Weeknight meal prep needs to be short and snappy, but that doesn’t mean dinner can’t be amazing. Who has time for crazy, complicated recipes? If you’re on the hunt for flavorful meals that you can get on the table fast but that still pack a punch, this Shrimp Diavolo Recipe serves.
If you like a bit of heat – or a lot of heat – you’ll want to add Shrimp Diavolo to your weeknight dinner rotation. Fra Diavolo is a spicy traditional Italian pasta sauce with some heat: the name means “brother devil.” It’s served over spaghetti or linguine and typically features seafood as its protein.
Our version of Shrimp Diavolo features tender, delicious SeaPak Shrimp Scampi that comes in a rich, garlicky, buttery sauce. Adding diced tomatoes, dry white wine, Italian seasonings, and red pepper flakes – as many as you like – is all you need to take plain pasta to out-of-this-world pasta. This dish takes minutes to prepare and requires very little prep.
1 12-oz package SeaPak Shrimp Scampi
1/2 pound linguine, uncooked
1 medium sweet onion, thinly sliced
2 cloves garlic, thinly sliced
1 14.5-oz can chopped San Marzano tomatoes
1/2 cup dry white wine
1 1/2 Tbsp Italian seasoning
1 tsp dried crushed red pepper (add more or less to taste)
1/3 cup grated Parmesan cheese
Garlic bread (if desired)
Cook the Pasta
Cook linguini until it is al dente according to package directions.
Sauté frozen Shrimp Scampi in a large nonstick skillet on medium-high for 7 minutes until shrimp turn orange outside and become opaque white inside. Scoop shrimp out of the pan with a slotted spoon and set aside.
Make the Diavolo Sauce
Return the pan and the scampi sauce to the stove. Increase the heat to just above medium. Add onions and garlic and sauté for 5 minutes until the onions are translucent and the garlic becomes fragrant. Add diced tomatoes (including juice), wine, Italian seasoning, and red pepper to the pan. Bring mixture to a low simmer. Simmer the sauce for seven minutes, stirring occasionally.
Simmer and Serve
Add Shrimp Scampi to sauce and simmer on low for one minute. Remove the sauce from the heat. Add cooked linguini and toss to coat. Serve with shredded Parmesan and garlic bread, if desired.