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Easy Shrimp Fra Diavolo

Rated as 4.55 out of 5 Stars
12

"A spicy, delicious seafood pasta that is easy to make but will still impress your guests. Serve over linguini, garnish with fresh parsley and Parmesan cheese."
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Ingredients

2 h servings 253
Original recipe yields 4 servings

Directions

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  1. Place shrimp in a resealable container or zip-top bag. Add red pepper flakes, lemon juice, and salt; toss together. Seal and let marinate for 1 hour.
  2. Pulse vine tomatoes in a blender until smooth.
  3. Melt butter in a frying pan over medium-low heat. Add marinated shrimp and increase heat to medium. Cook and stir until slightly browned on the outsides but not cooked through, about 1 1/2 minutes. Remove shrimp and set aside.
  4. Add a splash of white wine to the frying pan and scrape up any browned bits from the bottom using a wooden spoon. Pour in olive oil. Add onion to the hot oil and saute until translucent, about 5 minutes. Stir in garlic and cook for 30 seconds. Pour in remaining wine and cook until reduced by half, 6 to 8 minutes.
  5. Add the pureed tomatoes, plum tomatoes, basil, parsley, and oregano to the sauce. Reduce heat to medium-low. Simmer, stirring frequently, until flavors combine, about 25 minutes. Toss shrimp back into the pan and cook until heated through, about 5 minutes more.

Nutrition Facts


Per Serving: 253 calories; 8.5 13.8 21.3 180 816 Full nutrition

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Reviews

Read all reviews 10
  1. 11 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Very tasty. I used half of the red pepper flakes called for - and will use even less next time. I also used spiralized zucchini instead of pasta. Will do this one again!

Most helpful critical review

I cut the crushed red pepper in half but it was still very spicy. Tasty dish but I think some people would have found it overbearing with the full 2 TBS of crushed red.

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Very tasty. I used half of the red pepper flakes called for - and will use even less next time. I also used spiralized zucchini instead of pasta. Will do this one again!

I thought this was very tasty. My daughter described it as having spice, but not too spicy. I followed other users advice and only did 1 Tablespoon of red pepper flakes. I think next time I woul...

If you love spicy food you will love this dish. If you don’t like too spicy food cut the red peppers in half. I used organic tomato’s, fresh basil and Parcely from my garden. The flavor is ...

I rarely do a review, but I must for this recipe. First, I apologise to the purists, I did make a couple of changes. This rocks! Fabulous taste, easy to make and yummy. I used tomato paste with ...

I cut the crushed red pepper in half but it was still very spicy. Tasty dish but I think some people would have found it overbearing with the full 2 TBS of crushed red.

Very good! Only used one tbsp of red pepper flakes instead of two, just to be sure I wasn't over-doing the heat. Thoroughly enjoyed this recipe- will definitely make again!!

I used 1 tablespoon of red pepper flakes, that was enough heat for me. It was very flavorful and will definitely make again.

If you like spicy, this is it! This dish is almost identical to a generation's old fra Diavolo recipe in my family, though we like ours made with fettuccini.

This recipe is a good base. As someone in another review stated... Needed garlic. And more salt. I added more of both to our own liking levels. 2 tablespoons of red pepper flakes is overkill. U...