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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (321g) Recipe makes 4 servings |
||
| Calories 309 | ||
| Calories from Fat 112 | (36%) | |
| Amount Per Serving | %DV | |
| Total Fat 12.5g | 19% | |
| Saturated Fat 1.8g | 9% | |
| Monounsaturated Fat 7.7g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 172mg | 57% | |
| Sodium 891mg | 37% | |
| Potassium 631mg | 18% | |
| Total Carbohydrate 14.0g | 4% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 1.9g | ||
| Protein 25.4g | 50% | |
Shrimp Fra Diavolo
By: Pumpkie
Apr 12, 2005
I use this recipe to make both Shrimp Fra Diavolo and Lobster Fra Diavolo, just substitute the shrimp with Lobster meat. We usually serve it over linguine. If you like it hot just increase the red pepper flakes we always do!
SERVES 4
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 teaspoon salt, plus more
- salt, to taste
- 1 teaspoon dried crushed red pepper flakes
- 3 tablespoons good quality olive oil
- 1 medium onion, finely chopped
- 1 (14 1/2 ounce) can petite diced tomatoes in tomato puree
- 1 cup dry white wine
- 3 garlic cloves, minced
- 1/4 teaspoon dried oregano leaves
- 3 tablespoons chopped fresh flat leaf parsley
- 3 tablespoons chopped fresh basil
Directions
1
In a large bowl, toss the shrimp with 1 teaspoon salt and the red pepper flakes.2
In a large, heavy skillet, heat the oil over a medium high flame. Add the shrimp and saute until just cooked through, about 2 minutes. Using a slotted spoon, transfer the shrimp to a large plate and set aside.3
Add the onion to the same skillet and saute until translucent, about 5 minutes.4
Add the tomatoes with their juices, wine, garlic, and oregano, and simmer until the sauce thickens slightly, about 10 minutes.5
Return the shrimp and any accumulated juices to the tomato mixture and toss to coat.6
Remove from heat and stir in the parsley and basil.7
Season with more salt to taste and serve over linquine or your favorite pasta.
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- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Seafood > Shellfish > Lobster
- Main Ingredient > Pasta, Rice & Grains > Pasta > Spaghetti
- Preparation > Time to Make > < 4 hours
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Featured Reviews for This Recipe
From: BRW
On Jun 9, 2008
I made this Christmas day, after having an Italian feast the night before. My Italian parents, who are very fussy and critical LOVED it!!! and I have to say that it was really outstanding and sooooo simple to make. ABSOLUTELY FANTASTIC!!! I didn't use diced tomatoes though - I just used regular puree and it came out perfecto! Thanks for a simple, DELICIOUS recipe!!
Marie 
From: Chef #822678
On Apr 21, 2008
Awesome Recipe. I replaced the Shrimp with Chicken to cut down on the Cholesterol.
From: Sharron
On Feb 20, 2007
This is very good. The only changes I made was I used much more garlic (love garlic) and used chicken broth instead of white wine and used dried parsley and basil. I think the FRESH parsley and basil would have been much betteer but none of the stores had it so did without. I also used some corn starch to thicken the sauce so it would have some substance on the linguini. I sprinkled more crushed red pepper on mine after it was done (my portion only) because the kids don't like spicy. Everyone raved over this. Thanks!
From: Gotwine2gowiththat
On Jan 8, 2006
We enjoyed this recipe! I did 4oz of cream cheese at the end of the 10 minute simmering time for a creamy effect. I had trouble finding diced tomatoes in puree. I found pear tomoato strips in puree and used that. They were very sweet which was a nice compliment to the heat of the crushed red peppers (which we added more than the recipe called for because we like it hot!
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