Venice Ristorante & Wine Bar

1700 Wynkoop St., Denver, CO 80202

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Scampi Fradiavolo

Yields: 2 servings


16 21/25 shrimp, peeled and deveined
1/4 C extra-virgin olive oil
1 anchovy fillet
1 garlic clove
1 pinch red chili flake
1 tomato diced
1/2 C marinara or favorite tomato sauce
1/2 C table white wine
1 T parsley chopped
1 T basil chopped
salt and pepper
6 oz dry linguini pasta


• Warm skillet over high heat about 2-3 minutes (make sure pan is hot but not smoking).
• Add olive oil.
• Add chopped anchovy to oil.
• Smash garlic clove and add to pan; cook until lightly browned.
• Season shrimp with salt and pepper and add to pan.
• Sauté shrimp on one side until slightly browned and then flip and sauté other side.
• Add diced tomatoes and red chili flake to desired spiciness.
• Cook down tomatoes, about 2 minutes.
• Add white wine to pan and scrape all browned pieces into sauce.
• Cook until almost dry and add tomato sauce.
• Toss chopped parsley and basil into the sauce.
• Cook until all ingredients are well incorporated; season with salt and pepper.
• Toss in cooked linguini and let simmer for a minute.
• Pull pasta with tongs from the sauce, and with a twisting of the hand
twirl in the center of the plate.
• Arrange shrimp around pasta.
• Pour the remaining sauce on top of the pasta.
• Buon Appetito!

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