Linguine fra diavolo with shrimp

Pairs perfectly with my Catarratto

Linguine fra diavolo with shrimp
  • 20

    min prep time
  • 25

    min cook time
  • 4-6



  • 4 tbsp olive oil, divided
  • 1 1/2 lb large shrimp, peeled, tails on and deveined
  • 1 tbsp fresh lemon juice
  • 4 large shallots or 1 small onion, finely chopped
  • 4 large garlic cloves, chopped
  • Salt
  • 1/4 cup dry white wine
  • 1 648ml jar of Stefano Arrabbiata sauce
  • 454g Stefano linguine
  • Handful of fresh flat-leaf parsley tops, finely chopped


  1. In a large skillet, heat 2 tablespoons of oil, over medium-high heat. 
  2. When it begins to smoke, add half the shrimp and lightly brown but do not cook all the way though, 1-2 minutes on each side. 
  3.  Transfer to a bowl and repeat with the remaining shrimp. 
  4.  Add the lemon juice to the shrimp, toss and set aside.
    Add the remaining 2 tablespoons oil to the pan. Add the onions or shallots, garlic and season with salt. Stir for 2 to 3 minutes. 
  5.  Add the white wine, stir to deglaze the pan, and cook for 1 minute to reduce. 
  6.  Add the jar of sauce and stir.
  7.  Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente. Before draining, reserve about 1/2 cup of the starchy pasta cooking water. Drain the pasta and return it to the pot.
  8. Five minutes before draining the pasta, return the shrimp to the sauce and cook for 5 minutes, or until cooked through.
  9. Combine the drained pasta, sauce and starchy water, and toss with tongs for 1-2 minutes for the flavors to be absorbed. Just before serving, garnish with parsley