Shrimp Fra Diavolo with Penne Rigate

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Shrimp Fra Diavolo with Penne Rigate


  • 1 pound large shrimp, peeled and deveined
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon dried crushed red pepper fl akes
  • 3 tablespoons olive oil
  • 1 medium onion, fi nely chopped
  • 1 (28-ounce) can diced tomatoes with juices
  • 1 cup dried white wine
  • 3 garlic cloves, chopped
  • 1/2 teaspoon dried oregano leaves
  • 1 pound Barilla penne pasta
  • 1/4 cup chopped fresh fl at-leaf parsley
  • 1/4 cup chopped fresh basil


Bring a large pot of salted water to a boil over high heat.
In a medium bowl, toss the shrimp with 1 teaspoon each
salt, pepper, and red pepper fl akes.
In a large skillet, heat the oil over medium-high heat.
Add the shrimp and saute until just cooked through,
about 2 minutes. Remove shrimp with a slotted spoon,
and set aside. Add the onion to the same skillet and

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