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

This simple shrimp fra diavolo recipe is perfect for those who love spicy Italian foods. 

How to Make It

Step 1

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

Step 2

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.

Chef's Notes

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.

Ratings & Reviews

notperfect101's Review

notperfect101
January 26, 2014
N/A

KS395A's Review

tboneskitchen
February 05, 2012
I cut a corner on this, using some Ragu marinara I had in the fridge, so I can't comment on the sauce itself really though it was still really good. I also sprinkled some goat cheese on top like they do at one of my favorite restaurants. It adds some creaminess and cuts the spice a bit.

tboneskitchen's Review

DianneMundy
January 24, 2012
Dee-lish. The whole family loved this. Even our picky teenager.

marymeg2's Review

hawaiikim
November 28, 2011
Very good. I didn't change a thing except I used a tiny bit less crushed red pepper.

STynan's Review

KS395A
November 23, 2011
N/A

DianneMundy's Review

STynan
November 05, 2011
N/A

JimMarltonNJ's Review

marymeg2
April 25, 2011
This was very good, left my mouth warm and wanting more. If you like it very hot; add more spice. I served this with a green salad.

hawaiikim's Review

JimMarltonNJ
May 05, 2009
N/A

snoopka's Review

Lara14
March 24, 2009
great dish. just enough heat for me, but my husband adds more crushed red pepper on his plate. Used sauce from a jar to save time and it always turns out great! Quick and easy. This one is a keeper!

Lara14's Review

wrobkymb
February 21, 2009
Excellent recipe. Easy to vary the heat with the crushed red pepper. Always a great dish!