Shrimp and Linguine Fra Diavolo - The Easiest (and BEST) Seafood Pasta You'll Ever Make

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Today we're making the Italian-American classic Shrimp Fra Diavolo. Spicy shrimp with linguine in the best garlicky red sauce. What more could you want? Enjoy!
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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
www.sipandfeast.com/shrimp-fr...
INGREDIENTS
FOR THE SHRIMP
1 1/2 pounds (680g) extra-large shrimp - U26 or larger
1 teaspoon paprika - *optional*, used just for color
1/4 cup (48g) olive oil - divided
1 teaspoon (6g) Diamond Crystal kosher salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon (2g) baking soda
REMAINING INGREDIENTS
1 pound (454g) linguine
1/4 cup (48g) olive oil
3 anchovy fillets
8 cloves garlic - sliced
1 teaspoon crushed red pepper flakes - or to taste
1/2 cup (120g) dry white wine
1 28-ounce (793g) can plum tomatoes - hand crushed or blender pulsed
1/2 teaspoon dried oregano
3 tablespoons (35g) brandy optional
1/4 cup flat-leaf Italian parsley - minced
2 cups (480g) pasta water - will most likely not need all of it
salt and pepper - to taste
VIDEO EDITOR:
Billy Mark: @bluecrestproductions
Disclosure:
I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.

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Опубликовано:

19 май 2024

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Комментарии : 183

@SipandFeast 11 дней назад

If you want to laugh, check out the original video from 4 years ago. This one is improved in all ways! The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week.

@lisamelting 11 дней назад

This was the first Sip and Feast recipe I made. Came out great and I’ve made it many many times since then.

@GringoLoco1 11 дней назад

To quote a *very* old commercial: you've come a long way baby 😯😉👍🏻👍🏻

@mrsnuffleuppagus24 10 дней назад

Your original recipe is the bomb with the cento peperoncino calabrese

@chezmoi42 10 дней назад

Nice recipe; the simple things are often the best. When you mentioned your first experience ordering this from the 'grownup menu', you reminded me of going to Chinatown and having my first taste of BBQ pork with hot Chinese mustard and sesame seeds. I'll never forget the look of expectant amusement on my parents' faces as they waited for me to down that first bite of generously sauced meat. They were not disappointed, but I did handle it with grace, if I do say so. I'm sure you did, too.

@BigboiiTone 10 дней назад

I greatly respect the commitment to maintaining a consistent visual style. Your older videos weren't bad by any means but I can tell how much your setup has improved. Now you have much, much, much better lighting and possibly a better camera (could just be due to better light.) You also have much better posture in these videos. In the old ones it seems like you didn't have a proper tripod so you had to set the camera on the counter, leaning down to be in the shot. It has to be so much more comfortable for you also in terms of back pain. Again, thanks for doing this

@adrianderijcke1294 11 дней назад

The baking soda helps to stop the meat from "tightening up". This can also be done for beef in stir fries to prevent the meat from going too chewy

@tanikokishimoto1604 10 дней назад

Good to learn this!!!

@TheCourtaud 8 дней назад

"We're gonna put in a half a cup of white wine. You can measure if you want, you don't ha... doesn't matter." This is how I cook and why I love this channel for both recipes and entertainment.

@PacoRobbins 10 дней назад

So you secretly looked at my grocery order and saw I had linguine and did this recipe today. Very cunning.

@gchomuk 10 дней назад

Thanks for minimizing background music.

@user-nn1uf7io8l 11 дней назад

I love these videos. I’m a counsellor and I watch in between clients to relax ☺️

@SipandFeast 11 дней назад

Thank you very much!

@sparkymona 8 дней назад

Please make a cook book! Your recipes are the best!

@daphnegold1052 10 дней назад

This is like a college class. Really fantastic! These recipes can be learned from just listening. People would want to attend your college. Thanks!❤

@bryangolf6084 5 дней назад

Simply thank you for showing how you cook. I also really enjoy how you deliver your thoughts and how you say things. It’s refreshing and real. Perfect.

