May 8, 2012

Linguini and Shrimp Fra Diavolo



A quick Italian-American pasta dish with shrimp, tomatoes, crushed red pepper flakes, garlic, basil and capers. The name of this dish says it all, Fra Diavolo, Italian for "Brother Devil" because of the heat from the crushed red pepper flakes. It's easy to make and comes together in about 30 minutes total so it's perfect for a busy week night, you can easily halve it to make less. My husband is a basil lover, but fresh parsley works great in it's place and of course, you can adjust the heat to your taste.


If you are watching your carbs, this is great over spaghetti squash or even a bowl of lightly steamed vegetables. If you are on a gluten-free diet, I love Tinkyada brown rice pasta, it's the closest thing to wheat pasta in my opinion, I even buy it and I have no issues with gluten. I actually prefer the taste to whole wheat pasta.



Linguini and Shrimp Fra Diavolo
Skinnytaste.com
Servings: 6 • Size: 2 oz pasta, 1/6th of shrimp/sauce • Old Points: 7 pts • Points+: 9 pts*
Calories: 376.2 • Fat: 4.8 g • Protein: 29.5 g • Carb: 54.5 g • Fiber: 5.5 g • Sugar: 6.6 g
Sodium: 569.3 mg (without added salt)

Ingredients:

  • 3 tsp extra virgin olive oil
  • 6-7 garlic cloves, peeled and smashed
  • 2 lbs jumbo shrimp, peeled and deveined*
  • salt and fresh pepper to taste
  • 1/4 cup celery
  • 1/2 cup chopped onion
  • 35 oz crushed tomatoes (I LOVE Tuttorosso)
  • 1 1/2 tsp crushed red pepper (or to taste)
  • 1 tbsp capers, drained
  • 8 fresh basil leaves, rolled and sliced thin
  • 12 oz whole wheat, high fiber or brown rice pasta

Directions:


Bring a large pot of salted water to a boil.

While the water is heating up, heat 2 teaspoons of the olive oil in a large heavy skillet over medium heat. Stir in the garlic and cook until golden, about one minute. Add the shrimp and cook 2-3 minutes to brown but not cook through; sprinkle with salt to taste.

Transfer the shrimp to a plate, leaving garlic in the pan.

Add pasta to water and cook according to package directions for al dente. 


Pour the remaining teaspoon of olive oil and add the celery and onions; cook 2 minutes then add the crushed tomatoes, season with salt and crushed red pepper and bring to a simmer.

Lower the heat and let it simmer about 8-10 minutes. Add the shrimp and cook another minute or two; remove from heat. Add the capers and serve in a large bowl over pasta topped with fresh basil, fresh black pepper and parmesan cheese on the side.

Shrimp weight after peeled is approx 1-1/2 lbs and was calculated as such.

69 comments :

  1. The sauce looks great! After cooking, the weight of the pasta would be 4 oz, right?

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    1. I'm not sure, I always weigh it dry.

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  2. This one looks awesome! One of my favorites to order out but you know there is butter in that sauce in a big way! Much better this way. Thanks Gina~!

    Katie

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    1. Yes, and it doesn't really need it!

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  3. Could this be made with chicken instead?

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    1. I've never had chicken fra diavolo but I'm sure it would taste good.

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  4. YUM! Even without looking at the recipe details, I know this one is right up my alley! Can't go wrong with anything that combines the words, "pasta," "shrimp," and "diavolo"! Can't wait to try it!

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  5. Oh that does look good. I'd love to know how much shrimp costs in the US. Here in the UK (where we call them prawns)2lbs would cost me about £18 which is about $29. I wish they were cheaper -I'd eat them every day.

    Absolutely love your recipes. Very inspiring for someone counting the calories.

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    1. You can buy them on sale frozen at the supermarket for about $18 here, sometimes less/more. The fish market is more expensive.

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    2. Use whatever seafood is available and affordable near you.

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    3. Thanks Gina -you are lucky to affordable shrimp. I'd probably use a mix of white fish with a few prawns. Luckily one child doesn't like them, so more for the rest of us.

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    4. That would still taste great!

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  6. this looks great!! i never think to add shrimp to a tomato-based sauce, but I bet it would be delicious! i will definitely try it out!

    Whitney @ two cups of comfort

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  7. If you're watching your carbs, try Dreamfield's pasta. It's insanely delicious, and has only 5 grams of digestible carbs per serving (as opposed to 40+ in "normal" pasta). It seriously changed my life. :)

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  8. Oh this looks like an absolutely delicious lunch or dinner!!! The sauce looks great!!!!

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  9. This looks delicious and so easy!

    It was so nice to meet you last week in CA and chat - hope to see you soon!

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  10. Wow! This looks amazing! Can't wait to try it!

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  11. I've been on the lookout for a shrimp in tomato sauce recipe. Thanks so much:)

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  12. Great recipe...the serving size for the pasta cooked, is that about 1 cup?

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    1. Yes depending on the cut of the pasta.

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  13. I can't WAIT to make this!!!! My son will love it!

