Shrimp Fra Diavolo

Shrimp Fra Diavolo Recipe
Becky Luigart-Stayner; Cindy Barr
This simple shrimp fra diavolo recipe is perfect for those who love spicy Italian foods. 


4 servings (serving size: 1 1/4 cups shrimp mixture and about 1 cup pasta)

Recipe from

Cooking Light

Nutritional Information

Calories 439
Caloriesfromfat 17 %
Fat 8.5 g
Satfat 1.3 g
Monofat 4.4 g
Polyfat 1.7 g
Protein 33.8 g
Carbohydrate 56.5 g
Fiber 5 g
Cholesterol 172 mg
Iron 5.7 mg
Sodium 660 mg
Calcium 118 mg


8 ounces uncooked spaghetti
1 tablespoon olive oil
4 cups sliced cremini mushrooms (about 10 ounces)
2 1/2 cups Basic Marinara
1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound peeled and deveined medium shrimp
Parsley sprigs (optional)


Cook pasta according to package directions. Drain; keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; sauté 6 minutes. Add Basic Marinara, red pepper, salt, and black pepper; bring to a simmer. Cook 5 minutes. Add shrimp; cook 3 minutes or until shrimp are done. Serve over pasta. Garnish with parsley sprigs, if desired.


Italian for "brother devil," fra diavolo sauce is usually tomato-based and always spicy. Although not traditionally included, mushrooms offer an earthiness that balances the sauce's heat. For a truly fiery dish, increase the crushed red pepper to 3/4 teaspoon.

Bruce Weinstein,

Cooking Light

October 2007