@MF-si6gn 10 дней назад

The pasta may be a 9 but Tara is a 10! Good going Jim! God Bless!

@brianmoore1676 7 дней назад

This is certainly my favorite cooking show to watch on the tube, and its because your recipes are really good and your instructions are slow and clear. Making your dishes has enhanced my cooking at home and made me much more confident with everything I'm whipping up.

@JULZ_RULZ 11 дней назад

I am 💯 % 2nd generation Italian...Grew up in Westchester County, NY. I ❤ Shrimp and mussels Fra Diavlo 😋 I have shrimp! Gonna make this tonight!!!😊

@kennethhicks2113 11 дней назад

Oh man! I could use some good mussels... long time but love them : )

@tamarak9393 7 дней назад

I love mussels. Delicious.

@grkuntzmd 11 дней назад

Probably the whole "no cheese with seafood" thing started when some chef way in the past hated cheese. When his students ask "Chef, cheese?" he yelled at them "NO CHEESE!". Later when the students became chefs and their students asked, they just repeated "NO CHEESE!" without having any idea why.

@SipandFeast 11 дней назад

lol probably not too far off.

@dad15241 11 дней назад

On the pastagrammar channel Eva says there are always exceptions to the food rules.

@TaLeng2023 9 дней назад

Me adding cheese to tuna: 👀

@timothylong3722 День назад

It's a bizarrely arbitrary talking point that appeals to scolds who think that parroting it makes them sound smarter and more refined. It displays a lack of imagination and critical thinking. The rationale that seafood is 'delicate' and that cheese inherently 'overpowers' it is laughable and simplistic. There are myriad pairings of fish and shellfish with cheese and dairy products that combine well.

@grkuntzmd День назад

@@timothylong3722 Besides, "Beauty is in the eye of the beholder." If I like cheese with my seafood, shouldn't I be allowed to pair them?

@JoeG322 11 дней назад

great dish, my grandmother was born in Sicily, and use to make this for us.

@triciamckinney4390 7 дней назад

This recipe is restaurant quality at home. Made it today and it will be in the rotation going forward. Don’t skip the brandy it really adds something special. Thanks Jim and Tara!

@cbrown6508 10 дней назад

You're a mind reader! I watched your older version of this recipe last night, and decided to make it for my mom on Mother's Day. Then I woke up today and saw this! Great minds think alike 😊 It looks delicious!! I bet my mom will love it!

@franniemelville1211 10 дней назад

Loved your personal stories at the end! Can't wait to make this!

@m1dn1ght5un 11 дней назад

Always enjoy your videos, man. I like that you are not dogmatic about the recipe and endorse just going with the flow sometimes. Also - thanks for including the metric conversions in the video description.

@vindelanos8770 11 дней назад

Whatever baking soda does to meat, it definitely does it well. I use it to tenderize sliced pork shoulder and it makes the meat crazy tender in no time at all. Never thought of brining my shrimp with it - I'm going to do that. What I love most about this video is how you guys discuss and recommend variations on the dish. I was thinking instead of canned tomatoes I could make a quick shrimp bisque and use that as the tomato base for the recipe, and finish the dish with some basil.

@vindelanos8770 11 дней назад

*gasp* - I caught some crabs a few weeks back. I could do a crab fra diavolo....

@bellelacroix5938 11 дней назад

I use just a skosh to soak hard beans and it really reduces cooking time.

@vindelanos8770 10 дней назад

@@bellelacroix5938 - Very good to know. Thanks!

@wing3389 9 дней назад

As an Italian American formerly from Long Island. Your recipe turned out really tasty. I took you wifes advice and topped off our dishes with fresh basil and Locatelli cheese which took it over the top. And may I add it tasted even better reheated the next day. Good job James. P.S... Wish they would open an All American Burgers in Palm Beach Gardens FL.

