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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 14.1g		4%
	Dietary Fiber 2.7g	10%
	Sugars 1.9g
Protein 25.4g		50%
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Shrimp Fra Diavolo

Recipe #116839 | 1¼ hours | 30 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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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Featured Reviews for This Recipe

From: Stella Mae

On Aug 23, 2009

I made this last night for friends I'm visiting, and we all thought it was an outstanding pasta dish! I didn't have any wine, but it still turned out beautifully. The only thing I"ll do differently next time is cut the red pepper to 1/2 teaspoon. Thanks for such a good recipe!

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From: Chef #797087

On Aug 18, 2009

A friend made this for me, then sent me the recipe ('cause we ate the whole thing with just the 2 of us, it was so good!) Last night I made it for a group of about 10. I doubled the recipe for the sauce (plus some), then split it between 2lbs of shrimp and about 1.5lbs of cubed chicken. Tastes great with the chicken too! Some found it too spicy, so I might tone down the dried pepper a bit next time. Also, due to pregnancies, I used chicken broth instead of wine, and it still turned out great! Served with rice & mini shells - great with both too.

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From: 962999

On Jul 27, 2009

Very good! Also healthy and easy to prepare! What more could you want?

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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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