Shrimp Fra Diavolo with Penne

  • 328
  • 7g
    Total Fat
  • 51g
    Total Carbohydrate
  • 13g
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  • Prep
  • Cook
  • Skill


Ingredients for 8 servings

  • 1 box Barilla® Penne
  • 1 Pound Large Shrimp Peeled and Deveined
  • Salt to taste
  • 1 teaspoon Black Pepper Freshly Ground
  • 1 teaspoon Red Chilli Pepper Flakes
  • 3 tablespoons Olive Oil
  • 1 Medium Onion Finely Chopped
  • 28 Ounces Diced Tomatoes Canned Reserve Liquid no salt added
  • 1 Cup Dry White Wine
  • 3 Cloves Garlic Chopped
  • 1/2 teaspoon Oregano Dried
  • 1/4 Cup Fresh Italian Parsley
  • 1/4 Cup Fresh Basil Chopped


  1. 1

    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

  2. 2
    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
  3. 3
    Meanwhile, add the Penne to the boiling salted water and cook, stirring occasionally, until tender but still firm to the bite, about 8 minutes.
  4. 4
    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
  5. 5
    Spoon the mixture into shallow serving bowls and serve.

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