Fra Diavolo Sauce With Pasta

Heather Maurer

A dash of red pepper flakes gives off a spicy heat in this marvelous tomato garlic sauce with shrimp. Stir in a bit of parsley and serve over hot linguine.

Modified from: Fra Diavolo Sauce With Pasta

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1 h servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  1. In a large saucepan, heat 2 tablespoons of the olive oil with the garlic over medium heat. When the garlic starts to sizzle, pour in the tomatoes. Season with salt and red pepper. Bring to a boil. Lower the heat, and simmer for 30 minutes, stirring occasionally.
  2. In a large skillet, heat the remaining 2 tablespoons of olive oil over high heat. Add the shrimp. Cook until the shrimp turn pink,do not drain. Add shrimp to the tomato mixture, and stir in the parsley.
  3. Make a cornstarch slurry, set aside.
  4. Cook sauce until it just begins to bubble. Add slurry, mixing well.
  5. Then bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain.
  6. Serve sauce over pasta.


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