Spicy Shrimp Fra Diavolo Pasta

Spicy Shrimp Fra Diavolo with pasta, tomatoes, olive oil, wine, garlic and fresh herbs is a party in your mouth!

This dish is a restaurant quality meal that you can totally make at home. Making it at home means you can control the spice level too. Using fresh herbs is important in this dish because it needs the freshness to go with the tomatoes and shrimp.

You’ll need:

• 1 lb medium shrimp peeled, deveined, tails off
• 1 t salt
• 4 T olive oil
• 1 t red pepper flakes (you can adjust this to more or less if you prefer)
• 3 large cloves garlic, minced
• 15 oz can diced tomatoes (with juices)
• 1 c dry white wine
• 8 oz linguini
• 1 medium onion, thinly sliced
• 1/2 dried oregano
• About 1/4 c fresh basil and parsley, coarsely chopped

The first step is to put the shrimp in a bowl and add salt and crushed red pepper and toss it all around to throughly coat.

Heat 3 T olive oil in a large skillet over medium high heat. Add shrimp. Cook and stir until cooked through – about 2 minutes. Transfer the shrimp to a plate and set aside.

Now add the remaining T of olive oil and onion. Turn the heat down to medium and cook for 4-5 minutes or until the onions are translucent.

Next add the tomatoes, garlic, wine and oregano. Reduce heat to medium low and simmer for about 10 minutes. The sauce will thicken slightly.

Cook linguini according to the box instructions. Drain. Do not rinse. In fact, never rinse your pasta. Also, never put oil in the pasta water while cooking. Sauce will have a very hard time clinging to the pasta if you do and you don’t want that.

Finally, add the shrimp and drained pasta to the skillet, tossing to mix everything all together. Toss the fresh herbs in and stir. Remove from heat and serve.

If you want to garnish with even more fresh herbs, go for it. You might also want to top it all with parmesan cheese.

Print Recipe

Spicy Shrimp Fra Diavolo Pasta

(No Ratings Yet)

Loading...

Ingredients

• 1 lb medium shrimp peeled, deveined, tails off
• 1 t salt
• 4 T olive oil
• 1 t red pepper flakes (you can adjust this to more or less if you prefer)
• 3 large cloves garlic, minced
• 15 oz can diced tomatoes (with juices)
• 1 c dry white wine
• 8 oz linguini
• 1 medium onion, thinly sliced
• 1/2 dried oregano
• About 1/4 c fresh basil and parsley, coarsely chopped

Instructions

1

The first step is to put the shrimp in a bowl and add salt and crushed red pepper and toss it all around to throughly coat.

2

Heat 3 T olive oil in a large skillet over medium high heat.

3

Add shrimp. Cook and stir until cooked through - about 2 minutes.

4

Transfer the shrimp to a plate and set aside.

5

Now add the remaining T of olive oil and onion.

6

Turn the heat down to medium and cook for 4-5 minutes or until the onions are translucent.

7

Next add the tomatoes, garlic, wine and oregano.

8

Reduce heat to medium low and simmer for about 10 minutes.

9

The sauce will thicken slightly.

10

Finally, add the shrimp and drained pasta to the skillet, tossing to mix everything all together.

11

Toss the fresh herbs in and stir.

12

Remove from heat and serve.

13

If you want to garnish with even more fresh herbs, go for it.

14

You might also want to top it all with parmesan cheese.

15

Cook linguini according to the box instructions.

16

Drain. Do not rinse. In fact, never rinse your pasta. Also, never put oil in the pasta water while cooking. Sauce will have a very hard time clinging to the pasta if you do and you don't want that.