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This Italian classic, Fra Diavolo, meaning “Brother Devil,” is known for its bold, fiery character that creates a delicious balance of sweetness and spice.
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 [email protected]. Copyright 2026 Tribune Content Agency, LLC
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