By Linda Gassenheimer
Tribune News Service
I love cooking shrimp in a rich, tomato-based sauce. Once the sauce is ready, the shrimp need only a few minutes to cook, making this dish both quick and satisfying. This Italian classic, Fra Diavolo, meaning “Brother Devil,” is known for its bold, fiery character that creates a delicious balance of sweetness and spice.
For my version, I add just a touch of heat to enhance the natural flavors without overpowering them. If you prefer a spicier sauce, simply add a little more pepper spice to suit your taste. The heat level is up to you.
Helpful Hints
- Any type of tomato sauce can be used.
- Crushed garlic can be used instead of minced garlic.
- Extra tomato paste can be frozen to use another time.
Countdown
- Place water for pasta on to boil.
- Assemble ingredients.
- Boil pasta.
- Make sauce and shrimp.
Shopping List
To buy: 3/4 pound peeled and deveined shrimp, 1 package whole wheat linguine (4 ounces needed), 1 jar minced garlic, 1 package frozen diced or chopped onion, 1 bottle crushed red pepper flakes, 1 small bottle pasta sauce, 1 container tomato paste, 1 piece Parmesan cheese, 1 bunch fresh parsley
Staples: olive oil, salt, and black peppercorns
Shrimp With Linguine Fra Diavolo
Serves 2
- 4 ounces whole wheat linguine
- 2 tablespoons olive oil
- 1/2 cup frozen chopped onion
- 2 teaspoons minced garlic
- 1/8 teaspoon crushed red pepper flakes
- 1/2 cup pasta sauce
- 1 tablespoon tomato paste
- 3/4 pound peeled and deveined shrimp
- 1 tablespoon chopped parsley
- Salt and freshly ground black peppercorns
- 2 tablespoons grated Parmesan cheese
Place a large saucepan 3/4 filled with water on to boil. When it comes to the boil, add the linguine and boil 8 minutes. Reserve 2 tablespoons pasta water and drain the linguine. While pasta cooks, add olive oil to a large skillet. When it’s hot, add onion and garlic. Saute 3 to 4 minutes or until onion is soft. Add the crushed red pepper and saute 30 seconds. Add tomato sauce and tomato paste. Cook 2 to 3 minutes to make a smooth sauce. Add the reserved pasta water. Add shrimp saute 2 minutes until the shrimp starts to turn pink. Add drained pasta and toss in the sauce. Add salt and pepper to taste. Divide between 2 dinner plates. Sprinkle with parsley and grated Parmesan cheese.
Per serving: 549 calories (30 percent from fat), 18.5 g fat (3.2 g saturated, 7.5 g monounsaturated), 282 mg cholesterol, 45.6 g protein, 55.0 g carbohydrates, 7.7 g fiber, 326 mg sodium.
Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com. Copyright 2026 Tribune Content Agency, LLC
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