Ina Garten’s Shrimp & Linguine Fra Diavolo | Barefoot Contessa | Food Network

Ina includes sautéed onions, garlic and white wine to ready-made for this pleasantly spicy and !
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& Linguine Fra Diavolo
Level: Easy
Total: 30 min
Active: 20 min
Yield: 6 portions


3 tablespoons saltless butter, divided
1/3 cup panko (Japanese bread flakes).
8 tablespoons sliced fresh parsley, divided.
Kosher salt and freshly ground black pepper.
1 1/4 pounds large (16 to 20-count) shrimp, peeled and deveined.
2 tablespoons excellent olive oil.
2 cups very finely sliced red onion (1 large).
2 tablespoons minced garlic (6 cloves).
1/4 teaspoon crushed red pepper flakes.
2/3 cup dry gewurztraminer, such as Pinot Grigio.
Arrabbiata sauce, homemade, or 1 (24-ounce) jar Rao's.
1 pound linguine, such as De Cecco.


Melt 1 tablespoon of the butter in a medium (10 to 11-inch) sauté pan over medium heat. Add the panko and cook for 2 minutes, stirring occasionally, till nicely browned. Transfer to a little bowl and stir in 2 tablespoons of the parsley, 1/4 teaspoon salt, and a pinch of black pepper and set aside.

Place the shrimp on a plate and pat them dry with paper towels. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the remaining 2 tablespoons of butter and the olive oil in a large (11 to 12-inch) pot over medium heat. Include the onion and sauté for 4 minutes, up until it begins to soften. Include the garlic and red pepper flakes and sauté for one minute. Add the shrimp in one layer and sauté for one minute on each side, until they start to turn pink however are not cooked through. Include the white wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat up until it simmers. Stir in the staying 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat.

On the other hand, fill a very large pot with water, include 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the on the plan for al dente. Reserve a cup of the pasta water, drain the pasta, and include it to the sauce. Toss the pasta, sauce, and shrimp together with tongs or huge spoons and permit it to simmer for one minute for the pasta to soak up the sauce, including enough pasta water to make a great sauce and coat the pasta. Transfer to a large, shallow serving bowl, spray with the toasted panko, and serve hot.

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Ina Garten's Shrimp & Linguine Fra Diavolo|Barefoot Contessa|Food Network.

Ina Garten's Shrimp & Linguine Fra Diavolo | Barefoot Contessa | Food Network

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About the Author: Yvette Cook


  1. They say “No cheese with pasta”, but I do love a little grated Pecorino Romano on this dish. The Panko was a nice touch.

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