Start by bringing a large pot of salted water to a rolling boil. Add the linguine and cook according to package instructions, typically about 8–10 minutes, until al dente. Before draining, reserve 1/4 cup of the starchy pasta water. Drain the linguine and set aside, keeping it warm while you prepare the sauce.

In a large skillet, heat a drizzle of olive oil over medium heat. Add the pancetta and sauté until it becomes crispy and golden, about 4–5 minutes. Once done, remove the pancetta from the skillet and drain on a paper towel, leaving the flavorful fat behind in the pan for the next steps.

Season the shrimp generously with salt, pepper, and crushed red pepper flakes. In the same skillet, add the shrimp and cook for about 2–3 minutes per side, or until they turn pink and opaque. Use tongs to turn the shrimp for even cooking. Remove the shrimp from the skillet and set aside, allowing the flavors to meld.

With the skillet still on medium heat, add the shallots and minced garlic. Sauté for about 2–3 minutes until the shallots are translucent and fragrant, stirring frequently to prevent burning. After this, sprinkle in some more crushed red pepper flakes for extra kick, and prepare to deglaze the pan.

Pour in the white wine, scraping the bottom of the skillet with a wooden spoon to lift any browned bits. Allow the wine to simmer for about 2 minutes, reducing slightly as the alcohol cooks off and the flavors concentrate.

Next, crush the canned tomatoes (if using whole) directly into the skillet, mixing well with the wine and aromatics. Bring the mixture to a gentle simmer, covering the skillet with a lid. Let it cook for about 10 minutes, allowing the sauce to thicken and the flavors to meld beautifully.

After simmering, add the cooked linguine, reserved pasta water, shrimp, and pancetta back into the skillet. Toss everything together gently, ensuring the linguine is fully coated in the thick, spicy sauce.

Off the heat, stir in the lemon zest and a sprinkle of asiago cheese to enhance the dish. Taste and adjust seasoning with more salt, pepper, or red pepper flakes if needed.

To finish, plate your Shrimp Fra Diavolo and generously garnish with extra asiago cheese and a sprinkle of fresh parsley or basil. Pair it with crusty bread to catch all that delicious sauce.