Oct 202011

Fra Diavolo is Italian for Brother Devil. This is a dish that you are

not likely to find in Italy. It is an Italian-American creation. You can 

control the heat of this dish by adjusting the amount of Red Pepper

Flakes you use.


1 pound large Shrimp peeled and deveined

1 teaspoon Seafood Seasoning Blend

1 teaspoon Crushed Red Pepper Flakes

3 tablespoons Olive Oil

1 medium Onion minced

1 14½ ounce can Diced Tomatoes in Tomato Puree

1 cup Dry White Wine

3 cloves Garlic minced

¼ teaspoon Fresh Oregano leaves chopped

3 tablespoons Fresh Parsley chopped

3 tablespoons Fresh Basil chopped

8 ounces Linguini cooked al dente

In a large bowl, toss shrimp with Seafood seasoning and red

pepper flakes. In a large heavy skillet, heat the olive oil over medium

heat. Add the shrimp and sauté until just cooked through, about two

minutes. Using a slotted spoon, transfer the shrimp to a large plate and

set aside. Add the onion to the same skillet and sauté until translucent,

about 5 minutes. Add the tomatoes with their juices, wine, garlic,

and oregano, and simmer until the sauce thickens slightly, about 10

minutes. Return the shrimp and any accumulated juices to the tomato

mixture and toss to coat. Remove from heat and stir in the parsley and

basil. Serve over Linguini.



I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.

  One Response to “Shrimp Fra Diavolo”

  1. […] several for this shrimp but narrowed them down to just two. One from The Food Network and one from Tommy Centola Between the two of them I came up with a dish we liked. 1 pound raw large Shrimp peeled and […]