The Art of Creating a Delicious Shrimp and Linguini Fra Diablo Dish

As we begin our culinary journey, it's clear that the chef is excited to share their version of a classic dish with us. "I'm making shrimp and Linguini fra Diablo," they say with enthusiasm, "and the shortcut is store-bought marinara sauce but I'm going to 'Hot Rod' it so you'll never know it's store bought." The use of the term "Hot Rod" suggests that this chef is about to elevate a familiar dish into something truly special.

To start, the chef begins by filling a large pot with boiling water and adding one pound of Linguini. Meanwhile, they turn their attention to creating the sauce, starting with cooking red onions in a mixture of butter and oil until they are "really tender." This step is crucial, as it allows the flavors to meld together and intensify. Next, the chef adds 2 tablespoons of garlic, which they let cook for about a minute to allow its full flavor to emerge. They also add some red pepper flakes to give the sauce a little heat.

As the garlic cooks, the chef seasons the shrimp with plenty of salt and pepper, ensuring that they are well-coated and ready for cooking. The shrimp are then added to the pan with the onions, where they sear on one side until they are just slightly pink. At this point, the chef pats the shrimp dry with a paper towel to remove excess moisture, allowing them to sear more evenly.

The next step is to add some white wine to the pan, as the chef explains that "that's what Italians do." The 2/3 cup of white wine helps to deglaze the pan and add a rich flavor to the sauce. The chef then lets this mixture simmer away for a few minutes, allowing the flavors to meld together.

While the sauce is cooking, the chef prepares some Panko crumbs by mixing them with butter and Japanese bread flakes. They then toss these crumbs in a low heat until they turn brown and crispy, which adds a satisfying crunch to the dish.

As the sauce continues to simmer, the chef adds a jar of rabata sauce, which they explain is essential for the dish's signature spiciness and "gutsiness." The rabata sauce has a distinctive flavor profile that cannot be replicated by using marinara sauce instead. Once the sauce is added, the chef takes the pasta out of the boiling water and drains it, reserving the pasta water in case more is needed later.

To complete the dish, the chef adds some parsley to flavor the pasta and pours in the rabata sauce, which coats the pasta perfectly. The shrimp are then added on top, where they absorb all the flavors of the sauce. As the dish sits for a few minutes, it allows the starches in the pasta to absorb the sauce, creating a deliciously moist and flavorful meal.

Finally, the chef is ready to serve their masterpiece. With a sprinkle of pan-coated crumbs on top, the dish is garnished with a crunchy texture that complements its spicy flavors. The finished product looks stunning, and when you take your first bite, you'll understand why this dish is called "Shrimp and Linguini Fra Diablo." It's truly a culinary delight that will leave you craving more.

The chef proudly presents their creation, saying "that's shrimp and Linguini fra Diablo with starbot pasta sauce. I'm not going to tell if you're not going to tell that looks delicious." This confidence in their dish is well-deserved, as it's clear that they have put a lot of love and care into creating something truly special.

"WEBVTTKind: captionsLanguage: enI'm making shrimp and Linguini fra Diablo and the shortcut is stought marinara sauce but I'm going to Hot Rod it so you'll never know it's store bought so I've got big pot of boiling water I'm going to start with Linguini one pound of Linguini and in the meantime I'm going to make the sauce so what I did was I cooked red onions and a little bit of butter and oil until they're really tender now I've got 2 tablespoons of garlic lots of garlic right in and next I have some red pepper flakes give it a little heat okay I'm just going to let that garlic cook for about a minute while I season the shrimp lots of salt and pepper make sure they're really well seasoned so I'm going to take the shrim and I'm just going to put them into the pan with the onions and just let them sear on one side and I patted the shrimp dry so they would sear nicely okay that's the shrimp so just let it sear on one side and then when it's just slightly pink I'm going to turn them over and SE them on the other side I love the name of this dish fravo it means brother devil means it's really spicy okay the shrimp are nice and pink and now I'm going to add some white wine cuz of course isn't that what Italians do that 2/3 of a cup of white wine great and I'm just going to let this simmer away then you can drink the rest of it okay next is Pano so I've got but butter and I'm just going to put some panco crumbs right in Japanese bread Flakes and I'm just going to toss these on a low heat just until they turn brown and crispy keep an eye on this cuz it happens fast see just happened okay so the panco is perfectly browned just going to add a little parsley little salt and pepper make sure it's nicely seasoned okay this is ready for later so the shrimp look like it's perfectly cooked the Wine's reduced and I'm going to pour in the sauce so this is a rabata sauce it's a jar don't be tempted to use marinara sauce for this a rabata sauce has this gutsiness like this really wonderful spiciness that's important in this dish okay so this is the sauce let's see how the pasta is doing so I'm just going to take the pasta and just put it right into the sauce I don't drain it so I can save the pasta water in case I need more I'm going to put some parsley in to flavor it and looks great and just toss this whole thing together even as it sits it really absorbs the starch and the pasta sauce and the shrimp looks like it's perfect okay now I'll show you how I serve it up this looks amazing and it's moist and just absolutely delicious and then with a little sprinkle of the panco crumbs on top give a little crunch a little flavor so that's shrimp and Linguini fra avelo with starbot pasta sauce I'm not going to tell if you're not going to tell that looks deliciousI'm making shrimp and Linguini fra Diablo and the shortcut is stought marinara sauce but I'm going to Hot Rod it so you'll never know it's store bought so I've got big pot of boiling water I'm going to start with Linguini one pound of Linguini and in the meantime I'm going to make the sauce so what I did was I cooked red onions and a little bit of butter and oil until they're really tender now I've got 2 tablespoons of garlic lots of garlic right in and next I have some red pepper flakes give it a little heat okay I'm just going to let that garlic cook for about a minute while I season the shrimp lots of salt and pepper make sure they're really well seasoned so I'm going to take the shrim and I'm just going to put them into the pan with the onions and just let them sear on one side and I patted the shrimp dry so they would sear nicely okay that's the shrimp so just let it sear on one side and then when it's just slightly pink I'm going to turn them over and SE them on the other side I love the name of this dish fravo it means brother devil means it's really spicy okay the shrimp are nice and pink and now I'm going to add some white wine cuz of course isn't that what Italians do that 2/3 of a cup of white wine great and I'm just going to let this simmer away then you can drink the rest of it okay next is Pano so I've got but butter and I'm just going to put some panco crumbs right in Japanese bread Flakes and I'm just going to toss these on a low heat just until they turn brown and crispy keep an eye on this cuz it happens fast see just happened okay so the panco is perfectly browned just going to add a little parsley little salt and pepper make sure it's nicely seasoned okay this is ready for later so the shrimp look like it's perfectly cooked the Wine's reduced and I'm going to pour in the sauce so this is a rabata sauce it's a jar don't be tempted to use marinara sauce for this a rabata sauce has this gutsiness like this really wonderful spiciness that's important in this dish okay so this is the sauce let's see how the pasta is doing so I'm just going to take the pasta and just put it right into the sauce I don't drain it so I can save the pasta water in case I need more I'm going to put some parsley in to flavor it and looks great and just toss this whole thing together even as it sits it really absorbs the starch and the pasta sauce and the shrimp looks like it's perfect okay now I'll show you how I serve it up this looks amazing and it's moist and just absolutely delicious and then with a little sprinkle of the panco crumbs on top give a little crunch a little flavor so that's shrimp and Linguini fra avelo with starbot pasta sauce I'm not going to tell if you're not going to tell that looks delicious\n"