½ to 1 teaspoon crushed red pepper flakes
- Freshly ground black pepper
- ¼ cup dry white wine
- ½ cup bottled clam juice
- 1 ½ cups marinara sauce
- 1 tablespoon unsalted butter
- 1 tablespoon chopped fresh Italian parsley
In a large pot of salted boiling water, cook the linguine until nearly al dente. Drain the pasta.
In a large deep skillet, heat the oil until shimmering. Add the garlic, shrimp, and as much or little of the crushed red pepper as you like. Season lightly with salt and pepper and cook over moderately high heat, stirring, until the shrimp just begin to turn pink, 1 to 2 minutes. Transfer the shrimp to a plate.
Add the wine to the skillet and cook until nearly evaporated, about 3 minutes. Add the clam juice and cook until the liquid is reduced to ½ cup, about 3 minutes. Stir in the sauce and bring to a boil. Add the butter and stir to melt.
Toss and Serve
Add the linguine to the skillet and cook, stirring and gently tossing, until the sauce is slightly reduced, about 3 minutes. Add the shrimp, parsley, and reserved roe (if any) and cook just until heated through. Drizzle with olive oil and serve right away.
Know Your Cook
- Grace Parisi -
Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.