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Linguini and Shrimp Fra Diavolo

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Linguini and Shrimp Fra Diavolo – A quick Italian-American pasta dish with shrimp, tomatoes, crushed red pepper flakes, garlic, basil and capers.

Linguini and Shrimp Fra Diavolo – A quick Italian-American pasta dish with shrimp, tomatoes, crushed red pepper flakes, garlic, basil and capers.Linguini and Shrimp Fra Diavolo

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. More of my favorite quick shrimp pasta dishes are Angel Hair Shrimp Tomato Sauce, Shrimp and Zucchini with Bowtie Pasta and Shrimp and Asparagus Pasta.

The name of this dish says it all, Fra Diavolo, Italian for “Brother Devil” because of the heat from the crushed red pepper flakes. 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.

Linguini and Shrimp Fra Diavolo – A quick Italian-American pasta dish with shrimp, tomatoes, crushed red pepper flakes, garlic, basil and capers.

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 – A quick Italian-American pasta dish with shrimp, tomatoes, crushed red pepper flakes, garlic, basil and capers.

Linguini and Shrimp Fra Diavolo – A quick Italian-American pasta dish with shrimp, tomatoes, crushed red pepper flakes, garlic, basil and capers.

Linguini and Shrimp Fra Diavolo – A quick Italian-American pasta dish with shrimp, tomatoes, crushed red pepper flakes, garlic, basil and capers.

Linguini and Shrimp Fra Diavolo

4.34 from 6 votes
5
Cals:376.2
Protein:29.5
Carbs:54.5
Fat:4.8
Linguini and Shrimp Fra Diavolo – A quick Italian-American pasta dish with shrimp, tomatoes, crushed red pepper flakes, garlic, basil and capers.
Cuisine: Italian
Linguini and Shrimp Fra Diavolo – A quick Italian-American pasta dish with shrimp, tomatoes, crushed red pepper flakes, garlic, basil and capers.
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Yield: 6 servings
Serving Size: 2 oz pasta, 1/6th of shrimp/sauce

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

Instructions

  • 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.

Last Step:

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Notes

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

Nutrition

Serving: 2 oz pasta, 1/6th of shrimp/sauce, Calories: 376.2 kcal, Carbohydrates: 54.5 g, Protein: 29.5 g, Fat: 4.8 g, Sodium: 569.3 mg, Fiber: 5.5 g, Sugar: 6.6 g

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84 comments on “Linguini and Shrimp Fra Diavolo”

  1. Our son made this for us when we visited.  Everyone loved it!  Eating  healthy never tasted so good!

  2. Made this dish last night.  Wow!  It’s a keeper!  Only difference to the recipe is I substituted Shrimp for Scallops.  Pan seared the scallops and added them to the completed sauce.  I upped the pepper flakes as we like it spicy!  ha ha.  This recipe will be going into a regular rotation.  So so good!