Shrimp Fra Diavolo

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I recently found a recipe for Shrimp Fra Diavolo in a magazine. The recipe looked amazing but I didn’t have many of the ingredients it called for. I put this together with what I had on hand, and it was delicious.

This simple shrimp and pasta dish has definitely become a new favorite in our house!

Made with shrimp, pasta and a slightly spiced up tomato sauce. Yum! Serve with a salad and garlic bread and you have a fantastic meal.

Shrimp Fra Diavolo

2 lbs. Shrimp (31-40) peeled and deveined
Olive Oil
1 Onion, chopped
1 – 2 teaspoons Red Pepper Flakes (I used 1 1/2)
1 heaping teaspoon Garlic, chopped
2 1/2 teaspoons Italian Seasoning
15 oz. can Tomato Sauce
15 oz. can Diced or Stewed Tomatoes (I like the Fire Roasted, diced)
1 cup Chicken Broth
1 teaspoon Sugar
Salt and Pepper
Basil, chopped

Thaw shrimp if necessary. Peel and devein, set aside until ready to use.

Saute chopped onion in 1 – 2 tablespoons of olive oil until soft. Add red pepper flakes, garlic, Italian Seasoning, and a little salt. Stir and cook for about 1 minute.

Add tomato sauce, diced tomatoes, and chicken broth. Simmer for about 5-7 minutes over medium low heat. Meanwhile, cook pasta. Once pasta is done, reserve about 1 cup of liquid before draining.

Add sugar to tomato sauce and stir well. Put in shrimp and cook 4-6 minutes*, stirring occasionally, until done. Add any of the reserved pasta water if you would like to thin the sauce any. You may not need to do this step. Stir in chopped basil, salt and pepper to taste.

Serve with your favorite pasta, top with Parmesan if desired.

Shrimp Fra Diavolo

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Shrimp Fra Diavolo

Shrimp Fra Diavolo. A delicious and simple meal with shrimp and pasta in a lightly spiced up tomato sauce.

Course: Main

Author: Cook This Again, Mom!

Ingredients

• 2 lbs. Shrimp 31-40 peeled and deveined
• Olive Oil
• 1 Onion chopped
• 1 - 2 teaspoons Red Pepper Flakes I used 1 1/2
• 1 heaping teaspoon Garlic chopped
• 2 1/2 teaspoons Italian Seasoning
• 15 oz. can Tomato Sauce
• 15 oz. can Diced or Stewed Tomatoes I like the Fire Roasted, diced
• 1 cup Chicken Broth
• 1 teaspoon Sugar
• Salt and Pepper
• Basil chopped

Instructions

• Thaw shrimp if necessary. Peel and devein, set aside until ready to use.
• Saute chopped onion in 1 - 2 tablespoons of olive oil until soft. Add red pepper flakes, garlic, Italian Seasoning, and a little salt. Stir and cook for about 1 minute.
• Add tomato sauce, diced tomatoes, and chicken broth. Simmer for about 5-7 minutes over medium low heat. Meanwhile, cook pasta. Once pasta is done, reserve about 1 cup of liquid before draining.
• Add sugar to tomato sauce and stir well. Put in shrimp and cook 4-6 minutes*, stirring occasionally, until done. Add any of the reserved pasta water if you would like to thin the sauce any. You may not need to do this step. Stir in chopped basil, salt and pepper to taste.
• Serve with your favorite pasta, top with Parmesan if desired.

Notes

* Cooking time of the shrimp will vary depending on the size of shrimp you use. I check it every couple of minutes.

* This makes a lot of food! You can use more or less pasta depending on how many people you are feeding. I usually use about 8 ounces for 3-4 good size servings, when I use 12 ounces of pasta I have leftovers. You could easily half the amount of shrimp and it will still be delicious.

Inspired by a recipe found in Cuisine at Home Magazine.

* Cooking time of the shrimp will vary depending on the size of shrimp you use. I check it every couple of minutes. 

* This makes a lot of food! You can use more or less pasta depending on how many people you are feeding. I usually use about 8 ounces for 3-4 good size servings, when I use 12 ounces of pasta I have leftovers. You could easily half the amount of shrimp and it will still be delicious. 

* Photos updated August, 2015

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