🍽️

Shrimp Fra Diavolo Over Pasta or Zoodles

Course
Dinner
Servings

2

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed the prep ideas!
  • 🍤 Defrost the shrimp overnight if you purchased frozen.
  • 🍝 If you're not making the pasta ahead, save about a cup of the pasta water before draining.

Ingredients:

  • 2 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 6 tablespoons chopped fresh parsley leaves, divided
  • 1/2 pound large shrimp (16-to-20-count)
  • 1 cup red onion
  • 3 tablespoons minced or grated garlic (about 6 cloves)
  • 1/2 teaspoon crushed red pepper flakes, plus more to taste
  • 1/3 cup dry white or red wine or vegetable/chicken stock/broth
  • 1/2 (24-ounce) jar of pasta sauce (such as arrabbiata) or make your own
  • salt
  • pepper
  • 1/2 pound linguine or other favorite pasta
  • Optional: 2 small zucchini's or buy pre-spiralized vegetables
  • Optional: parmesan for serving

[Optional Pasta Sauce]

Directions:

  1. 🔪 Veg, Pasta, Shrimp Prep (Veg and pasta prep can be done up to 3 days ahead)
    1. Finally chop parsley.
    2. Slice onions into thin half moons.
    3. Mince garlic.
    4. Cook pasta according to package instructions. Or,
    5. Spiralize zucchini (this can be done up to the day before).
    6. Peel, remove tails, and devein shrimp (this can be done up to the day before).
  2. Time to Cook
    1. On a large plate, spread out the shrimp, pat them dry and sprinkle with salt and pepper.
    2. In a large pot or dutch oven over medium heat, add the butter and the olive oil.
    3. Add the onion and cook, stirring until it begins to soften, about 4 minutes.
    4. Add the garlic and red pepper flakes and cook, stirring, until aromatic, about 1 minute.
    5. Add the shrimp in as close to a single layer as possible, and cook until they just start to turn pink but are not cooked through, about 1 minute on each side.
    6. Add the wine or stock and simmer until the liquid reduces a bit, about 2 minutes.
    7. Stir in the pasta sauce and heat until it bubbles around the edges. Let simmer for about 2-5 minutes, until shrimp is cooked through.
    8. Stir in the chopped parsley. Taste and add more salt, pepper, and red pepper flakes as needed. Turn off the heat.
    9. If it seems too thick, add water a tablespoon at a time (or pasta water if you have it).
    10. Add the pasta or zoodles and, using big spoons or tongs, toss it with the shrimp.
  3. Serve
    1. Serve in shallow bowls, sprinkle with parmesan, and serve.