Shrimp Fra Diavolo

Shrimp Fra Diavolo

12

"Succulent shrimp simmered in a spicy tomato sauce served over pasta to capture all the sauce."

Ingredients

30 m servings 473 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 473 kcal
  • 24%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 52.1g
  • 17%
  • Protein:
  • 27.5 g
  • 55%
  • Cholesterol:
  • 173 mg
  • 58%
  • Sodium:
  • 899 mg
  • 36%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Prepare fettuccini according to package directions; keep warm. Meanwhile, toss shrimp with red pepper flakes and salt; set aside.
  2. Heat oil in large skillet over medium-high heat for 1 minute. Add shrimp, cook about 2 minutes, stirring often, or just until shrimp turns pink and opaque. Remove from pan; keep warm.
  3. Add onion to skillet. Cook about 5 minutes, stirring often, or until onion is soft. Add undrained tomatoes, wine and garlic. Cook about 10 minutes over medium heat until sauce thickens a bit. Return shrimp and its juice to pan, stir to combine and heat through.
  4. Remove skillet from heat. Stir in parsley. Divide hot, cooked pasta into 4 shallow bowls. Top each with shrimp and sauce.

Reviews

12

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...

have used this recipe repeatedly, love the zing! Is very easy.

I am 14 years old and love to cook. I made this recipe and loved it! It was so easy to make and it tastes so good. It is one of my favorite meals!

This recipe was great! Fallow all the directions.

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

Another awesome recipe nice bite with the red pepper ill be making this again and again just in time for lent thanks

I thought the wine was a little overpowering. If I make it again, I would probably try 1/2 cup of wine instead of 1 cup. Besides that, I liked it. It was the perfect level of spice and I added a...

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!