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Shrimp Fra Diavolo
SUBMITTED BY:
Margaret Rolfe
PHOTO BY:
SunnyByrd
"A simple and spicy dish that will impress your friends. Save time by buying shrimp that's already cooked and peeled."
RECIPE RATING:
Read Reviews
(14)
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SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (16 ounce) package linguini pasta
1 pound cooked and peeled shrimp
8 cloves crushed garlic
2 (14.5 ounce) cans diced tomatoes
1 (28 ounce) can crushed tomatoes with garlic
2 teaspoons crushed red pepper flakes
2 fluid ounces red wine (optional)
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DIRECTIONS
Peel and cook shrimp if necessary, and place in a bowl of cold water.
Place tomatoes, crushed garlic, red pepper flakes, and wine in a 3 quart sauce pan. Simmer over low heat for 30 minutes, stirring occasionally.
While sauce is simmering, cook linguini according to package directions. When pasta is almost done, drain shrimp and place in the bottom of a large colander. Drain the pasta over the shrimp. Transfer pasta with shrimp to a large serving bowl, and toss together with some sauce. Serve remaining sauce on the side.
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REVIEWS
Reviewed on Oct. 29, 2007 by
jasmine
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jasmine
Oct. 29, 2007
This recipe needs help. But with a few minor modifications, it can be terrific. First, don't cook the shrimp separately - you're losing a lot of flavor that way. I heated up about 1 tbls of olive oil and 1/2 tbls of butter and sauteed the chopped garlic, chopped shallot (because I had it), red pepper (and I even added a little cayenne), a little basil and then the shrimp. Saute for just a couple of minutes then remove the shrimp into a separate bowl - leave garlic/everything else in the pan. Then I added the wine (a bit more than 2 Tbls) and reduced it before adding the tomatoes - here I added a touch more olive oil as well. Simmer/cook down and when ready to serve w/ pasta, add the shrimp back and cook for a couple of minutes. I put drained pasta directly into the sauce and it soaked up the sauce wonderfully. I also made only a 1/2 batch and it was enough for two meals for my husband and me. With these changes, it was delicious!
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13 users found this review helpful
This recipe needs help. But with a few minor modifications, it can be terrific. First, don't...
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Reviewed on Apr. 8, 2004 by SANZY
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SANZY
Apr. 8, 2004
This is the beginning of a good recipe. The garlic taste was a bit too strong. Next time, I'll sautee the shrimp in the garlic, then add the garlic to the sauce to simmer. I added a little Italian Seasoning to the recipe, and that filled in the "missing flavor." I might season the shrimp just a bit, too.
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6 users found this review helpful
This is the beginning of a good recipe. The garlic taste was a bit too strong. Next time,...
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Reviewed on Sep. 8, 2008 by
SunnyByrd
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SunnyByrd
Sep. 8, 2008
Good, spicy, simple recipe! I added just a couple of things that turned this into a 5-star, "quick and easy" for my family - 1 pureed red bell pepper, and chopped fresh parsley and basil. The guys are loving the heat - and told me it's a keeper. Thanks!
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4 users found this review helpful
Good, spicy, simple recipe! I added just a couple of things that turned this into a 5-star,...
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Reviewed on Oct. 22, 2006 by
JEN78RN
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JEN78RN
Oct. 22, 2006
A pretty good recipe- very similar to my mom's shrimp fra diavolo. My recommendation is to cook the shrimp in olive oil and a little light margarine with crushed red pepper prior to making the sauce. The shrimp just seem to soak up the spicy flavor of the red pepper infused oil. I love spicy though..... I always use cheap but relatively good red table wine (love that Concha y Toro!) and plenty of it, though if it becomes too thin you can add tomato paste. Overall, very good with those changes.
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3 users found this review helpful
A pretty good recipe- very similar to my mom's shrimp fra diavolo. My recommendation is to...
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Reviewed on Dec. 29, 2004 by
CDPEFFER
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CDPEFFER
Dec. 29, 2004
Good for such a simple recipe to prepare. Will definately make again, next time I will not use the full amount of red pepper flakes. It was a bit too spicy (and I like spicy). Thanks for the recipe.
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3 users found this review helpful
Good for such a simple recipe to prepare. Will definately make again, next time I will not use...
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Reviewed on Dec. 7, 2003 by FLAMEHAIR76
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FLAMEHAIR76
Dec. 7, 2003
Wonderful! Very tomato-y. Will be making again.
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3 users found this review helpful
Wonderful! Very tomato-y. Will be making again.
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Reviewed on Mar. 12, 2008 by
LINDA MCLEAN
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LINDA MCLEAN
Mar. 12, 2008
Good start to a recipe that ended up being fabulous. I sauteed garlic and onion in evoo and then added in my shrimp and red pepper flakes. Just as the shrimp turned pink I added the sauce and a little red wine. Loved by all Margaret and thank you!
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1 user found this review helpful
Good start to a recipe that ended up being fabulous. I sauteed garlic and onion in evoo and...
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Reviewed on Feb. 3, 2006 by KJAKI
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KJAKI
Feb. 3, 2006
I've made this dish several times with some changes. I use less garlic, add in basil and sometimes oregano. I use white wine instead of red. I also use a little less pepper flake but use one can of regular tomatoes and one with diced chilis. I've had several rave reviews from friends who've had it here. Thanks for sharing the recipe.
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1 user found this review helpful
I've made this dish several times with some changes. I use less garlic, add in basil and...
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Reviewed on Mar. 7, 2004 by DAVEROSWELL
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DAVEROSWELL
Mar. 7, 2004
Missing something, possibly basil. Still good though.
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1 user found this review helpful
Missing something, possibly basil. Still good though.
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Reviewed on Feb. 28, 2008 by DMCCARTIN
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DMCCARTIN
Feb. 28, 2008
Very good recipe, nice bite to it.
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0 users found this review helpful
Very good recipe, nice bite to it.
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