Spicy Shrimp Fra Diavolo

A fiery seafood pasta that comes together quick—perfect for weeknights.

Ingredients:

• 2 lbs 16/20 shrimp, cleaned and deveined
• 3 pints cherry or grape tomatoes, rinsed and halved
• 4 Italian long hot peppers, chopped into thirds (keep seeds in for extra heat)
• 6 garlic cloves, smashed with the side of a knife
• ½ cup quality extra virgin olive oil
• Fresh parsley, chopped (for garnish)
• 1 lb pasta (we used bucatini in the photo)
• Crusty Italian bread, for serving

Instructions:

1. In a large stainless-steel pan, heat the olive oil over medium. Add your smashed garlic and chopped peppers, and let them simmer until fragrant.
2. Toss in the halved tomatoes and turn the heat to medium-high. Cook until the tomatoes start to break down, stirring often. Use the back of a spoon to help squash any stubborn ones that don’t want to burst.
3. While the sauce simmers, bring a large pot of salted water to a boil and cook your pasta to al dente.
4. Once the tomatoes have broken down, add the shrimp right into the sauce. Cover with a lid and let them steam until fully cooked—this doesn’t take long.
5. Toss the drained pasta directly into the pan with the sauce (or pour the sauce over the pasta in a large serving bowl) and mix well to coat everything.

Serving Suggestions:

Top with fresh chopped parsley and serve with toasted Italian bread. We like to rub the bread with a cut clove of garlic and drizzle it with a little olive oil before toasting—simple but next level.

Notes & Tips:

This dish cooks fast, so I recommend prepping your tomatoes, shrimp, and other ingredients ahead of time. You’ll be able to throw it all together while the pasta water comes up to temp. Weeknight win, every time.