Shrimp Fra Diavolo
Prep time: 
Cook time: 
Total time: 
Serves: about 6
  • 4–5 garlic cloves, minced
  • ½ large onion, finely diced (yellow or spanish onion)
  • 1-28 ounce can crushed tomatoes (preferably San Marzano tomatoes)
  • ½–1½ teaspoons crushed red pepper depending on how hot you like it (I like it hot hot hot, so I go with the 1 1/12)
  • A few basil leaves, and handful of fresh parsley, chopped (about 4 tablespoons total)
  • ½ teaspoon dried oregano
  • 1½ tablespoons light brown sugar
  • 1½ pounds raw, peeled and deveined shrimp, tail's off (if using frozen, fully defrost first)
  • 1 pound linguine
  • salt
  • pepper
  • extra-virgin olive oil
  1. Coat a deep saute pan with extra-virgin olive oil.
  2. On medium-high heat, saute the garlic and onion until softened.
  3. Add crushed tomatoes, crushed red pepper, oregano, brown sugar, and salt and pepper to taste. When it comes to a boil, lower heat to low, cover and simmer for 15 minutes.
  4. While the sauce is cooking, bring a large pot of heavily salted water to a boil, and cook pasta according to package. Make sure to cook to al dente.
  5. After the sauce has simmered for 15 minutes, add the shrimp, stir, and let them poach in the sauce for about 5 minutes or until they are opaque and fully cooked. Add the fresh herbs and simmer for another 3–5 minutes.
  6. Add the cooked linguine and toss until everything is fully coated. Serve!
Recipe by i heart chocolate milk at