Shrimp Fra Diavolo with Penne Rigate

A classically Italian-American invention, Shrimp Fra Diavolo makes a spicy splash for any meal!

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50 g
16 g
7 g


  • 1 box Barilla Penne Rigate
  • 1 Pound (454 g) Large Shrimp Peeled and Deveined
  • Salt to taste
  • 1 tsp. (5 mL) Black Pepper Freshly Ground
  • 1 tsp.(5 mL) Red Chili Pepper Flakes
  • 3 tbs. (45 mL) Olive Oil
  • 1 Medium Onion Finely Chopped
  • 28 Ounces (794 g) Diced Tomatoes Canned Reserve Liquid no salt added
  • 1 Cup (250 mL) Dry White Wine
  • 3 Cloves Garlic Chopped
  • 1/2 tsp. (3 mL) Oregano Dried
  • 1/4 Cup (85 g) Fresh Italian Parsley
  • 1/4 Cup (85 g) Fresh Basil Chopped
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  • Bring a large pot of salted water to a boil over high heat and toss the shrimp in a medium bowl with 1 teaspoon each salt, pepper, and red pepper flakes, heat the oil over a medium-high flame in a large, heavy skillet

  • Add the shrimp and sauté until just cooked through, about 2 minutes. Transfer the shrimp using a slotted spoon 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, about 10 minutes
  • Meanwhile, add the Penne to the boiling salted water and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.
  • Drain the pasta add the cooked Penne to the sauce and stir to coat. Add the shrimp and the accumulated juices to the sauce pan and stir to combine; remove the pan from the heat and toss in the parsley and basil. Season with more salt to taste
  • Spoon the mixture into shallow serving bowls and serve.
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