Eggless Shrimp Fra Diavolo
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Learn more →Ingredients
4 servings
- 1 lb large shrimp (16/20 count), peeled and deveined, tails on or off
- ¾ tsp kosher salt, divided
- ¼ tsp black pepper
- 4 tbsp olive oil, divided
- 12 oz spaghetti or linguine
- 5 garlic cloves, thinly sliced
- 1 ½ tsp red pepper flakes, plus more for serving
- ½ cup dry white wine
- 1 can (28 oz) whole peeled tomatoes, crushed by hand
- ½ tsp dried oregano
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 1 tbsp fresh lemon juice
For serving
- red pepper flakes, for serving (optional)
- crusty bread, for serving (optional)
Instructions
- 1
Bring a large pot of well-salted water to a boil. Cook the spaghetti according to package directions until al dente, tender with a slight resistance at the center. Reserve 1/2 cup pasta water before draining, then drain through a colander and set aside.
- 2
Pat the shrimp dry and season with 1/4 tsp of the salt and the black pepper. Heat 2 tbsp of the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the shrimp in a single layer and cook undisturbed for 1 minute, then flip and cook 30 to 60 seconds more, until just opaque throughout with no translucent gray at the center. Transfer to a plate and set aside — they will finish cooking when returned to the sauce.
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