Shrimp Fra Diavolo

October 4, 2018


I can't think of anything more delectable than a big bowl of shrimp fra diavolo.  Pasta piled high, twirled in spicy fra diavalo sauce, topped with buttery shrimp and finished with a big handful of parmigiano cheese. If fra diavolo sounds totally foreign, you're not alone.  


Up until recently I had never had it {boy was I missing out}.  Which may be shameful to my Italian roots. All it is, basically, is spicy sauce.  

That's it.  



You can make homemade fra diavalo or you can buy it pre-made.  For those quick dinner nights I vote for the latter.  I think I struck gold because I absolutely love Victoria brand sauces.  


It tastes like my sweet little old Italian grandma whipped it up in her kitchen.  


The shrimp is cooked with butter and garlic, swoon.  Then you just toss together the cooked pasta, the sauce, the shrimp and a few herbs.



All you need is a big loaf of crusty French bread to scoop up excess sauce on your plate.  Or you could lick the plate clean, which, trust me here, it's that good.  Whatever you do, don't skip the fresh parmigiano at the end.  Really make it snow with cheese.  You know when the waiter asks you say "when" to stop grating the fresh cheese on your food?  


Never, never say when for this shrimp fra diavolo and we can live in cheese harmony together.


Cheese harmony is totally a thing.  Swear.



Spicy, savory and hearty, this dish has it all my friends.  I hope you'll try it out this week!  You won't be disappointed!




2 tbsp butter

2 garlic cloves, minced

1 lb shrimp, deveined, tails removed and cleaned

1/2 tsp salt

1/4 tsp pepper

28 oz Victoria brand Fra Diavolo Sauce

8 oz linguine

1/2 c pasta water

1/4 tsp red pepper flakes (optional, if you like more heat)

1/2 tsp oregano

1/4 c Italian parsley, loosely packed

1/2 c fresh parmigiano reggiano cheese



Cook the pasta per package instructions.  Before you drain the water, reserve 1/2 cup of the pasta water, you'll need it later.


Melt the butter and garlic in a pan, cook on low for 2 minutes to bring out the garlic aroma.  Turn the heat up to medium.  Pat the shrimp dry and season with 1/2 tsp salt and 1/4 tsp pepper.  Add them to the pan, so that they aren't touching.  Cook for 2 minutes on each side.  Remove the shrimp to a plate, set aside for now. 


Turn heat down to low.  Add the fra diavolo sauce, red pepper flakes, and oregano.  Let this simmer for 10 minutes.  Add the cooked pasta, pasta water, shrimp and Italian parsley.  Toss everything around.  Scoop in to individual bowls and top with the fresh parmigiano cheese.








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Welcome to

Modern Crumb!

Thanks for stopping by.  I'm Tara.  Food fan, avid crafter and pizza lover extraordinaire.  I'm a wife and a mom of two kids.  

Modern Crumb is a food blog that shares delicious and easy family friendly recipes that everyone wants to eat!





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