Shrimp Fra Diavolo

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross

Shrimp Fra Diavolo recipes are can often be very hot but you can add or take away the spice by adding more or less red pepper depending on your personal preference. Be sure to use inexpensive medium-size shrimp in this garlicky, spicy classic.

Rate and Review | Read Reviews (25)

Yield: 4 servings (serving size: 1 cup pasta and about 1 1/4 cups sauce)

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Nutritional Information

Amount per serving

Calories: 477
Fat: 10.7g
Saturated fat: 1.4g
Monounsaturated fat: 5.3g
Polyunsaturated fat: 1.7g
Protein: 33g
Carbohydrate: 59.4g
Fiber: 5.4g
Cholesterol: 172mg
Iron: 5.4mg
Sodium: 552mg
Calcium: 121mg

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Ingredients

8 ounces uncooked linguine
2 tablespoons extra-virgin olive oil, divided
1 1/2 tablespoons minced garlic, divided
1 pound medium shrimp, peeled and deveined
3/4 cup diced onion
1 teaspoon crushed red pepper
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons tomato paste
1 tablespoon fresh lemon juice
1 3/4 cups canned crushed tomatoes
1/4 teaspoon salt
1 (14.5-ounce) can diced tomatoes, drained

Preparation

1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.
2. While pasta cooks, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons garlic and shrimp; sauté or 3 minutes or until shrimp are done. Remove from pan; keep warm.
3. Add remaining 1 tablespoon oil and onion to pan; sauté 5 minutes or until softened. Stir in remaining 1 tablespoon garlic, pepper, basil, and oregano; cook 1 minute, stirring constantly. Stir in tomato paste and lemon juice; cook 1 minute or until slightly darkened. Stir in crushed tomatoes, salt, and diced tomatoes; cook 5 minutes or until thickened. Return shrimp to pan; cook for 2 minutes or until thoroughly heated. Serve over pasta.

Jennifer Martinkus, Cooking Light
JANUARY 2010

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My Notes

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daisylover

This is outstanding as written. Pasta does not need salt - it is fine without it and works beautifully in this recipe. I used whole wheat linguine and it stands up great to the sauce. I added a bit more red pepper flakes for an added kick. The lemon is perfect for the shrimp and freshens up the sauce very nicely. This is one of our favorites and at 1.4 grams of saturated fat? What is not to like!?

Outstanding 04/10/13
carmelita

I don't agree that is is very very fattening. I followed the recipe but didn't like the addition of the lemon. It made the sauce tart and I had to add a tsp of sugar to get some balance. It was very tasty. There was enuf sauce to coat all the pasta which was really good. Quick and easy, too.

Good, solid recipe 02/26/13
GAFoodLover

Very nice version of my favorite Italian Shrimp dish and a good tip about using the less expensive medium shrimp - save the $12 per pound ones for recipes where the shrimp stand alone. A major flaw in recipe is the instruction to omit salt from the pasta cooking water - 'Cooking Light' or not, everyone knows pasta has to be salted while cooking or it's as bland as raw dough. For the sauce, use more basil, or substitute 5 or 6 slivered fresh leaves, and it's very good to add a little bit of dried rosemary or fennel seeds for deeper flavor. You can also omit the two TBS tomato paste if you drain off some of the juice from the diced tomatoes before adding. Why? Crushed tomatoes already have some puree or paste that will serve the purpose of thickening and flavor intensity. All in all this is a recipe worth keeping on tap for anytime you need a quick, elegant entree and have easy access to fresh shrimp.

Worthy of a special occasion 12/29/12
NRcook

This recipe is fast, easy and just delicious! I've made it a number of times. The crushed red pepper really gives it a good kick. The sauce could be made ahead of time - then just cook the shrimp and garlic and add it to the sauce. Don't overcook the shrimp - doesn't take three minutes.

Outstanding 05/09/12
Lindsey07

I loved this, despite the fact that I forgot to peel the shrimp before adding. I did not have Oregano and also used ground red pepper instead of crushed. Had just the right amount of spice (I'm not big on spicy food) and the garlic came through.

Outstanding 09/23/11

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Shrimp Fra Diavolo Recipe at a Glance

COURSE: Main Dishes
CUISINE: Italian
MAIN INGREDIENT: Shellfish
PUBLICATION: Cooking Light

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Shrimp Fra Diavolo