Italian-American · main

Garlic Butter Shrimp Fra Diavolo

Garlic Butter Shrimp Fra Diavolo reads umami 7.7, richness 5.7 and salinity 5.4 on Palate's 0–10 flavor X-ray — a Italian-American main, about 41 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.8 / 10
• Sweet & Fruity — 3.0 / 10
• Sour & Bright — 5.9 / 10
• Bitter & Earthy — 1.4 / 10
• Rich & Fat — 6.2 / 10
• Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Umami 7.7 · Richness 5.7 · Salinity 5.4 · Citrus 4.6 · Sourness 4.1 · Marine & Briny 4.0 · Allium 3.5 · Fruity 2.4 · Funk & Ferment 2.4 · Sweetness 1.9 · Heat 1.8 · Nutty 1.7 · Herbaceous 1.6 · Floral 1.5 · Warm Spice 1.3 · Earthy 1.2 · Bitterness 1.0

What's in it (14)

• thin spaghetti — 340 g
• shrimp — 454 g
• salt — 5 g
• freshly ground black pepper — 3 g
• olive oil — 41 g
• unsalted butter — 54 g
• garlic — 18 g
• red chili flakes — 5 g
• dry white wine — 59 g
• tomatoes — 794 g
• low-salt chicken broth — 118 g
• flat-leaf parsley — 15 g
• lemon juice — 15 g
• parmesan cheese — 28 g

Time & effort: about 41 min · effort: involved

Nutrition (per 100 g, engine-estimated): 55.4 kcal, 5.4 g protein, 3.8 g fat, 4.6 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Bring a large pot of well-salted water to a boil for the pasta.
2. Pat the shrimp dry and season with the salt and pepper.
3. Heat 2 tablespoons of the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Sear the shrimp until just opaque and lightly golden, about 90 seconds per side, then transfer to a plate — they'll finish cooking later in the sauce.
4. Lower the heat to medium. Add the remaining olive oil, the garlic, and the red pepper flakes to the same skillet and saute, stirring constantly, until fragrant and the garlic is pale gold, about 1 minute — watch closely, since burnt garlic turns bitter.
5. Pour in the white wine, scraping up any browned bits from the bottom of the pan, and simmer until reduced by about half, 1-2 minutes.
6. Stir in the crushed tomatoes and chicken broth. Simmer uncovered, stirring occasionally, until slightly thickened and no longer watery, 12-15 minutes.
7. As soon as the sauce is simmering, add the linguine to the boiling water and cook until just shy of al dente per the package instructions, about 9 minutes; reserve 1 cup of the pasta water, then drain, timing this so the pasta finishes right around when the sauce does.
8. Return the shrimp and any accumulated juices to the sauce along with the remaining 2 tablespoons of butter. Simmer gently until the shrimp are opaque throughout and reach 145°F, 2-3 minutes.
9. Add the drained pasta to the skillet and toss to coat, splashing in the reserved pasta water a few tablespoons at a time until the sauce clings glossy to the noodles. Stir in half of the parsley and the lemon juice.
10. Divide among bowls and finish with the remaining parsley and the grated Parmesan.

Dishes with a similar flavor shape

• Lemon Pepper Shrimp Pasta — Italian-American
• Garlic Butter Shrimp Pasta — Italian-American
• Shrimp Scampi with Linguine — Italian-American
• Lemon Butter Salmon Pasta — Italian-American
• Skillet Shrimp Scampi with Zucchini Noodles — Italian-American

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.