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Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins | Yield: 4-6 servings

Fire up your pasta night with this delicious Shrimp Fra Diavolo with devilish shrimp and linguine tossed in juicy tomatoes, aged Asiago cheese, and lemon zest!


1 lb shrimp, deveined with tails on

1 lb linguine (or pasta of your choice)

2 tbsp olive oil, divided

4 oz. pancetta, roughly chopped into 1/4” cubes

1 1/2 tsp coarse salt, divided, plus more to taste

4 medium cloves garlic, minced

1 tsp crushed red pepper flakes, divided

1 medium shallot, chopped

1 28-oz can of whole peeled tomatoes, crushed

1/2 c. dry white wine

1/4 c. packed fresh basil leaves, gently torn

8 tbsp freshly grated aged Asiago cheese, divided

2 tbsp chopped fresh parsley

Zest of 1 lemon

1/2 tsp freshly ground black pepper

How to make Shrimp Fra Diavolo

Step 1: Following the package directions, cook the linguine in a large pot of salted boiling water until al dente. Reserve 1/4 c of the pasta water and drain the rest.

Step 2: Saute the pancetta in a large skillet or cast-iron pan over medium-low heat for about 5 minutes or until crisp or golden brown. On a paper towel-lined plate, transfer the cooked pancetta and set it aside. Set aside the rendered grease in the pan and adjust the heat to medium. Drizzle 1 tbsp olive oil and swirl to coat the pan.


Step 3: In the meantime, sprinkle the shrimp with 1 tsp salt, black pepper, and 3/4 tsp red pepper flakes. To the pan, add the shrimps and cook for about 2 minutes on each side until opaque and the shrimps form a golden-brown crust. Note that the cooking time of the shrimps varies depending on their sizes. Set the shrimps aside when done.

Step 4: To the same pan, add the rest of the olive oil and swirl to coat the pan. Then, add the shallot and garlic. Sprinkle with the rest of the salt and pepper. Saute for about 2 minutes or until the shallots are translucent.

Step 5: Pour in the white wine and deglaze the pan. Next, add the tomatoes. Put the lid on and let everything simmer for about 10 minutes or until the sauce starts to thicken.

Step 6: To the pan, add the cooked linguine along with the reserved pasta water, shrimp, pancetta, basil, lemon zest, and 6 tbsp grated Asiago cheese. Mix well and season with extra salt.

Step 7: Into serving bowls, divide the pasta. Serve right away garnished with the rest of the Asiago cheese and parsley. Enjoy!

Nutrition Facts:

Serves: 6, Serving Size: 1 small plate
Calories Per Serving: 533, Total Fat 14.4g 18%, Saturated Fat 5.2g, Trans Fat 0g, Polyunsaturated Fat 1.2g, Monounsaturated Fat 4.2g 0%, Cholesterol 139.8mg 47%, Sodium 1382.9mg 60%, Total Carbohydrate 67.9g 25%, Dietary Fiber 4.2g 15%, Sugars 7.2g, Protein 31.9g 64%, Vitamin A 41.4µg 5%, Vitamin C 14.4mg 16%, Calcium 204.3mg 16%, Iron 5mg 28%


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