Call it Shrimp Fra Diavolo, as the Italians say, or simply spicy shrimp with tomatoes and onions in a garlic wine sauce. Either way, this easy pasta dish is one to add to your recipe repertoire, pronto.
When it comes to pasta, I’m usually a marinara kind of gal. I find cream sauces heavy and overly rich and oil based sauces often taste bland and greasy. This fra diavolo sauce is the perfect middle ground—light, yet flavorful, with a kick of heat from the red pepper flakes. Two bites into our pasta Saturday night, Jarrod and I agreed we’d be making it regularly. That’s when you know you have a good recipe on your hands!
By the way, did you know the Italian words “fra diavolo” translate to “brother devil”? Learn something new every meal!
Two more reasons why I loved this meal: most of the ingredients needed for this pasta dish are pantry staples, which means there are no crazy ingredients to hunt down at the grocery (where the heck do they keep the dehydrated poblano peppers, anyway?!) AND the recipe is fancy enough to make for guests, yet simple enough to make on a Tuesday night after body pump.
Shrimp Linguine Fra Diavolo
- 1 pound shrimp, peeled, deveined
- 1 tsp salt
- 1 tsp red pepper flakes
- 3 tbsp olive oil
- 1 medium onion, sliced
- 1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano
- 1 cup dry white wine (we use Yellow Tail Pinot Grigio)
- 3 garlic cloves, minced
- 1/4 tsp dried oregano leaves
- 1 tbsp dried parsley
- 1 tbsp dried basil
- 6 ounces linguine
- Freshly grated parmesan cheese, optional
Cook linguine according to package instructions, do not overcook.
Meanwhile, combine shrimp, salt, and red pepper flakes in a bowl. Toss to combine. Heat olive oil in a large skillet over medium high heat, add the shrimp, and sauté for 1-2 minutes per side, just until shrimp is cooked through. Remove shrimp from pan and cover with foil to keep warm.
Add the onion to the pan and sauté until soft and translucent, about 5 minutes. Add the can of tomatoes, white wine, garlic, oregano, parsley, and basil to the pan, and simmer for 10 minutes. Add the shrimp and cooked linguine, use tongs to distribute the sauce. Serve with remaining white wine, of course. Pinkies up!
Note: crusty bread can be substituted for the linguine, if you prefer, or the carbs can be omitted entirely for an even lighter meal.
Stats per serving: 446 calories, 43g carbs, 13g fat, 29g protein