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Shrimp Fra Diavolo

Read Reviews (33)

"A simple and spicy dish that will impress your friends. Save time by buying shrimp that's already cooked and peeled." — Margaret Rolfe

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Original recipe makes 8 servings Change Servings

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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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!

—SunnyByrd

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Most Helpful Critical Review

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!

—jasmine

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41 Ratings

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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.

—JEN78RN

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Apr 08, 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.

—SANZY

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Feb 25, 2009

I loved this recipe and everyone I made it for couldn't get enough. I held out on using the red wine and just sauted the garlic in a pan with olive oil. I then added whole tomatoes which I cut up prior to putting in the pan. I let that all simmer while I boiled my pasta and gradually kept ading hot pepper flakes and fresh basil. I also added scallops and hot italian sausage(for that extra kick) to the sause along with the shrimp. I will definitely be making this recipe again soon! AWESOME!

—Morgsie

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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!

—LINDA MCLEAN

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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.

—CDPEFFER

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Jan 19, 2011

i liked this a lot BUT and it's a big BUT after i tried it for the second time with some major modifications. the first time i made it it was sooo spicy and the flavors were right and then it lacked some in other departments. i modified with using only 2 cans of diced tomatoes, 7 cloves of garlic, 1/4 tsp of basil, 1/4 tsp of cayenne, 3/4 tsp pepper flakes (i can't believe this called for 2 tsps!), and i substituted the red wine for white. i also added about 1/4 tsp of brown sugar, then sprinkled some lemon juice over it once served. it was awesome!

—janejones81

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Nutrition

Calories
339 kcal
17%

Carbohydrates
54 g
17%

Cholesterol
115 mg
38%

Fat
2.4 g
4%

Fiber
3.6 g
14%

Protein
24.2 g
48%

Sodium
795 mg
32%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Shrimp Fra Diavolo

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 339
Calories from Fat: 22

% Daily Value *
Total Fat 2.4g 4 %
Saturated Fat 0.3g 1 %
Cholesterol 115mg 38 %
Sodium 795mg 32 %
** Potassium 284mg 8 %
Total Carbohydrates 54g 17 %
Dietary Fiber 3.6g 14 %
Protein 24.2g 48 %
Sugars 5.2g
Vitamin A 26 %
Vitamin C 32 %
Calcium 7 %
Iron 41 %
** Thiamin 8 %
** Niacin 27 %
** Vitamin B6 8 %
** Magnesium 10 %
** Folate 62 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.