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shrimp fra diavolo with linguine pasta and ricotta salata cheese in a white bowl

Shrimp Fra Diavolo & Linguine

kale, ricotta salata, chile flakes

STARS

Because spicy is delicious, cook juicy shrimp with a flavorful, mildly spicy tomato sauce and toss with linguine. Top with ricotta salata cheese. Find yourself a nice glass of white wine and you're all set!
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour
Active Time:  30 minutes
Ingredients

Marinated Shrimp

  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1 lemon, juiced
  • 1/2 cup parsley, chopped
  • 2 garlic cloves, minced
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound large shrimp, peeled and deveined

Pasta and Sauce

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons capers, drained
  • 1 teaspoon chile flakes
  • 1 pound roma tomatoes, roughly chopped
  • 1 lemon, juiced
  • 5 anchovies, chopped
  • 1 tablespoon tomato paste
  • 1 15-ounce can whole peeled tomatoes
  • 1 tablespoon chile sauce
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, to taste
  • 1/2 teaspoon pepper, to taste
  • 8 ounces linguine
  • 2 cups chopped kale

Serving

  • Shaved parmesan
Directions
1
Combine the shrimp marinade ingredients in a bowl. Add the shrimp and marinate for 1-2 hours.
2
Preheat the oven to 350°F.
3
In a large saucepan, heat the olive oil for the pasta sauce. When hot, add the onions, garlic, capers and chile flakes and cook over medium heat until the onions are very soft, 10-15 minutes. Add the roma tomatoes, lemon juice and anchovies and cook until fragrant, 10-15 minutes more, stirring regularly. Add the tomato paste, whole canned tomatoes, chile sauce, paprika, salt and pepper. Bring to a boil, reduce the heat to a simmer and cook until slightly reduced, about 30 minutes. With an immersion or regular blender, purée the sauce, leaving a few chunks in tact.
4
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta, return to the pot, toss with the kale, and drizzle with olive oil. 
5
Arrange the shrimp on a baking sheet, discarding the marinade. Roast for 6-8 minutes, until cooked through and bright pink.  
6
To serve, toss the linguine with the tomato sauce and shrimp. Top with shaved parmesan.

Shrimp Fra Diavolo & Linguine

kale, ricotta salata, chile flakes

STARS

Because spicy is delicious, cook juicy shrimp with a flavorful, mildly spicy tomato sauce and toss with linguine. Top with ricotta salata cheese. Find yourself a nice glass of white wine and you're all set!
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour
Active Time:  30 minutes
Servings:  4

Ingredients

Marinated Shrimp

  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon smoked paprika
  • 1 lemon, juiced
  • 1/2 cup parsley, chopped
  • 2 garlic cloves, minced
  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound large shrimp, peeled and deveined

Pasta and Sauce

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 2 tablespoons capers, drained
  • 1 teaspoon chile flakes
  • 1 pound roma tomatoes, roughly chopped
  • 1 lemon, juiced
  • 5 anchovies, chopped
  • 1 tablespoon tomato paste
  • 1 15-ounce can whole peeled tomatoes
  • 1 tablespoon chile sauce
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt, to taste
  • 1/2 teaspoon pepper, to taste
  • 8 ounces linguine
  • 2 cups chopped kale

Serving

  • Shaved parmesan

Directions

1
Combine the shrimp marinade ingredients in a bowl. Add the shrimp and marinate for 1-2 hours.
2
Preheat the oven to 350°F.
3
In a large saucepan, heat the olive oil for the pasta sauce. When hot, add the onions, garlic, capers and chile flakes and cook over medium heat until the onions are very soft, 10-15 minutes. Add the roma tomatoes, lemon juice and anchovies and cook until fragrant, 10-15 minutes more, stirring regularly. Add the tomato paste, whole canned tomatoes, chile sauce, paprika, salt and pepper. Bring to a boil, reduce the heat to a simmer and cook until slightly reduced, about 30 minutes. With an immersion or regular blender, purée the sauce, leaving a few chunks in tact.
4
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions. Drain the pasta, return to the pot, toss with the kale, and drizzle with olive oil. 
5
Arrange the shrimp on a baking sheet, discarding the marinade. Roast for 6-8 minutes, until cooked through and bright pink.  
6
To serve, toss the linguine with the tomato sauce and shrimp. Top with shaved parmesan.