Red Lobster Shrimp Fra Diavolo (Italian Spicy Shrimp)
Seared large shrimp in a fiery garlic, red pepper and San Marzano tomato sauce brightened with white wine and fresh basil, tossed with linguine - Red Lobster's spicy fra diavolo served with crusty Italian bread.
⏱️ Prep: 15 min🍳 Cook: 20 min
Nutritionper 100 g›
150
Calories
8g
Protein
18g
Carbs
5g
Fat
Ingredients
| 1 1/2-2 lbs (680-900 g) | large shrimp (16-20 count), peeled and deveined, tails on |
| to taste | salt and black pepper |
| 2 tbsp (30 ml) | olive oil (for searing) |
| 1/4 cup (60 ml) | extra virgin olive oil (for sauce) |
| 6-8 | garlic cloves, thinly sliced |
| 1-2 tsp | red pepper flakes (adjust to heat preference) |
| 1/2 tsp | dried oregano |
| 1/2 cup (120 ml) | dry white wine |
| 1 can (28 oz / 800 g) | San Marzano crushed tomatoes |
| 1 can (14 oz / 400 g) | diced tomatoes with juices |
| 2 tbsp (30 g) | tomato paste |
| 1 tsp | sugar (to balance acidity) |
| 1/2 cup | fresh basil leaves, torn |
| 1/4 cup | fresh parsley, chopped |
| 1 pinch | cayenne pepper (optional) |
| 1 lb (450 g) | linguine or spaghetti, cooked al dente |
| to taste | grated Parmesan cheese (optional) |
| to taste | crusty Italian bread, for serving |
Instructions
- Prepare the pasta: bring a large pot of salted water to a boil and cook the linguine to al dente. Reserve 1 cup of pasta water, then drain and set aside.
- Sear the shrimp: pat the shrimp dry and season with salt and pepper. Heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the shrimp in a single layer (in batches if needed) and cook 1-2 minutes per side until just pink and slightly undercooked - they will finish in the sauce. Remove and set aside.
- Make the sauce: reduce the heat to medium and add 1/4 cup olive oil to the same skillet. Add the sliced garlic and red pepper flakes and sauté 30-45 seconds until fragrant (don't burn the garlic). Stir in the oregano, then pour in the white wine and simmer 2-3 minutes, scraping up the browned bits. Add the crushed tomatoes, diced tomatoes with juices and tomato paste and stir. Add the sugar and cayenne (if using). Bring to a gentle simmer and cook 12-15 minutes until slightly thickened. Season with salt and black pepper.
- Combine: return the seared shrimp to the skillet, nestling them into the sauce. Add half of the basil and parsley and simmer 2-3 minutes until the shrimp are fully cooked. If the sauce is too thick, loosen with some reserved pasta water.
- Serve: add the cooked linguine to the skillet and toss, or serve the shrimp and sauce over plated pasta. Garnish with the remaining basil and parsley and drizzle with a little olive oil. Serve with grated Parmesan on the side (optional) and crusty Italian bread.