Shrimp and Linguine Fra Diavolo - The Easiest (and BEST) Seafood Pasta You'll Ever Make
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- Опубликовано: 31 май 2024
- 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
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I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases. 
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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.
This was the first Sip and Feast recipe I made. Came out great and I’ve made it many many times since then.
To quote a *very* old commercial: you've come a long way baby 😯😉👍🏻👍🏻
Your original recipe is the bomb with the cento peperoncino calabrese
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.
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
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
Good to learn this!!!
I love these videos. I’m a counsellor and I watch in between clients to relax ☺️
Thank you very much!
"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.
Thanks for minimizing background music.
Please make a cook book! Your recipes are the best!
So you secretly looked at my grocery order and saw I had linguine and did this recipe today. Very cunning.
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.
lol probably not too far off.
On the pastagrammar channel Eva says there are always exceptions to the food rules.
Me adding cheese to tuna: 👀
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.
@@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?
My father is Italian & my mother is half Filipino half Chinese but in our household, we make authentic Italian food all the time. I say & i can tell that u did a very good job there. 😋 Greetings from Cebu, Philippines. 🙂
This is like a college class. Really fantastic! These recipes can be learned from just listening. People would want to attend your college. Thanks!❤
My mother who happens to dislike spicy food is out of town, so my father and I made this tonight.
Pretty much followed the recipe exactly, except I mashed the anchovy filets with a fork before adding to the pan.
Your wife is low-balling your dish with a 9/10… this was mighty tasty. 9.75/10 here.
The pasta may be a 9 but Tara is a 10! Good going Jim! God Bless!
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.
The idea is that the tail imparts some flavor. My solution is to buy shrimp with tails and remove them before cooking, and then I'll simmer them in whatever liquid is going into my recipe. Strain out the tails and use the liquid with all that extra shrimp flavor.
I am 💯 % 2nd generation Italian...Grew up in Westchester County, NY. I ❤ Shrimp and mussels Fra Diavlo 😋 I have shrimp! Gonna make this tonight!!!😊
Oh man! I could use some good mussels... long time but love them : )
I love mussels. Delicious.
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.
*gasp* - I caught some crabs a few weeks back. I could do a crab fra diavolo....
I use just a skosh to soak hard beans and it really reduces cooking time.
@@bellelacroix5938 - Very good to know. Thanks!
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.
Oh, ok, you had a pony tail, bad boy streak, love it.
And yes, this dish looks fantastic, shrimp and pasta is one of my favorite dishes.
great dish, my grandmother was born in Sicily, and use to make this for us.
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.
I always use Hungarian sweet paprika, and I keep it in the freezer. It has the best flavor.
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.
@@jeanniebrooks I have a friend who brought me paprika from Hungary, it's treasure.
I discovered your RUclips channel with the recipe videos you created about New York deli chicken salad, macaroni salad, and potato salad. All of them sounded delicious, so I was compelled to watch your collection of Grandma Pizza recipes, and today, your Beef Braciole and Shrimp Fra Diavolo recipes, the latter of which I intend to make tomorrow evening for dinner.. I must compliment you on your direct, no-nonsense presentation and your attention to detail. You know how to focus on the important facets of the recipe, leaving fussiness and irrelevant details aside. (As a side note, I recently watched an episode of a popular cooking show on broadcast television which featured Shrimp Fra Diavolo, and the recipe I saw there was fussy and finicky with results that I am certain would be less satisfactory than yours.). I also really enjoy your son as your taste tester, and your reaction as a proud father when he appreciates your recipe and rates it highly! Since I live in Chicago, though, I have to ask if you consider Chicago-style deep-dish pizza nothing more than a casserole, as some other New Yorkers have thought.
Thanks for the feedback. I love Chicago deep dish. Have to make a video at some point.
Just made this tonight. Super simple. You could substitute shrimp and turn this into anything. I probably wouldn't do beef, but chicken, sausages, clams , muscles, I think all that would compliment this pretty simple sauce.