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  14. Can't wait to try this next! Have you ever had Bonefish's version? That is my absolute favorite dish :)

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  15. Made this tonight for dinner! My family LOVED it! YUM

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  16. Hey Gina, have you tried Nooodles for anything? The no carb, no calorie all natural thing seems a little too good to be true, but thinking this may be the dish to finally try them with!

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  17. This looks great Gina! Love shrimps and pasta.. and as you say it's devilish hot, it will definitely be exactly my kind of dish I'm sure !:)

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  18. hi this looks fantastic! Would it work with fresh tomatoes as well? How much would you need. Thanks and keep the recipes coming. :)

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  19. Great recipe et great blog! I'll be a follower

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  20. I don't care for capers, can they be left out?

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    1. I was going to ask the same thing. I imagine they add saltiness, but would rather add salt than capers.

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    2. I made this tonight with no capers and it was amazing! Not necessary at all. Also put it on top of spaghetti squash. Yummy!

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  21. Looks incredible! Can't wait to try it!

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  22. How do you measure your pasta to make sure you get the right amount? I know you said you measure it dry (before cooking) but how do you go about this?

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    1. I have a food scale, I use it all the time, it's a must have!

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  23. Fantastic healthy recipe, Gina! Pinning this and saving it everywhere I can to remind myself to make this soon!

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  24. Looks yummy! Trying this dish tommorrow

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  25. Made this for supper tonight, was delicious and super easy! My husband gave the big thumbs up to make it again!

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  26. I'm a little confused, Gina.... You measure 12 oz of dry pasta before you cook it, do you than measure out 2 oz of cooked pasta per serving? I'm trying to figure out what the cooked equivalence of 2 oz of dry pasta is..... thanks!! Love your website!!

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    1. Oh sorry, 2 oz dry pasta is about 1 cup cooked.

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  27. OMG! I can not wait to try this recipe! It looks delicious!!! YEY

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  28. This was my first try at a Skinny Taste recipe and I was not disappointed! Very tasty. I will be making this again!

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  29. Tried this recipe last night and it was great. Will be making it again. Kids also loved it without the prawns.

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  30. great dish.. thumbs up :)

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  31. Looks fantastic. I'm partial to red pepper flakes! I put them in just about everything. Fabulous photos!! Thanks for sharing :)

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  32. It is because of you (and my BFF calling me lazy) that caused me to plant my own herb garden rather than buy the herbs! Alot of your dishes have a fresh herb or two in it. This is fabulous and I am glad I have the fresh herbs on hand to make it! Thanks Gina.

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  33. Shrimp id probably my favorite food and this recipe looks to die for.

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  34. Made this tonight and have to say: DEFINITE REPEAT!!! It was so tasty and easy to make, plus we served it with spaghetti squash for an even lower point count! Another great Skinny recipe!

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  35. Just made this tonight. Delicious! My husband loved it, too!

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  36. This is delicious! :) I love anything with heat and this is no exception.

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  37. This recipe is SO SIMPLE but also so FLAVORFUL! My husband couldn't get enough and I savored every last bit of my serving:-). We will definitely be making this again!

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  38. Hello! is it possible to make the sauce in a large batch and then freeze it for later use? i live alone so it would be more efficient for me that way (: thanks in advance!
    The pictures in this recipe look totally mouthwatering... I can't wait til i actually get to cook this :D

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    1. You can make the sauce with the shrimp and freeze in individual containers as I do also since i'm alone, it defrosts well and taste freshly made.

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  39. Is this 4 Points Plus with out the pasta Gina? thanks

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  40. Yum!! We had this for dinner tonight... added a couple extra dashes of crushed red peppers and it was perfect!!

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  41. Am making this tonight and can't WAIT!!! Thanks!

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  42. I made this tonight for dinner and it was excellent. My husband, teenage daughter and I loved it. My daughter even rated it as an A+.

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  43. So this is the third time I've made a recipe of yours (mushroom stroganoff and orange, red onion, gorgonzola, argugula salad) and good god woman, I think it's fair to say that I would eat and love everything you've ever posted! All three recipes that I've made have been SO. YUMMY. My boyfriend raved about all three. I sent him a link and told him he can feel free to cook me anything on this website. I'm in the middle of week 3 of a newer, healthier lifestyle, and this website has been an amazing tool. I can't wait to work through so many more of your recipes. Thank you.

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  44. I advocate testing the recipe first and then leaving a comment.

    Wow. I just had this for dinner and WOW. Had the entire troop of housemates wandering about drooling and the sight/smell. I love your recipes!!

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  45. There are very few things that make me feel as accomplished as successfully cooking a good meal and I have to say that your website is my resource! I made this last night and very rarely does my dish actually look like the picture on the recipes but this one is a mirror image and man was it delish!! It is, by far, on my top 5 of best recipes I've made yet from your site and it will be in heavy rotation :) Thank you so much for sharing your talent with the world! And especially with my kitchen! :)
    -Stephanie

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  46. I omitted the olive oil and used cooking spray. Used ten cloves of garlic, doubled the red pepper and used half cup of sliced basil. Added a half cup of wine. We like things spicy! Really delicious with whole wheat linguine and a healthy tossed salas.

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  47. Oh my goodness, this is so good! I decided to serve it over zoodles, and I don't even miss the pasta!

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