Shrimp Fra Diavolo, a slightly spicy shrimp recipe that will rock your world! This shrimp is so delicious you’ll make it again and again. It’s on rotation and for good reason.
This is one DELICIOUS dish that should be at the top of everyone’s must make list!
Shrimp Fra Diavolo
I’ve loved shrimp or as long as I can remember, as well as clams lobster and scallops. I often order seafood when I go out to eat. I typically think to myself, I make chicken at home. Since my kids don’t prefer all the seafood I do, it’s the time to eat it while I’m out.
This meal is a contradiction to that. I do make seafood dishes but not as often as I’d like because they don’t prefer it. My kids say they like seafood, but have yet to down a full plate of shrimp, I can’t say the same thing about clams. They do seem to like clams and eat clam chowder and linguine with clam sauce
. As for the lobster, well I’m pretty happy they don’t love it yet. I can’t imagine having to flip the bill for that yet for the whole family.
When I make this Shrimp Fra Diavolo recipe for my husband and myself I often make chicken for the kids (when they were young and didn’t like shrimp as much)
It’s really not any harder, I just cut the chicken small and cook it quickly while the pasta water is boiling. Then make the sauce and mix the chicken in with the shrimp. When serving the sauce, I omit putting shrimp on their plates. It doesn’t seem like making two dinners at all, and everyone is happy.
Pesto Bread: Slice fresh Italian bread, spread with Pesto Sauce and a sprinkling of Grated Parmesan Cheese. Placed under a hot broiler for 3 minutes. I love hot bread with my pasta meals.
- 1 pound frozen cooked shrimp (place in cool water to thaw)
- 1 pound Linguini
- 1 1/2 cups Marinara Sauce
- 1/2 cup Marinated Artichokes
- Grated Parmesan Cheese
- 2-3 Tablespoons Extra Virgin Olive Oil
- 4 cloves fresh garlic
- 1/4 cup diced onion
- 1/2 teaspoon crushed red pepper (or more if you like)
- 3 Tablespoons fresh lemon juice
- While the pasta water is coming to a boil, do your necessary chopping and measuring. In a heated frying pan place olive oil and garlic and onion, saute for a minute on low. Add tomato sauce and lemon juice, and crushed red pepper. Next, add shrimp and heat thoroughly at low temperatures. (If you heat them on too high a temperature they will become tough). Add in drained artichoke hearts. Pour sauce over hot pasta and serve with grated Parmesan Cheese.