Shrimp Fra Diavolo is a popular Italian dish with a spicy tomato sauce. Served over pasta, this becomes a full meal in roughly 30 minutes. I highly recommend enjoying with a side of crusty baguette to sop up all the sauce!
I recently was invited to a Zoom call with Rachael Ray to discuss her newest meal collection at Home Chef, which specializes in delicious meal kits delivered straight to your front porch. I’ve had the pleasure of trying several of her culinary creations, but I’d have to say that this spicy shrimp dish was defiantly a fav!
We slurp up pasta at least once a week. Other easy-go-to-recipes include my Weeknight Chicken Bacon Ranch Spaghetti, this Italian Sausage Bucatini with Browned Butter and Fresh Herbs, and my Classic Fettuccine Alfredo with Peas and Pancetta.
INGREDIENTS FOR SHRIMP FRA DIAVOLO:
All of the portions are pre-measured when your meal kit arrives, so all you have to do is chop, sizzle, sauté, and voila! You’ll have dinner on the table in to time!
- White Cooking Wine
- Fresh Parsley
- Tuscan Herb Butter
- Linguine + Reserved Pasta Water
- Fresh Oregano
- Garlic Cloves
- Red Onion
- Red Pepper Flakes
- Fire Roasted Diced Tomatoes
The white cooking wine is used to deglaze the pan. If you prefer to skip the wine, you can certainly substitute with veggie or chicken stock.
OTHER PASTAS YOU MIGHT ENJOY:
I absolutely heart playing around with different pasta dishes. I always use what I already have on hand, so feel free to do that as well if you need to swap a few ingredients! Per the usual, my recipes are pretty flexible… so go ahead and get creative!
- 2 oz. White Cooking Wine
- ¼ oz. Fresh Italian Parsley, chopped
- .8 oz. Tuscan Herb Butter
- 5 oz. Linguine
- .125 oz. Fresh Oregano, stems removed
- 2 Garlic Cloves, minced
- ½ Red Onion, thinly sliced
- 8 oz. Shrimp, peeled and deveined
- 2 tbsp. Olive Oil
- ¼ tsp. Red Pepper Flakes
- 8 oz. Fire Roasted Diced Tomatoes
- Cook the pasta in salted, boiling water until al dente, about 10 - 12 minutes. Reserve 1 cup of the cooking water, drain, and set aside.
- While the pasta is cooking, slice the onion, stem and mince the oregano and parsley, and mince the garlic.
- Pat the shrimp dry and place in a large skillet over medium high heat with 1 tablespoon of olive oil. Sauté until the shrimp are pink and internal temperature is 145 degrees, about 2 - 3 minutes per side. Set the shrimp aside.
- Add remaining tablespoon of olive oil to a large skillet with the sliced onion. Cook until softened, about 2 - 3 minutes. Then add the garlic and continue to cook for 30 - 60 seconds, or until fragrant. Add the white wine and simmer until reduced by half. Lastly you'll add the tomatoes, oregano, half the parsley (reserve the remaining for garnish), salt, ½ cup of the pasta water, and red pepper flakes. Bring to a simmer and allow to thicken, stirring occasionally for 4 - 6 minutes.
- Transfer the cooked pasta and shrimp to the sauce along with the butter, gently tossing to coat. Garnish with remaining parsley and enjoy!
NOTES ON THIS RECIPE:
- I like to use a cooking wine that I enjoy drinking alongside with he meal; so in this recipe I used a splash of Sauvignon Blanc. You could also use Pinot Grigio or Chardonnay.
- The meal kit already comes with the Tuscan Herb Butter, which is a little bit spicy (yum!). If you want to make your own, I’d suggest mixing unsalted butter with sun-dried tomatoes, parmesan, garlic, salt, and pepper. To make it spicy, I suggest adding minced Calabrian peppers! If you need an exact recipe, let me know in the comments and I’ll come up with exact measurements.
- While this is delicious on its own, we served it with some toasted baguette. My Foolproof Homemade Garlic Bread would also be a great addition!
This post was written in collaboration with Home Chef. Per the usual, all opinions here are mine alone and I would never recommend an ingredient or service that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!