Shrimp Fra Diavolo is a perfect date night dish, that takes a classic Italian dish and adds just the right amount of spiciness to it.  I like my dishes with a lot of kick so I add lots of red pepper flakes and handful of fresh chopped garlic, but for those with a less stronger tolerance you can add just a teaspoon or a half to your dish.  I use either linguine or fettucini, whichever one I have on hand at the time, both of these are my all-time favorite kind.  This simple yet elegant dish is fantastic with pieces of crusty baguette and a nice red wine to drink.

Shrimp Fra Diavolo


1 pound Linguine or Fettucini
6 tablespoons Extra-Virgin Olive Oil
1 cup onion, diced
3 tablespoons or (6-8 cloves) garlic, minced
3 teaspoons crushed red pepper flakes, (more if you like it hot or less)
1 1/2 cups canned tomato sauce
2 tablespoons tomato paste
1 1/2 pounds shrimp, peeled and deveined with tails removed
salt and black pepper
2 tablespoons fresh parsley, chopped
1/2 cup freshly grated Parmesan


Bring a large 1-gallon pot of salted water to a boil, and place the pasta in the pot. Cook until al dente.

As the pasta is cooking, set a large saute pan over medium-high heat and add the olive oil.  Once the oil is hot, add the onions to the pan and cook until lightly caramelized and wilted, about 3 to 4 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds.

Next, add the red pepper flakes and sauté, then add the tomato sauce and tomato paste.

Cook the sauce until it is reduced by about half, for 5 minutes.

Then add the shrimp to the pan and cook for 2 minutes.

Add the cooked pasta to the pan along with 1 cup of the pasta cooking water.

Season the pasta with salt, black pepper to taste and garnish with the parsley. Toss to combine and serve with grated Parmesan.