Shrimp Fra Diavolo

  • RobinE Posted: 01/09/10
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    Super easy and fast. Even my kids raved about it and asked me to make it again as soon as possible.

  • Laurie18 Posted: 01/09/10
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    This was a big hit in my family. Served this with a simple green salad and dinner was ready in about 30 minutes. Fast and easy!

  • Jocilyn Posted: 01/18/10
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    This was very easy to make, flavorful and freezes well.

  • vanessatodd Posted: 01/17/10
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    This was very easy and quick. When my dinner guests were very late I had to improvise and let the sauce sit a while. I thought it would hurt the flavor, but it did just fine.

  • Crackerjack Posted: 01/12/10
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    This was sooooo good. My family and I each had more than one serving. The recipe was a little time consuming, but easy to follow. I will definitely make it again. I followed the recipe exactly except cut down on the red pepper. My 4 year old daughter can't eat anything too spicy, so it was necesssary. I would prefer slightly more spicy, but it was still delicious as it. I served it with some steamed broccolini w/ lemon. Yum!

  • cmaranski Posted: 02/16/10
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    Very tasty, extremely spicy. I made no change to the instructions. I did make sure I had everything prepared in advance as there are short transition times towards the middle of the recipe.

  • halebopp Posted: 01/06/10
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    This was delicious! Added a little extra red pepper because we like spicy food. This may be one of my favorite Cooking Light recipes.

  • sherrymartin Posted: 01/14/10
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    Excellent. I used Delallo Imported San Marzano Tomatoes, added more garlic and red pepper. Served with salad and garlic bread. Will definitely make again. Most important don’t overcook the shrimp.

  • rmiller415 Posted: 01/19/10
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    The only thing I added was a pinch of suger to the tomato sauce and a little more red pepper (we like things really spicy). I also used a red onion. This was fantastic!

  • edriver Posted: 01/30/10
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    This was sooo easy to make and fast. Great taste! I added extra red pepper and a little grated parmesan...Excellent. Served with salad...blue cheese and toasted walnuts. Family favorite!

  • jclarkmello Posted: 01/30/10
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    Wonderful, easy to make, the whole family loved it. Would definitely serve this to guests. I didn't add all the crushed red pepper while cooking as we have a toddler; however, we added it at the end. Definitely have everything prepped ahead of time, it cooks up quickly.

  • Dave023 Posted: 01/16/10
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    Fab dish. Sub reg linguine with whole wheat. Will also reduce chili pepper by a pinch next time.

  • WinterCarnival Posted: 01/29/10
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    Too much crushed red pepper overwhelmed the other flavors! If I make again, I will reduce the amount to 1/2 tsp (from 1 tsp the recipe calls for). Also, prep time was longer than recipe stated.

  • CarriePeck1087 Posted: 03/18/10
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    This was yummy. I added extra garlic and extra red pepper flakes.

  • JIMMIC Posted: 01/22/10
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    This was just okay. I will not make again. It wasn't bad, however it just wasn't that great.

  • tessa8631 Posted: 04/15/10
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    This was really good. I used two cans of diced tomatoes and drained one of the cans, and it worked out fine.

  • Sofiamama38 Posted: 04/26/10
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    I added thinly sliced mushrooms and instead of tomatoes (puree etc) I added storebought pasta sauce. Ready in 20 minutes from start to finish and my 6 year old said it was her lucky day. I added red pepper flakes to the grownups plates only.

  • mindymoore Posted: 05/07/10
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    This recipe was very yummy and super filling. I recommend having all the ingredients ready to go, because towards the end it moves quite fast. It IS SPICY, so if you dont like that, you might want to pass on this one. Overall it was great and I will deffinitely be making it again.

  • lwallb Posted: 05/18/10
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    A great, simple recipe. I might juice up the spice on the next run, but this is a solid recipe that I'll turn to a lot in the future. Plus, most of these items are always in stock at our house.

  • maggiecz Posted: 04/28/11
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    I loved this! it really turned out very good and my family enjoyed it. However very very fattening. Loads of calories in this so beware! you will be eating more then one portion if you like pasta dishes (cause it taste awesome ;) ) so I wouldnt recommend making this too often.

  • Lindsey07 Posted: 09/23/11
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    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.

  • carmelita Posted: 02/26/13
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    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.

  • NRcook Posted: 05/09/12
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    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.

  • daisylover Posted: 04/10/13
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    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!?

  • GAFoodLover Posted: 12/29/12
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    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.

  • heavonlee Posted: 07/31/13
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    loved loved loved it!!!! just the right amount of kick!

  • notperfect101 Posted: 01/25/14
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    Sounds amazing!!!! I'm making this recipe in a couple days for a nice dinner with the family.I hope it's as good as it sounds,wish me luck!!

  • EnayEats Posted: 12/13/13
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    Enjoyed the recipe. Added a bit more pepper since I like stuff hot, but we enjoyed.

  • Msippigrl Posted: 08/01/14
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    Looks delicious as is, however the Directions don't mention it but the shrimp appear to have charred edges as if they were grilled?? Want to try it soon but need clarification.

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