Shrimp Fra Diavolo with Linguine

Name: Shrimp Fra Diavolo with Linguine
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 1 pound, medium-large shrimp (preferably 31 to 35 count), peeled (and deveined, if desired), preferably Gulf or Mexican Whites; 1 teaspoon, crushed red pepper flakes (or more, to taste); 6 tablespoons, extra-virgin olive oil; 1 1/2 tablespoons, table salt; 1/4 cup, Cognac or brandy; 4 tablespoons, minced garlic (about 12 medium or 8 large cloves); 1/2 teaspoon, granulated sugar; , 1 (28-ounce) can diced tomatoes, drained; 1 cup, medium-dry white wine, such as Sauvignon Blanc; 1/4 cup, minced fresh parsley leaves; 1 pound, linguine or spaghetti

32 comments

Appears in Cook's Illustrated November/December 2001, America's Test Kitchen TV

We get the best of the devil by flambéing the shrimp hot and fast and sautéing the garlic long and slow.

SERVES4 to 6

TIME50 minutes

has video

WHY THIS RECIPE WORKS

Most shrimp fra diavolo recipes (“brother devil” in Italian) lack depth of flavor, with the star ingredients, shrimp and garlic, contributing little to an acidic, unbalanced tomato sauce. We wanted a shrimp fra diavolo with a seriously garl...

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