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Shrimp Fra Diavolo with Penne Pasta

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This is that heat-meets-comfort dish—the sauce builds with garlic and chili, shrimp cooks fast and juicy, and everything comes together in a glossy, fiery finish. It’s simple, loud, and perfect for a live cook.

Prep 15 minCook 25 minTotal 40 min4 servingsEasy0 calories
Shrimp Fra Diavolo with Penne Pasta

Directions

Spicy, garlicky tomato sauce tossed with tender shrimp and penne—bold heat, rich flavor, and that classic Italian-American kick.

  1. 1.Cook the pasta:
  2. 2.Bring salted water to a boil. Cook penne until al dente. Reserve ¼ cup pasta water, then drain.
  3. 3.Season the shrimp:
  4. 4.Toss shrimp with salt, pepper, and red pepper flakes.
  5. 5.Sear the shrimp:
  6. 6.Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook shrimp 1–2 minutes per side until just pink. Remove and set aside (don’t overcook).
  7. 7.Build the sauce base:
  8. 8.In the same pan, add remaining olive oil. Sauté garlic until fragrant.
  9. 9.Bring the heat:
  10. 10.Add red pepper flakes and cook briefly to bloom the spice.
  11. 11.Deglaze:
  12. 12.Pour in white wine and simmer for 2–3 minutes to reduce slightly.
  13. 13.Create the sauce:
  14. 14.Add crushed tomatoes and tomato paste. Stir well and bring to a simmer.
  15. 15.Balance and simmer:
  16. 16.Add sugar, salt, and pepper. Simmer 10–12 minutes until thickened and flavorful.
  17. 17.Finish the sauce:
  18. 18.Stir in butter (optional) and a splash of pasta water for a silky texture.
  19. 19.Bring it together:
  20. 20.Add shrimp back into the sauce and toss gently.
  21. 21.Add the pasta:
  22. 22.Toss cooked penne into the sauce until fully coated and glossy.
  23. 23.Finish bright:
  24. 24.Stir in fresh parsley and lemon juice.
  25. 25.Serve:
  26. 26.Plate immediately and garnish with extra parsley and red pepper flakes if desired.

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