Shrimp Fra Diavolo

4.9 of 5 (15)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 287.6
  • Total Fat: 12.6 g
  • Cholesterol: 172.5 mg
  • Sodium: 948.7 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 1.6 g
  • Protein: 24.5 g

View full nutritional breakdown of Shrimp Fra Diavolo calories by ingredient

Number of Servings: 4


    1 pound large shrimp, peeled and deveined
    1 teaspoon salt, plus more to taste
    1 teaspoon dried crushed red pepper
    3 tablespoons olive oil
    1 medium onion, finely chopped
    1 ( 14 1/2 oz.) can diced tomatoes with juice
    1 cup dry white wine
    3 garlic cloves, chopped
    1/4 teaspoon dried oregano leaves
    3 tablespoons chopped fresh flat-leaf parsley
    3 tablespoons chopped fresh basil


in a medium bowl toss shrimp with 1 teas. of salt and the crushed red pepper flakes. In a large, heavy skillet , heat the oil over a medium high flame. Add the shrimp and saute until just cooked through, about 2 minutes, Using a slotted spoon, transfer the shrimp to a large plate and set aside.
Add the onion to the same skillet and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic and oregano and simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture and toss to coat. Remove from the heat and stir in the parsley and basil. Season with more salt to taste. Spoon the shrimp mixture into shallow bowls and serve.

Number of Servings: 4

Recipe submitted by SparkPeople user SPRES242.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    served this over an angel haired pasta infused with truffle oil at the end. Left the salt out for my HBP and used Mrs. Dash seasoning instead. Used the fresh herbs including fresh chopped garlic. I also baked garlic cloves to spread on the Italian bread. Hmmmmm good. Lots of dipping sauce when done! - 12/8/09

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    1 of 2 people found this review helpful
    awesome. even my very picky husband liked it. I did not use the wine, didnt have any on hand. I put it over penne. - 11/17/08

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    1 of 1 people found this review helpful
    I make almost this exact same recipe but minus the wine. I do however use the very highest quality extra-virgin olive oil I can get (same number of calories as regular olive oil just tastes better) and find it makes a difference. We like it with a little french bread instead of pasta - 7/22/08

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    yum - 6/14/21

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    Saving this recipe to try. Sounds very good. - 4/28/21