Home / Main Courses / Pasta & Risotto / SHRIMP FRA DIAVOLO



16 oz Pastene Italian Linguine
1 28oz can Pastene San Marzano D.O.P. Tomatoes, crushed
3 Tbsp Pastene Hot Crushed Peppers
½ cup Pastene Extra Virgin Olive Oil
20 large fresh shrimp, peeled, washed and deveined
8-10 garlic cloves, minced
½ lemon, juiced
1 cup pinot grigio or dry white wine
sea salt to taste
cracked black pepper to taste
red pepper flakes to taste
⅓ cup eserved pasta water
1 cup pecorino romano cheese, grated
½ cup parsley, chopped


by Alexia @Uhadmeatkitchen

  • Peel, wash and devein the shrimp.  Season the shrimp to taste with sea salt and black pepper on both sides.
  • In a large skillet on medium heat, add a few tablespoons of oil. Sear the shrimp on both sides for a couple of minutes each until they turn pinkish in color.
  • Remove the shrimp and set aside. The shrimp is partially cooked and will finish cooking in the sauce.
  • In the same pan, add in the minced garlic and red chili flakes to taste. Saute the garlic until lightly browned.
  • Add the crushed tomatoes and season to taste with sea salt and cracked black pepper. Cook down for 5 minutes.
  • Slowly add the wine, continue stirring and cook down the wine medium high heat for a few minutes. 
  • Reduce the heat to medium low to simmer. Add in hot crushed peppers.
  • Cook, stirring regularly, for about 25-30 minutes. Add the shrimp and the juice of ½ a lemon into the sauce and continue to simmer on low for 3-4minutes.
  • Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve ⅓ cup of pasta water then drain well and add to the sauce.
  • Stir well and slowly pour in the reserved pasta water.
  • Add ½ cup of the cheese and mix well
  • Plate and garnish with parsley and more grated cheese. 

Product Used

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