8 Reviews of Shrimp Fra Diavolo

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!

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: 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: 962999

On Jul 27, 2009

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

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!

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.

From: Chef #381612

On Oct 4, 2008

I have made this twice now. The first time I followed the recipe exactly. The second time, I did not saute the shrimp with the red peppers because I wanted to make the sauce ahead of time. I made the sauce and then put it in the blender to make it smooth. We liked it better this way. Next time I will not use as much crushed red peppers(DH head was sweating lol). Either way you can't go wrong!