Loved your personal stories at the end! Can't wait to make this!
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!
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.
Made this tonight and it was fabulous!!!! Anchovies and brandy put this right over the damn top! Nice work Jim and Tara.
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.
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.
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.
I made this last week and OMG it's soooo good!! thankyou!!!
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.👍❤️
Baking soda is used in red sauce to take out the acidity, the same way that sugar is used. It's so that you don't have to wind up taking antacids.
LONG time subscriber here, thanks for all the delicious food tutorials, I learned a lot about Italian cooking from y'all!
Thanks so much for following along this whole time!
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...!
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!
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!
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.
God I love Fra Diavolo 😋 especially when it has clams mussels and blue crab!
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.
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!
Anchovies=UMAMI:) Love the lowly anchovy! Delicious in lamb too.) It is also the secret in Worcestershire sauce too.
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.
Thank you Jim
I love the original, I will probably use the cento spread still with this recipe because I love the heat.
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!
Looks great!
Oh man I am all over this one. Thanks for the updated video and awesome looking pasta!
Gonna make this for my hub’s dinner. Thank you. I had no idea what to cook and this will be perfect!!!
Hope you enjoy!
Love the history and passion you have with the food you make.
Awesome job guys!
The brine for the prawns made them incredible. Awesome recipe.
Baking soda will also neutralize some of the tomato acidity. I use it in tomato sauces all the time.
Looks sooooo good. I’m trying it
Great dish and great job!
one of my favorite recipes
watched your videos for years, always great. any chance we can se a blooper reel of you walking in the kitchen for the first shot? I hadn't tuned in for a while and I gotta admit its cracking me up....
Love your channel. Thanks
Oh yeah, definitely going to make this, thank you!!
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!
Awesome recipe, looks fabulous !
I'm going to make this.
Looks delicious. I will be trying this.
excellent recipe
I cannot wait to make this dish. It looks so good.
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!
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.
Watching your videos from Cambodia.
Great channel, thank you 🙏
Love the family dynamic.
Yummy❤❤❤ hope you and your family are doing well .
Looks delicious ❤❤❤❤❤
I love your program and family so much.
Thank you!
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.
great vid guys. FYI Bianco have become my go to Tomato brand.
I’ve heard of that brand from other Italian-American RUclips cooks.
I plan to try this... I will add mushrooms, and likely more oregano.
This is my favorite dish
Mouthwateringly Delicious!!!!
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.
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.
@@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.
@@jpdemer5 BTW, I was referring to Morton's _kosher_ salt, not the round box of table salt
Thank you
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 🇲🇹🥂
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.
I'll bet this would be good with some muscles and nice clams. I do have 2lbs of black tiger prawns in the freezer. Living in the PNW, there are a lot of seafood choices. I'm definitely making this looks really good.
Thanks
Hmmm, thinking this would be a fantastic Friday night din-din, in. I love heat and I love shrimp. Thank you!
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!!! :)
As always, looks like a winner. I never order this in a restaurant but I think I need to.
Baking soda also helps neutralize some of the acid in the tomato sauce.
❤ this dish so much. Imagine if you can get the freshest of 🦐 how wonderful it will taste! Yummy 🤤!
Best channel ever.
Hey Jim' Try dry vermouth sometime instead of white wine in your sauce.
Trust me. Much better.
You are really good! Best from Sweden🙏👍🇸🇪👏
Seriously waited for you to have a swig of brandy . Cheers 😂🥃
all I want to say is...YUM!
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.
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.
I'm sitting here saying to myself, I hope James got some, he'll love it.
SO GOOD non-spicy ... ☺️
Yummy.
😋😋
Requesting how to cook a burger video on stove
Maybe a video on what to make with small shells? I think they would look great in some sort of a seafood dish.
mouth watering! looks great good job!
Can we get a seafood or a mushroom Risotto esp? (if you haven't already done)