Past Recipes
Shrimp Fra Diavolo

Shrimp Fra Diavolo with Angel Hair Pasta and Asiago-Garlic Bread

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Feeling a little devilish tonight? Then you’ll love our take on this classic Italian-American pasta dish. The name fra diavolo, or “brother devil,” comes from the crushed red pepper that gives the tomato sauce its heat (though you can use as much or as little as you like). Sweet, succulent shrimp are an excellent pairing for the spicy sauce. And since we couldn’t resist the play on good and evil, we’re tossing the sauce with superfine angel hair pasta (get it?) and serving with cheesy Asiago-garlic bread. It’s clever (at least we think so!), but also downright delicious. 

  • Quick Prep
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Tim

By Chef Tim

  • Calories 860
  • Protein 38g
  • Total Carb 100g
  • Total Fat 30g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • basil
    • 1/4 ounce
    • basil
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 3 cloves
    • garlic
  • shrimp
    • 10 ounces
    • shrimp
  • white wine
    • 3 tablespoons
    • white wine
  • crushed tomatoes
    • 1 can
    • crushed tomatoes
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • angel hair pasta
    • 4 ounces
    • angel hair pasta
  • demi-baguette
    • 1
    • demi-baguette
  • shredded Asiago cheese
    • 1 ounce
    • shredded Asiago cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 2 8" medium pots
  • baking sheet

Allergens

Soy, Crustacean Shellfish, Milk, Wheat

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. Bring a medium pot of water to a boil over high heat. Rinse basil and roughly chop leaves, discarding stems. Peel onion and cut into small dice. Mince garlic. Pat shrimp dry with paper towel and season all over with ½ teaspoon salt and black pepper as desired.

  2. Sauté aromatics

    Sauté aromatics

    Heat 2 tablespoons olive oil in a separate medium pot over medium heat. When oil is shimmering, add half of minced garlic and cook, stirring constantly, until fragrant, 30 seconds. Transfer garlic oil to a small bowl and reserve for Step 5. Return pot to medium heat with ½ tablespoon olive oil. Add onion and remaining garlic and cook, stirring, until softened, 2 minutes. 

  3. Simmer tomato sauce

    Simmer tomato sauce

    Add white wine, crushed tomatoes, crushed red pepper (feel free to use less, but the spice is what makes it diavolo!), half of basil, ½ teaspoon salt, and black pepper as desired to pot with aromatics, still over medium heat, and simmer until flavors have melded, 8-10 minutes. Add shrimp to sauce and cook, stirring occasionally, until opaque and cooked through, 3-5 minutes more. Remove pot from heat and set aside.

  4. Cook pasta

    Cook pasta

    While sauce simmers, season boiling water generously with salt. Stir in angel hair pasta and cook until al dente, 4-5 minutes. Reserve ½ cup pasta cooking water, then drain and return to pot, off heat.

  5. Make Asiago-garlic bread

    Make Asiago-garlic bread

    Halve baguette lengthwise and place cut-side up on a baking sheet. Use a spoon to drizzle garlic oil over bread, then sprinkle over Asiago. Bake until cheese begins to bubble and brown slightly, 3-5 minutes. Meanwhile, add tomato sauce and shrimp to pot with pasta, still off heat, and toss to coat. Stir in pasta cooking water, 1 tablespoon at a time, until sauce is silky and clings to noodles.

  6. Plate shrimp fra diavolo

    Plate shrimp fra diavolo

    Once baked, cut Asiago-garlic bread in half crosswise. Divide shrimp fra diavolo between serving bowls and serve with bread. Garnish with remaining basil and dig in!

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