Recipe by Hunts.com
"Succulent shrimp simmered in a spicy tomato sauce served over pasta to capture all the sauce."
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dry fettuccini, uncooked
large shrimp, peeled and deveined
crushed red pepper flakes
virgin olive oil
chopped yellow onion
1 (14.5 ounce) can
Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, undrained
dry white wine (such as Pinot Blanc or Chardonnay)
chopped fresh flat leaf parsley
If you enjoy food with a bite, be generous with the red pepper flakes. Also, you can use plain diced tomatoes and season with your own basil and oregano.
A quick, easy, and tasty dish; as good as my North End grandmother's recipe, but much simpler!
have used this recipe repeatedly, love the zing! Is very easy.
This recipe was great! Fallow all the directions.
Made it with spaghetti squash and topped it with fresh grated Parmesan. Excellent.
omg! this was awesome! so good that i ate left overs cold for breakfast & still delicious! will soon make for a dinner party! excellent!
only change i made was to us shallots instead of onions.
My husband & I loved this!
Just tried this recipe for the first time, it's amazing! I used a Pino Grigio, added a few capers, and fewer red pepper flakes. Came out incredible
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp Fra Diavolo
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 113
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