Shrimp Fra Diavolo

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Shrimp Fra Diavolo to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Shrimp Fra Diavolo, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 (16 ounce) package linguini
• pasta
• 1 pound cooked and peeled
• shrimp
• 8 cloves crushed garlic
• 2 (14.5 ounce) cans diced
• tomatoes
• 1 (28 ounce) can crushed
• tomatoes with garlic
• 2 teaspoons crushed red pepper
• flakes
• 2 fluid ounces red wine (optional)
• Peel and cook shrimp if necessary, and place in a bowl of cold
• water.

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Place tomatoes, crushed garlic, red pepper flakes, and wine in a 3 quart sauce pan

Step 2: Technique & Execution

Simmer over low heat for 30 minutes, stirring occasionally

Step 3: Technique & Execution

While sauce is simmering, cook linguini according to package directions

Step 4: Technique & Execution

When pasta is almost done, drain shrimp and place in the bottom of a large colander

Step 5: Technique & Execution

Drain the pasta over the shrimp

Step 6: Technique & Execution

Transfer pasta with shrimp to a large serving bowl, and toss together with some sauce