Shrimp and Linguine Fra Diavolo
Show: Emeril LiveEpisode: Shrimp Around the World
Rate This RecipeRead users' reviews (73)
- Recipe categories: Shellfish, Shrimp, Meat, Pasta, Cheese, Vegetables, Tomato,
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Average Rating:
Total Reviews: 73
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By pstephens10
on March 07, 2012
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My family LOVED this. Deliciouslyly spicey but not too much as other reviews said; used the exact quantities. Extremely flavorful and easy. Now that's what I like for a week night!
By magician.chef
monaca pennsylvania
on February 14, 2012
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Love it one of my familys favorites
By autumnfire81
on December 06, 2011
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super easy and absolutly delicious.
By tinabell0623
Bryans Road, MD
on October 13, 2011
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I loved this recipe and so did my my mom and husband. It was a little too spicy for my 2 year old, but I would make this again. I didn't add any extra ingredients I cooked it according to the recipe.
By caroleg003
on October 10, 2011
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This meal was rated as restaurant-quality by my husband. It was incredibly easy, quick and delicious. We substituted whole wheat linguine, used only 2 tsp of the crushed red pepper, and used Gulf shrimp fresh off the boat. I was a little worried about using so much garlic, but the flavors were perfectly balanced. This will definitely be a go-to recipe for us.
By craighoward
Dallas, TX
on August 03, 2011
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This was awesome! I added double the sauce and used about 1 1/2 cups of the pasta water. It was a little spicy for some of my guests. I think next time I will only use about 1 tbl of the red peppers. They get really hot when you cook them. All in all this one is great with a little tweak.
By starlight_2848_...
no, 49
on July 27, 2011
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If there was away I could take stars away I would. I followed the recipe to the T it tasted like spicy tomato sauce with garlic. I stopped watching his show years ago, when he was cooking something and said " Anyone can make this unless your a cripple or something. " Well I only use 1 hand and I object to that comment. Guess it was mistake to try his recipes again.
By mattbailey1994@...
nashville, TN
on May 29, 2011
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3rd time I've tried it and its great. 3 T spoons of red peppers is too much for my taste so I use 1.5 and that's plenty of heat.
By jovanna_2562938
Long Island, NY
on April 19, 2011
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I used 2 lbs. of mussels instead of shrimp, 1/2 lb. of linguine, 3 tsps. of red pepper flakes and homemade sauce. If you're in a rush, use a good bottled sauce and if you like, add more herbs--basil, oregano, thyme, etc.. Next time I'll add another teaspoon of red pepper to kick it up a little more. It helps to have a seafood or chicken broth handy and a splash of wine. The broth extends the sauce. Use a lid to keep it from reducing too much. If you like shrimp (more comfort-style, try Emeril's "Gulf Shrimp au gratin." It's also simple and absolutely divine.
By newtleib_6053537
Audubon, NJ
on April 18, 2011
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One and one-half cups of tomato sauce is not enough. I used a 26-oz jar and still could use a little more. Be sure to add the shrimp to the sauce no earlier than two minutes before adding the pasta. I used spaghetti and could have cooked it a little longer before adding to the skillet. Very tasty, would make again and for company. I wonder if I could replace shrimp with calamari.