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.

Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
1 hr
total:
2 hrs
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Pulse vine tomatoes in a blender until smooth.

  • 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.

  • 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.

  • 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

254 calories; protein 21.3g; carbohydrates 13.8g; fat 8.5g; cholesterol 180.2mg; sodium 815.6mg. Full Nutrition
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Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/27/2019
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! Read More
(6)

Most helpful critical review

Rating: 1 stars
06/13/2020
Really disappointing. Read More
16 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
05/27/2019
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! Read More
(6)
Rating: 5 stars
05/19/2019
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 incredible. Awesome dish!!! Read More
(2)
Rating: 5 stars
01/21/2020
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 a little extra wine to thin it instead of pureeing the plum tomatoes (didn't have any). All the rest was the same. But I zoodled a large zucchini and mixed it into the sauce when I put the shrimp back in. A fabulous tasty complete meal! Read More
(1)
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Rating: 5 stars
07/01/2019
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!! Read More
Rating: 5 stars
06/21/2019
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. Read More
Rating: 3 stars
03/20/2020
Took longer than expected and the "sauce" was so watery, I had to constantly drain the liquid from it. It still tasted ok but this will be something I will only make it on the odd occasion. Read More
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Rating: 5 stars
05/19/2020
Restaurant quality dish! We loved it. Will make again for company. Didn't and wouldn't change a thing. Read More
Rating: 3 stars
06/15/2019
It needed garlic. I Read More
Rating: 3 stars
01/08/2020
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. Read More
Rating: 1 stars
06/13/2020
Really disappointing. Read More
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