@SteveScapesYT 3 дня назад

Love it so much! Honestly a bit sad about the move away from Pasta, but really grateful for this one. As someone who recently moved to New York but didn't grow up here, found this brilliant-- like a cross between arabiatta and a white whine seafood linguine. Elegant, genius, but still with that fundamentally simple Italian approach. Would really like to see some Italian purists try this as an example of the genius Italian Americans made in America.

@nanvolentine9110 11 дней назад

I always use Hungarian sweet paprika, and I keep it in the freezer. It has the best flavor.

@jeanniebrooks 11 дней назад

I’ve never kept it in the freezer, but do keep our top grade Hungarian paprika purchased in Hungary in the dark and closed tightly in a glass jar. Can’t get Hungarian paprika in the U.S. as good as the paprika you can buy in country, but will have to make do with the best we can get here! We buy Penzey’s.

@nanvolentine9110 11 дней назад

@@jeanniebrooks I have a friend who brought me paprika from Hungary, it's treasure.

@bellelacroix5938 11 дней назад

Excelente I learned so much I'm at cooked myself but it's always so fun to watch other people who have other techniques and you are my go-to for everything authentic American Italian I so appreciate it and I so love trying to make it as delicious as it looks on this channel this one...!

@randyroth6115 10 дней назад

I love your content and more importantly, your style. Your attention to detail regarding the heat settings when cooking is top notch. Everything you prepare looks so good. Thank you for sharing your time and energy. Excellent as always.

@mikeboardman6028 11 дней назад

Love the history and passion you have with the food you make.

@bkm2797 11 дней назад

Love this dish, while it may be criminal, sometimes I add a bit of cream or even sour cream to cut the acid. I was wondering if James was going to test this spicy dish, but Tara would have been my choice too! Thanks Jim and Tara, another delicious recipe done right.👍❤️

@joaniemarjoriemarriott342 11 дней назад

of course the Canadian Food Safe course requires food safe gloves be used while cooking for purchase by others. After using these types of gloves it became my at home preference for many foods and messy mixing.

@ronsandahl274 8 дней назад

For breaking up the whole tomatoes I generally do what Lydia Bastianich does - I grate them into the sauce with a cheese grater. Another things that Lydia does with a lot of her traditional Italian tomato-based sauces is that when she is sauteing the finely chopped carrot and onion she will grate in a peeled apple. She says it adds a certain sweetness and complexity, but also give the sauce a fantastic body. p.s. I use that meat masher that you crush the tomatoes with to also break up cooked chicken for chicken salad - it works fantastically and takes a fraction of the time that chopping would.

@djlclopez128 11 дней назад

LONG time subscriber here, thanks for all the delicious food tutorials, I learned a lot about Italian cooking from y'all!

@SipandFeast 10 дней назад

Thanks so much for following along this whole time!

@zzing 8 дней назад

I am making this for my sister's mother's day, I think it will be lovely. I love the grams in the recipe on youtube, wish it were on the website too.

@davidtarbell3888 10 дней назад

I can’t keep up with all the great recipes you post! I like them, save them to my “try later” list, then never get back to them. So yesterday when this recipe came up I immediately made my grocery list and determined to make it for dinner last night. And what a success! Fantastic flavor and an absolute home run for an unscheduled date night! Thank you so much!

@Roundbrow 10 дней назад

Oh man I am all over this one. Thanks for the updated video and awesome looking pasta!

@Mala_pua_9b 5 дней назад

Made this tonight and it was fabulous!!!! Anchovies and brandy put this right over the damn top! Nice work Jim and Tara.

@thorsforge2905 10 дней назад

I love listening to you cook. It brings back so many memories from my high school days when I was dating an Italian girl in Northern New Jersey and her mom would cook for us. Not to mention all the places to go eat in Little Italy.

@zoltannagy2920 День назад

Awesome recipe, looks fabulous !

@paulwalker2133 9 дней назад

The brine for the prawns made them incredible. Awesome recipe.

