As the sun dipped below the horizon, casting golden hues across my kitchen, the unmistakable sizzle of garlic and shallots filled the air. It’s moments like these that remind me of the joy in preparing Italian dishes, especially when they come together so effortlessly. My latest culinary adventure led me to create a mouthwatering dish of Italian Shrimp and Linguine with Spicy Sauce, also known as Shrimp Fra Diavolo. This recipe is a delightful blend of tender shrimp, hearty pancetta, and a rich, spicy tomato sauce that warms the soul and pleases the palate.
I can hardly wait to share the secrets behind this vibrant dish with you! Not only does it bring the flavors of Italy straight to your table, but it’s also a quick and crowd-pleasing option for any busy weeknight or special occasion. Each bite bursts with fresh basil, a hint of lemon zest, and that perfect touch of heat from crushed red pepper flakes—just the right amount to keep things exciting. So, roll up your sleeves, and let’s dive into a meal that is sure to become a staple in your home!
Why is Italian Shrimp and Linguine with Spicy Sauce irresistible?
Quick and Easy: With a prep time of just 10 minutes, this dish is perfect for busy weeknights when you crave something delicious.
Bold Flavors: The combination of spicy red pepper flakes and zesty lemon makes each bite an explosion of taste.
Satisfying Ingredients: Hearty pancetta and tender shrimp create a satisfying meal that won’t leave you hungry.
Crowd-Pleasing: Whether it’s a family dinner or a gathering with friends, this recipe is sure to impress your guests!
Versatile: Customize it with your favorite veggies or spice levels for a personal touch.
For other delightful options that elevate your cooking, check out my post on easy weeknight dinners.
Italian Shrimp and Linguine with Spicy Sauce Ingredients
• Dive into this delicious recipe with fresh, vibrant ingredients that bring the flavors of Italy to life!
For the Pasta
- 1 pound linguine – This classic pasta shape holds onto the spicy sauce beautifully.
For the Sauce
- 4 ounces pancetta – Adds a rich, smoky flavor that enhances the Italian essence of the dish.
- 2 tablespoons olive oil, divided – Use high-quality oil for the best taste and texture.
- 1 pound raw shrimp – Choose deveined shrimp for convenience, making this meal quick to prepare.
- 1 1/2 teaspoons coarse salt, divided – Season in layers for a well-balanced flavor.
- 1/2 teaspoon freshly ground black pepper – A hint of warmth to complement the spices.
- 1 teaspoon crushed red pepper flakes, divided – Perfect for achieving that signature spicy kick!
- 1 medium shallot – Brings a mild sweetness when sautéed.
- 4 medium cloves garlic – Aromatic and essential for creating a luscious sauce.
- 1/2 cup dry white wine – Enhances the sauce with depth and brightness.
- 1 28-ounce can whole peeled tomatoes – Use crushed for convenience; they contribute the perfect sauce texture.
For the Finish
- 1/4 cup fresh basil leaves – Adds a fragrant, herbal note that brightens the dish.
- Zest of 1 lemon – Just a touch of zest brings freshness to the finished product.
- 8 tablespoons freshly grated aged asiago cheese, divided – Aged cheese adds richness and pairs exquisitely with tomato sauce.
- 2 tablespoons chopped fresh parsley – A simple garnish that gives a pop of color and flavor.
Prepare to create a comforting bowl of Italian Shrimp and Linguine with Spicy Sauce that will have your loved ones swooning!
How to Make Italian Shrimp and Linguine with Spicy Sauce
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Boil the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions, until al dente. Reserve 1/4 cup of the starchy cooking water for later, then drain the pasta.
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Sauté Pancetta: In a large skillet or cast iron pan, heat over medium-low. Add the pancetta and sauté until crisp and golden brown, about 5 minutes. Remove it from the pan, leaving the fat behind.
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Cook the Shrimp: Increase heat to medium and add 1 tablespoon of olive oil to the pancetta fat. Season the shrimp with 1 teaspoon of salt, black pepper, and 3/4 teaspoon red pepper flakes. Cook until they turn opaque and golden brown, about 2 minutes per side. Remove the shrimp and set aside.
