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Ina Garten’s Shrimp and Linguine Fra Diavolo

Ina Garten’s Shrimp and Linguine Fra Diavolo 6.000

Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Dinner in Minutes Dec 16, 2020

This recipe is adapted from a dish in Ina Garten's cookbook “Modern Comfort.” She recommends using a jarred arrabbiata sauce — Garten likes Rao's brand — to get it on the table more quickly. If you prefer to make your own, see the related recipe, or spice up your own tomato sauce for this dish with lots of garlic, fennel seeds, red pepper flakes and red wine.

Note: The nutritional analysis for this recipe was done using jarred arrabbiata sauce.

Storage Notes: Leftovers can be refrigerated for up to 3 days.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

  • 3 tablespoons unsalted butter, divided
  • 1/3 cup panko
  • 8 tablespoons chopped fresh parsley leaves, divided
  • 1 1/2 teaspoons freshly ground black pepper, divided, plus more to taste
  • 1 1/4 pounds large shrimp (16-to-20-count), peeled and deveined
  • 2 tablespoons extra-virgin olive oil
  • 2 cups thinly sliced red onion (about 1 large, 10 ounces)
  • 3 tablespoons minced or grated garlic (about 6 cloves)
  • 1/2 teaspoon crushed red pepper flakes, plus more to taste
  • 2/3 cup dry white wine, such as pinot grigio
  • 1 (24-ounce) jar arrabbiata sauce or other spicy pasta sauce
  • Kosher salt
  • 1 pound linguine

Related Recipes


In a large, heavy-bottomed pot, such as a Dutch oven, over medium heat, melt 1 tablespoon of the butter. Add the panko and cook until lightly browned, about 2 minutes, stirring occasionally. Transfer to a small bowl and stir in 2 tablespoons of the parsley and 1/2 teaspoon of the black pepper.

On a large plate, spread out the shrimp, pat them dry and sprinkle with the remaining black pepper.

In the same large pot over medium heat, add the remaining butter and the olive oil. Add the onion and cook, stirring until it begins to soften, about 4 minutes. Add the garlic and red pepper flakes and cook, stirring, until aromatic, about 1 minute. Add the shrimp in as close to a single layer as possible, and cook until they just start to turn pink but are not cooked through, about 1 minute on each side. Add the wine and simmer until the liquid reduces a bit, about 2 minutes.

Stir in the arrabbiata sauce and heat until it bubbles around the edges. Stir in the remaining 6 tablespoons parsley. Taste and add more pepper as needed. Turn off the heat.

In a large pot of salted boiling water over medium-high heat, add the linguine and cook according to package instructions for al dente. Reserve 1 1/2 cups pasta water and drain.

Add 1/4 cup pasta water to the shrimp mixture and stir to combine. If it seems too thick, add more pasta water a tablespoon at a time. Then, add the pasta and, using big spoons or tongs, toss it with the shrimp. Let sit until the pasta absorbs some of the sauce, about 1 minute, adding more pasta water and re-tossing, if needed to coat the strands.

Transfer to a large, shallow serving bowl, sprinkle with the toasted panko and serve.

Recipe Source

Adapted from “Modern Comfort” by Ina Garten (Clarkson Potter, 2020).

Tested by Ann Maloney.

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Nutritional Facts

Calories per serving: 573

% Daily Values*

Total Fat: 18g 28%

Saturated Fat: 6g 30%

Cholesterol: 134mg 45%

Sodium: 990mg 41%

Total Carbohydrates: 71g 24%

Dietary Fiber: 5g 20%

Sugar: 7g

Protein: 25g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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