@billpar 10 дней назад

one of my favorite recipes

@LeChamoisDort_855 11 дней назад

Watching your videos from Cambodia. Great channel, thank you 🙏

@robertpongratz1062 11 дней назад

Oh yeah, definitely going to make this, thank you!!

@debbybrady1246 8 дней назад

Looks delicious. I will be trying this.

@gregentwistle5105 10 дней назад

Awesome job guys!

@Gerisheng 10 дней назад

This looks amazing; I love shrimp in pasta, and spicy sauce. This seems to come together very quickly, too, especially when you consider the big flavor. You've got another recipe on my to-do list.

@paulleal6932 11 дней назад

I cannot wait to make this dish. It looks so good.

@pnwgentleman 10 дней назад

Great dish and great job!

@lisat776 11 дней назад

I love your program and family so much.

@SipandFeast 11 дней назад

Thank you!

@daveswensen9627 11 дней назад

Love your channel. Thanks

@richardweeks1481 10 дней назад

Love the family dynamic.

@drinkstout8018 3 дня назад

excellent recipe

@Javaman92 7 дней назад

Wow this looks delicious! I think I am going to give this a try. Let's see if it can dethrone my favorite shrimp pasta dish. Thanks for sharing... Jim from New York! ;-) Upstate!

@adventuresona700dollarhard5 10 дней назад

Bianco DiNapoli tomatoes are the best! They're expensive for me though, because I have to buy them online. I also wear gloves when I'm working with meat! Welcome to the club!

@wulfenii64 11 дней назад

I'm going to make this.

@JBO-qg3op 10 дней назад

Gonna make this for my hub’s dinner. Thank you. I had no idea what to cook and this will be perfect!!!

@SipandFeast 10 дней назад

Hope you enjoy!

@PyrrhusBrin 3 дня назад

I love the original, I will probably use the cento spread still with this recipe because I love the heat.

@janeydoe1403 10 дней назад

Hmmm, thinking this would be a fantastic Friday night din-din, in. I love heat and I love shrimp. Thank you!

@maries1381 11 дней назад

Enjoyed watching this video! This is a recipe I do make every so often and everyone here loves it. I do recommend using basil when adding the tomatoes (that brand of tomatoes is also one of my top 3 choices - Amaaaazing for a domestic canned tomato). I usually place whole spring of basil with stems and all and then remove them at the end and add fresh chopped basil. YUMMY!!! I love the baking soda tip - makes sense to me as I have learned to add baking soda to roasted potatoes by watching and reading Kenji Lopez and serious eats. I will also definitely add that splash of brandy at the end - brilliant!!! :)

@phronsiekeys 11 дней назад

As always, looks like a winner. I never order this in a restaurant but I think I need to.

@rickross199 10 дней назад

God I love Fra Diavolo 😋 especially when it has clams mussels and blue crab!

@jodinarrowpath9998 11 дней назад

This is my favorite dish

@dianemyers4031 10 дней назад

Looks delicious ❤❤❤❤❤

@macv511 10 дней назад

Best channel ever.

@steveleavell114 10 дней назад

I love me some shrimp, however I dont get why people leave the tail on when using shrimp in pastas and stews. It is easy to get raw shrimp sans tail and there would be no worry about inedible bits and pieces in the food.

@HI-bw8fe 11 дней назад

❤ this dish so much. Imagine if you can get the freshest of 🦐 how wonderful it will taste! Yummy 🤤!

@Mochi-sn3ud 8 дней назад

Anchovies=UMAMI:) Love the lowly anchovy! Delicious in lamb too.) It is also the secret in Worcestershire sauce too.

