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

By Sip and Feast · 35 min

Ingredients

Instructions

1. Put the shrimp, baking soda, salt, red pepper flakes, paprika and 2 tablespoons of olive oil in a large bowl and mix to coat. Leave for at least 10 minutes.
2. Heat a large pan over medium-high with the remaining olive oil.
3. When the oil shimmers, add the shrimp in batches so the pan is not crowded. Cook 60-90 seconds per side until almost cooked, then move to a plate and cover loosely with foil.
4. Bring a large pot of salted water to a boil (2 tablespoons kosher salt per gallon).
5. In the same pan over medium heat, add 1/4 cup olive oil, the garlic and the anchovies. Mash the anchovies with a spoon. When the garlic is golden (about 2-3 minutes), add the red pepper flakes and cook 30 seconds more.
6. Add the white wine and raise the heat to high. Scrape the bottom of the pan with a wooden spoon. When the wine has reduced by half, add the crushed tomatoes and bring to a simmer.
7. Once simmering, reduce heat to medium-low. Add the oregano and season with salt and pepper to taste if needed.
8. Cook the linguine to 1 minute less than al dente, reserving some pasta water. A few minutes before it is done, add the brandy.
9. Add the pasta and shrimp to the pan and toss to coat. Add reserved pasta water if the pasta is dry.
10. When the pasta is al dente, remove the pan from the heat and taste the sauce. Adjust the seasoning, stir in the parsley and serve immediately.

Summarized from Sip and Feast's video. Watch it for the details.

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