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Sauté Aromatics: Add the remaining tablespoon of olive oil to the pan. Toss in the shallot and garlic, seasoning with the rest of the salt and red pepper flakes. Sauté until the shallots are tender and translucent, around 2 minutes.
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Deglaze the Pan: Pour in the dry white wine and scrape up any delicious bits stuck to the pan. Add the canned tomatoes, cover, and let the sauce simmer until it thickens, about 10 minutes.
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Combine Ingredients: Gently fold in the cooked linguine, reserved pasta water, shrimp, pancetta, basil, lemon zest, and 6 tablespoons of the asiago cheese. Toss well and adjust the seasoning with additional salt to taste.
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Serve Delightfully: Portion the pasta into bowls and finish with the remaining asiago cheese and a sprinkle of fresh parsley for a pop of color.
Optional: Serve with a side of crusty bread for mopping up that delicious sauce!
Exact quantities are listed in the recipe card below.
Expert Tips for Italian Shrimp and Linguine with Spicy Sauce
Perfect Pasta: Make sure your linguine is al dente; overcooked pasta can become mushy and lose its delightful texture.
Layered Seasoning: Add salt gradually at different stages to avoid over-seasoning and to allow flavors to meld beautifully in your spicy sauce.
Fresh Ingredients: Use fresh basil and quality olive oil for the best flavor impact in your dish; they truly elevate the overall taste.
Shrimp Success: Don’t overcrowd the pan while cooking shrimp; this ensures even cooking and prevents them from steaming instead of sautéing.
Cheese Timing: Save some asiago cheese for garnishing; it adds a rich, creamy finish that enhances the flavor of the Italian Shrimp and Linguine with Spicy Sauce.
Italian Shrimp and Linguine with Spicy Sauce Variations
Feel free to get creative with this delightful dish and tailor it to your taste buds!
- Gluten-Free: Substitute linguine with gluten-free pasta, ensuring everyone can enjoy it without compromise.
- Vegan Delight: Replace shrimp with sautéed mushrooms and use smoked tempeh in place of pancetta for a smokey, hearty flavor.
- Extra Veggies: Add zucchini or bell peppers, sliced thin, for a colorful twist that packs in more nutrients. They’ll soften beautifully in the sauce!
- Creamy Dream: Stir in a splash of heavy cream or coconut milk at the end for a luscious, creamy version that wraps around the pasta.
- Spice It Up: Increase the crushed red pepper flakes or add a dash of cayenne pepper for those who crave extra heat and fiery flavors.
- Citrus Lift: Swap lemon zest with lime for a refreshing twist that brightens the sauce and complements the shrimp beautifully.
- Herb Medley: Experiment with different fresh herbs like oregano or thyme in addition to basil to create a unique aromatic experience.
- Nutty Goodness: Toss in toasted pine nuts or walnuts just before serving for an unexpected crunch and a boost of nutty flavor.
No matter how you choose to modify the recipe, each variation offers a little extra love and personalization for your table!
Make Ahead Options
These Italian Shrimp and Linguine with Spicy Sauce are a fantastic option for busy home cooks looking to streamline meal prep! You can prepare the sauce—excluding the shrimp and pasta—up to 3 days in advance. Simply cook the pancetta, shallots, garlic, and deglaze with wine, then stir in the tomatoes and seasonings. Store the cooked sauce in an airtight container in the refrigerator. When you’re ready to serve, just reheat the sauce in a pan while you cook the linguine and sauté the shrimp (this keeps them tender and juicy). This way, you’ll enjoy a delicious meal with minimal effort, perfect for any weeknight!
How to Store and Freeze Italian Shrimp and Linguine with Spicy Sauce
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of water to bring back the sauce’s consistency.
Freezer: For longer storage, freeze in meal-sized portions for up to 2 months. Ensure it’s in a freezer-safe container to prevent freezer burn.
Reheating: Thaw overnight in the fridge before reheating. Warm in a skillet over low heat, adding a little water if needed to prevent drying out.
Extra Tip: While the flavors of the Italian Shrimp and Linguine with Spicy Sauce are delicious fresh, enjoying it later is a great way to savor this comforting dish!
What to Serve with Italian Shrimp and Linguine with Spicy Sauce?
Delight in the world of flavors as you set the table for an unforgettable meal that complements your vibrant pasta dish.