@jeanniebrooks 11 дней назад

Chinese cooking uses baking soda to “velvet” the beef, (for instance). It makes it tender, oddly textured. Like mush. . Sure, it’s tender, but not in a good way. On the shrimp, I look for shrimp that still has a slightly crisp bite after cooking in a quick sauté, like a minute per side. If I wanted “tender shrimp” that’s too easy - most frozen shrimp is limp, and doesn’t have that crisp bite I like so well. (And it’s all frozen unless you live very close to where it’s sourced; they freeze it on the boat.) Shrimp doesn’t need tenderizing. We make Fra Diavloo, but we use other shellfish like mussels & clams, maybe bay scallops, crab….And there is nothing boring about paprika! Especially if it’s quality paprika. So true, Jim, things change. Italian-Americans might add cheese and oregano- it’s great! It’s “authentic “ Italian-American! What could be better!

@Peter7966 11 дней назад

Cheese on shrimp and clams... marone. My Grandma will come back from the pearly gates and haunt me if I did that. The dish looks delicious. How well does the shrimp hold up, being cooked earlier and then added at the end? I've always had it with the shrimp cooked in the sauce.

@johncramer1857 9 дней назад

I made this tonight and I think it turned out like it’s supposed to. I made the whole recipe and it is definitely way too much for 2 or 3 people! Lunch tomorrow, and maybe dinner!

@jonasmagnusson2099 11 дней назад

You are really good! Best from Sweden🙏👍🇸🇪👏

@NigelDeForrest-Pearce-cv6ek 10 дней назад

Mouthwateringly Delicious!!!!

@CharloBagis 11 дней назад

This is similar to a traditional recipe from my country, the only difference is that we do not put shrimps in it, but it's basically the same thing and it's delicious, my daughter loves it! Cheers from Malta 🇲🇹🥂

@dennismatthews6660 11 дней назад

Thank you

@malcontent510 10 дней назад

Thanks for referencing the difference between Morton's and Diamond kosher salts. Many people don't appreciate how much _saltier_ the former is than the latter.

@jpdemer5 10 дней назад

It's not "saltier" . . . it's just more dense. Gram for gram, it's exactly the same stuff once it's dissolved in pasta water or sauce. Kosher is more granular; the difference is apparent only when it's sprinkled onto food.

@malcontent510 10 дней назад

@@jpdemer5 I disagree. Having used both salts for years, I find that the Morten's tastes saltier in isolation and (when using the same amount) makes the food seasoned therewith also taste saltier. That's why thoughtful recipes--like this and in baking (see "Dessert Person" on YT)--indicate to use less of one than the other.

@malcontent510 10 дней назад

@@jpdemer5 BTW, I was referring to Morton's _kosher_ salt, not the round box of table salt

@lisavanderpump7475 8 дней назад

Yummy❤❤❤ hope you and your family are doing well .

@m.a.t2008 11 дней назад

mouth watering! looks great good job! Can we get a seafood or a mushroom Risotto esp? (if you haven't already done)

@tanya9112 10 дней назад

Seriously waited for you to have a swig of brandy . Cheers 😂🥃

@S1L3NTG4M3R 11 дней назад

Thanks

@jstones9872 11 дней назад

great vid guys. FYI Bianco have become my go to Tomato brand.

@jeanniebrooks 11 дней назад

I’ve heard of that brand from other Italian-American RU-vid cooks.

@wing3389 11 дней назад

Ok.. Going to give it a try this week. Your chicken salad tasted great along with a few of your other dishes. Formerly from Seaford now in south Florida. And yes Dececo is the best because its made with coarse durum wheat ( not durum wheat flour) which is better for weight management.

@Jack74u2 11 дней назад

Maybe a video on what to make with small shells? I think they would look great in some sort of a seafood dish.

@JayEllJayToo 10 дней назад

Baking soda will also neutralize some of the tomato acidity. I use it in tomato sauces all the time.

@donseiler1307 8 дней назад

Yummy. 😋😋

@tanikokishimoto1604 10 дней назад

I plan to try this... I will add mushrooms, and likely more oregano.

@staceymckinnon695 10 дней назад

I'm sitting here saying to myself, I hope James got some, he'll love it.

@renemiranda3869 11 дней назад

DA NICO - yes it is still there and its the family favorite Italian restaurant! Sopranos Michael Imperioli always mentions it when speaking how about favorite restaurants.

