Shrimp Fra Diavolo
We make it easy for you to recreate this classic Italian dish that marries sweet shrimp with spicy sauce. Add a few ingredients like white wine and crushed red pepper to our perfectly seasoned sauce for a fabulous restaurant-inspired dish.
Ingredients
1 tablespoon olive oil
1 large onion, diced (about 1 cup)
1 pound uncooked shrimp (21 to 25 count per pound), peeled and deveined
1 teaspoon crushed red pepper
2 cloves garlic, minced
0.5 cup dry white wine
1 jar (23.5 ounces) Prego® Farmers' Market Classic Marinara Sauce
8 ounces fettuccine pasta, cooked and drained (about 4 cups cooked)
0.25 cup chopped fresh parsley
1 large onion, diced (about 1 cup)
1 pound uncooked shrimp (21 to 25 count per pound), peeled and deveined
1 teaspoon crushed red pepper
2 cloves garlic, minced
0.5 cup dry white wine
1 jar (23.5 ounces) Prego® Farmers' Market Classic Marinara Sauce
8 ounces fettuccine pasta, cooked and drained (about 4 cups cooked)
0.25 cup chopped fresh parsley
Instructions
Heat the oil in a 12-inch skillet over medium-high heat. Add the onion and cook for 5 minutes or until tender-crisp, stirring occasionally. Add the shrimp, crushed red pepper and garlic and cook for 3 minutes, stirring occasionally.
Add the wine and cook until almost evaporated, stirring occasionally. Stir in the sauce and cook until the shrimp are cooked through and the mixture is hot. Season to taste. Add the fettuccine and toss to coat. Sprinkle with the parsley. Serve with grated Parmesan cheese, if desired.
Add the wine and cook until almost evaporated, stirring occasionally. Stir in the sauce and cook until the shrimp are cooked through and the mixture is hot. Season to taste. Add the fettuccine and toss to coat. Sprinkle with the parsley. Serve with grated Parmesan cheese, if desired.
Shrimp Fra Diavolo
We make it easy for you to recreate this classic Italian dish that marries sweet shrimp with spicy sauce. Add a few ingredients like white wine and crushed red pepper to our perfectly...
Directions
Print
Heat the oil in a 12-inch skillet over medium-high heat. Add the onion and cook for 5 minutes or until tender-crisp, stirring occasionally. Add the shrimp, crushed red pepper and garlic and cook for 3 minutes, stirring occasionally.Add the wine and cook until almost evaporated, stirring occasionally. Stir in the sauce and cook until the shrimp are cooked through and the mixture is hot. Season to taste. Add the fettuccine and toss to coat. Sprinkle with the parsley. Serve with grated Parmesan cheese, if desired.
Ingredients
1 tablespoon olive oil1 large onion, diced (about 1 cup)1 pound uncooked shrimp (21 to 25 count per pound), peeled and deveined1 teaspoon crushed red pepper2 cloves garlic, minced0.5 cup dry white wine1 jar (23.5 ounces) Prego® Farmers' Market Classic Marinara Sauce8 ounces fettuccine pasta, cooked and drained (about 4 cups cooked)0.25 cup chopped fresh parsley
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