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Garlic Bread: Crispy and buttery, this classic side is perfect for soaking up the rich, spicy sauce. It’s a comforting touch that everyone loves!
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Arugula Salad: A peppery and refreshing salad balanced with a light vinaigrette creates a bright contrast to the hearty shrimp. The greens wake up your palate beautifully.
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Roasted Vegetables: Try a medley of seasonal veggies lightly seasoned and roasted until caramelized. Their sweetness and texture add a delightful variety to the meal.
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White Wine: A chilled glass of dry white wine enhances the flavors of the shrimp and brings a sophisticated touch to your dining experience. It beautifully echoes the wine used in the sauce.
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Lemon Sorbet: End the meal on a refreshing note with a scoop of lemon sorbet. Its bright acidity cleanses the palate after the spicy dish, making for a delightful finish.
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Creamy Risotto: For a luxurious twist, serve a small portion of creamy risotto alongside the shrimp. The creaminess complements the zesty flavors and offers an indulgent touch.
Italian Shrimp and Linguine with Spicy Sauce Recipe FAQs
What kind of shrimp should I use for this recipe?
Absolutely! I recommend using large, raw, deveined shrimp with the tails on. They hold up beautifully during cooking and add a nice touch to the presentation. If you can source fresh shrimp, that’s even better! However, frozen shrimp works just as well—just make sure to thaw them completely before cooking.
How do I store leftovers of Italian Shrimp and Linguine with Spicy Sauce?
You can store leftovers in an airtight container in the fridge for up to 3 days. When reheating, just add a splash of water in a skillet over a low flame, stirring gently to restore the sauce’s consistency. It’s an easy way to enjoy this delicious dish again!
Can I freeze Italian Shrimp and Linguine with Spicy Sauce?
Certainly! To freeze this dish, portion it into freezer-safe containers, making sure to allow a little space for expansion. It can be stored for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge and reheat gently in a skillet, adding a splash of water if necessary to keep it moist.
What if my sauce is too spicy?
If you find the sauce too spicy, don’t worry! You can balance the heat by adding more ingredients to the dish. Consider adding a splash of cream or a spoonful of sugar to mellow out the flavors. Alternatively, serving it over additional linguine can help to offset the heat as well!
How can I customize this recipe for dietary restrictions?
Very! For gluten-free options, swap the linguine with gluten-free pasta or even zucchini noodles for a lighter take. If someone is allergic to shellfish, simply use chicken or tofu instead of shrimp. You can also adjust the spice level by reducing or omitting the crushed red pepper flakes to cater to everyone’s preferences.
How do I know when my shrimp are cooked perfectly?
Cook your shrimp until they are opaque and have a lovely golden-brown color, which typically takes about 2–3 minutes per side. Overcooked shrimp tend to become rubbery, so keep a close eye on them. The transformation is quite visually appealing—watch for that gorgeous color change!
Savory Italian Shrimp and Linguine with Zesty Spicy Sauce
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to package directions, until al dente. Reserve 1/4 cup of the starchy cooking water for later, then drain the pasta.
- In a large skillet, heat over medium-low. Add the pancetta and sauté until crisp and golden brown, about 5 minutes. Remove it from the pan, leaving the fat behind.
- Increase heat to medium and add 1 tablespoon of olive oil to the pancetta fat. Season the shrimp with 1 teaspoon of salt, black pepper, and 3/4 teaspoon red pepper flakes. Cook until they turn opaque and golden brown, about 2 minutes per side. Remove the shrimp and set aside.
- Add the remaining tablespoon of olive oil to the pan. Toss in the shallot and garlic, seasoning with the rest of the salt and red pepper flakes. Sauté until the shallots are tender and translucent, around 2 minutes.
- Pour in the dry white wine and scrape up any delicious bits stuck to the pan. Add the canned tomatoes, cover, and let the sauce simmer until it thickens, about 10 minutes.
- Gently fold in the cooked linguine, reserved pasta water, shrimp, pancetta, basil, lemon zest, and 6 tablespoons of the asiago cheese. Toss well and adjust the seasoning with additional salt to taste.
- Portion the pasta into bowls and finish with the remaining asiago cheese and a sprinkle of fresh parsley for a pop of color.