Food
Ina Garten’s Shrimp & Linguine Fra Diavolo | Barefoot Contessa | Food Network
Ina adds sautéed onions, garlic and white wine to ready-made arrabbiata sauce for this deliciously spicy shrimp and pasta dish!
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Ina throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Shrimp & Linguine Fra Diavolo
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 30 min
Active: 20 min
Yield: 6 servings
Ingredients
3 tablespoons unsalted butter, divided
1/3 cup panko (Japanese bread flakes)
8 tablespoons chopped 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 good olive oil
2 cups thinly sliced red onion (1 large)
2 tablespoons minced garlic (6 cloves)
1/4 teaspoon crushed red pepper flakes
2/3 cup dry white wine, such as Pinot Grigio
Arrabbiata sauce, homemade, or 1 (24-ounce) jar Rao’s
1 pound linguine, such as De Cecco
Directions
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, until nicely browned. Transfer to a small 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. Add the onion and sauté for 4 minutes, until it begins to soften. Add 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 but are not cooked through. Add the wine and simmer for 2 to 3 minutes to reduce the liquid. Stir in the arrabbiata sauce and heat until it simmers. Stir in the remaining 6 tablespoons of parsley with 1 teaspoon salt and 1/2 teaspoon black pepper and turn off the heat.
Meanwhile, fill a very large pot with water, add 2 tablespoons salt, and bring to a boil. Add the linguine and cook according to the directions on the package for al dente. Reserve a cup of the pasta water, drain the pasta, and add it to the sauce. Toss the pasta, sauce, and shrimp together with tongs or big spoons and allow it to simmer for one minute for the pasta to absorb the sauce, adding enough pasta water to make a nice sauce and coat the pasta. Transfer to a large, shallow serving bowl, sprinkle with the toasted panko, and serve hot.
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Ina Garten’s Shrimp & Linguine Fra Diavolo | Barefoot Contessa | Food Network
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@bifeldman
December 18, 2023 at 3:29 am
Meh
@skerskersker1644
December 18, 2023 at 3:29 am
Why is this supported by the food network if all ingredients aren't fresh?
@eileenscheindlinger2395
December 18, 2023 at 3:29 am
Wow! Just made this and it is phenomenal! I would only change one thing…add one more pound of shrimp… sooo dee-lish!
@chrislogan4837
December 18, 2023 at 3:29 am
30s in: the trick is to use marinara. 3mins in: use arabiatta, never use marinara. Oops!
@chrispopyk6162
December 18, 2023 at 3:29 am
🌟
@SteveChapman1204
December 18, 2023 at 3:29 am
My fathers favorite
@deltaboy767
December 18, 2023 at 3:29 am
First off. Italians never ever put cheese on seafood.
@edquispe1
December 18, 2023 at 3:29 am
Made this tonight just like you showed, it was absolutely phenomenal. Thank you for adding a wonderful dish my cooking arsenal.
@josiegonzales2870
December 18, 2023 at 3:29 am
That looks so good 😋
@choffffff
December 18, 2023 at 3:29 am
More spice
@jessyhavens-lincourt2214
December 18, 2023 at 3:29 am
Store bought is best
@peggiegreen4420
December 18, 2023 at 3:29 am
Since the shrimp still has tails on, you’ll be picking out the shrimp with your fingers lol
@suegiaccone8978
December 18, 2023 at 3:29 am
This was great. I made fresh pasta, this dish was fantastic. Don’t over cook the shrimp.
@ninajones9924
December 18, 2023 at 3:29 am
Ina keeps saying Fra diabolo which is Spanish…Fra diavolo is Italian…this is one of my favorite dishes
@tobehonest7541
December 18, 2023 at 3:29 am
lol what is she on about !
pankoo in italian food
@terryglidden9647
December 18, 2023 at 3:29 am
That shrimp is waaaaay overcooked but the dish looks delicious
@dorothyknox801
December 18, 2023 at 3:29 am
Where are you look so delicious guess I just have to fix the dish my self 😁👍
@patriciavincent5076
December 18, 2023 at 3:29 am
Divine!
@andrewelie8687
December 18, 2023 at 3:29 am
Thank you for a great meal idea!
@chriscox2159
December 18, 2023 at 3:29 am
Why does a recipe with a jar of tomato sauce warrant a YouTube video?
@ZoKitchen
December 18, 2023 at 3:29 am
Hmmm so delicious 🤤 🍤
@carolbenson6524
December 18, 2023 at 3:29 am
Cant watch this..looks too good.
@pyewacketpeggy8329
December 18, 2023 at 3:29 am
Ina is great The thing that makes me angry about Food Network is getting rid of Sara Moulton who graduated from Johnson Wales, worked for Julia Childs, was the editor of Gourmet Magazine and hired Valerie Bertonelli and Molly Yeh neither of which have any qualifications. They even judge competitions. I turn in to Food Network to see trained chefs show me how to cook. Not some socially connected women who have no experience, just arrogance and egos. Same with Trish Tearwood.
@irenecosta563
December 18, 2023 at 3:29 am
Please stop killing this poor pasta… It's not her fault if you're not able to cook.
🤦♀️una vera schifezza, non si può guardare
@IllumeEltanin
December 18, 2023 at 3:29 am
Any hints on switching out the shrimp for mussels? I adore mussels fra diavolo.
@jaleesatrevelyan1510
December 18, 2023 at 3:29 am
This looks amazing! Restaurant quality for sure.
@2009grifin1
December 18, 2023 at 3:29 am
We love you Ina. My Nana Fierro would do the same thing except the jarred ingredient was homemade tomato puree.
@eggie1978
December 18, 2023 at 3:29 am
I think that was Rao's sauce in case you're wondering.
@pakistanifoodslover
December 18, 2023 at 3:29 am
Good
@thedecider1984
December 18, 2023 at 3:29 am
Love Raos