Shrimp Fra Diavolo –
Making a delicious dinner shouldn’t be rocket science and shouldn’t take all day to make. When time permits I cook my own sauce, but when time is short I turn to products I know and trust and Barilla is definitely one of the brands I depend on. Many thanks to my friends at Barilla for sponsoring this post.
Audio Player
Check out the deliciousness I created in the time it took to cook the pasta! Shrimp Fra Diavolo is a restaurant-style dish that you can create in your own kitchen in less time than it would take to pick up take-out at a fraction of the cost. All of a sudden a weeknight meal after a busy day just became a special occasion.
Let’s start by gathering our ingredients (mise en place) to make Shrimp Fra Diavolo.
In a matter of minutes, my ingredients are simmering on my stove-top and will be on the table for an easy and delicious dinner. Sure beats the drive-thru!
Shrimp Fra Diavolo, a delicious way to turn an ordinary day into an extraordinary evening!
If you enjoyed this recipe you may also like these delicious recipes featuring shrimp.
- Shrimp Etouffee
- Shrimp and Cheesy Grits
- Garlic Shrimp with Supergreens
- Lemon Basil Shrimp with Supergreens
Quick and Easy Shrimp Fra Diavolo Recipe
Ingredients
- .75 lb shrimp peeled and deveined
- .75 pound spaghetti
- 8 ounces marinara sauce
- 8 pepperoncini
- 2 cloves garlic chopped
- 2 tablespoon chopped basil
- pinch crushed red pepper
- 1 tablespoon olive oil
- 2 ounces red wine optional
Instructions
- Cook spaghetti for 9 minutes or per instructions on container for aldente pasta
- In a large saute pan add olive oil and chopped garlic
- As garlic begins to sizzle add pepperoncini and crushed red pepper flakes
- After about 30 seconds add shrimp and continue to saute until shrimp are about half way cooked
- Add red wine (optional), marinara sauce and half of the chopped basil
- Over low heat allow sauce to simmer for 3-5 minutes
- Mix a little of the sauce into the spaghetti and place portions in serving bowls.
- Top with shrimp, pepperoncini, additional sauce and a sprinkle of chopped basil.
- Serve with crusty bread and enjoy!
Terry B says
On a whim I tried this recipe I lacked the pepperochini so didn’t have quite the heat I was expecting. My wife however, didn’t mind it at all and absolutely loved it! This is a definite keeper.
Twyla says
I have been eyeing this recipe since it came in my email a while back. My only regret is not trying it sooner. Wow! What an absolutely wonderful dish! I recommend that you do not omit the red wine as it adds lovely depth and richness to the sauce. I dialled back the Chili and Pepperoncini to suit my palate and I am pleased that I hit just the right amount for us. It’s interesting that the combination of the Pepperoncini and the crushed Chili peppers creates a different and more complex type of heat dimension than you would get if you were using only one of those ingredients.
Thank you Chef Dennis! I look forward to trying even more of your wonderful recipes!
Lisa says
OMG delicious!