@storytime9617 10 дней назад

all I want to say is...YUM!

@greggellis8856 10 дней назад

Hey Jim' Try dry vermouth sometime instead of white wine in your sauce. Trust me. Much better.

@JIM-fj2dy 10 дней назад

Jim this looks fantastic, I can't wait to make this recipe. I like your portable cooking burner. I looked on your Amazon store but did not find it. Can you tell me what brand it is and where I can purchase it. Thank you

@_Trey-3 10 дней назад

Requesting how to cook a burger video on stove

@natashafrance717 11 дней назад

That sauce looks phenomenal, I reckon it would still be great without the shrimps if you’re on a tight budget 👍💕

@Ollie1979 10 дней назад

Great to see New Zealand Sauvignon Blanc (kiwi here) there in the ingredients. You’ll need to our Shiraz, if you haven’t already ready, not mention our Chardonnay. Do have a question where do you get all the check shirts from, and are they just a sip and feast thing? Has been great being on this journey with you, I’m a bit behind on the podcast (oops). Anyways great work and see at the next video, Jason.

@SipandFeast 10 дней назад

Thanks so much for following along with us. We love New Zealand wine. The shirts are from American Eagle.

@tallquaker 7 дней назад

This looks delicious! Do you know any recipes that use pepperoni? Maybe in a sauce? I’ve heard of chicken pepperoni but don’t know if there’s an official recipe. Thank you!🍝🍝🍝

@myAngel2009 11 дней назад

This looks great! I love pasta with shrimp and linguine is my fave. What happened to the giant stainless steel pan?

@SipandFeast 11 дней назад

I still have and use it. This room is brighter than the other kitchen, so the black pan looks better for contrast.

@kennethhicks2113 11 дней назад

Wil have to make, love shrimp pasta : ) I do have a sciency question, have you researched PTFE? Just curious because on a basic level, outgassing at 500 degrees sounds about the same as putting lead in gasoline... From hypocrit who cooks on teflon.... Thanks for the recipe : )

@amen_ra6926 10 дней назад

I wonder if anyone has made this with the Flatiron Pepper Co. "I Can't Feel My Face" chili flakes blend that has Habanero, Ghost, Carolina Reaper, Moruga Scorpion peppers? I sometimes bloom a sprinkling of this in some olive oil before adding the rest of what I making in the pan. As soon as this stuff hits the oil, I start sneezing and coughing. This blend packs quite the punch. Don't get too heavy handed with it. The heat dissipates after about 20 minutes or so but while you're eating, oh man, your mouth is on fire. If you like heat, I recommend it. Just don't take the cap off and sniff it.

@joedyhicks9415 11 дней назад

Omg that looks wonderful ! Do you have any tips on making calamari Fra ?

@SipandFeast 11 дней назад

Calamari should either be cooked hot and super fast (like 1 minute) and added at the end or braised in the sauce until tender (about 45-60 minutes). I prefer calmari fra diavolo braised.

@joedyhicks9415 11 дней назад

@@SipandFeast Thank you very much I love your videos and also love the fact that you include your family. Calamari Fra is my all time favorite dish but my favorite restaurants keep going out of business and I need to learn how to make this myself.

@user-lk4uu4kb9p 10 дней назад

First off - Love the channel. I have made many meals based on your videos. On this one I question the anchovies - could you even taste 3 or 4 anchovies in a full 28 oz. of sauce? Would going with a full tin of anchovies be better or would that be too fishy?

@nicolad8822 9 дней назад

And very salty? It’s just supposed to be a flavour enhancer really?

@jeffgoldman1479 11 дней назад

I grew up in Coney Island. I was introduced to Shrimp Fra Diablo with linguine at a restaurant there called Carolina. I also learned about Linguine in clam sauce, and my all time favorite, Clams Posillipo, or Zuppa Di Clams, which had a large chunk of bread in the bowl. Let me know if you ever get a chance to make it.