Skillet Shrimp Fra Diavolo Pasta

Name: Skillet Shrimp Fra Diavolo Pasta
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 serving
Ingredients: 1 tablespoon olive oil; 1/2 cup chopped onion; 1 small fennel bulb; 6 cloves garlic; 1/2 - 1 teaspoon crushed red pepper; 28 ounces crushed tomatoes; 2 3/4 cup water; 1/3 cup cognac; 1 pound dried trottole pasta; 1 pound raw jumbo shrimp; 3 tablespoon heavy cream; 2 tablespoon chopped parsley; salt

User Reviews

5.0

15 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings
6
Calories
498 kcal
Course
Main Course
Cuisine
Italian

Skillet Shrimp Fra Diavolo Pasta

Gael Hudson

Report

Skillet Shrimp Fra Diavolo Pasta Recipe: A bold and spicy one-pot meal combining seafood fra diavolo and pasta cooked right in the sauce for easy clean up! (Plus, Instant Pot Instructions!)

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

1 tablespoon olive oil
1/2 cup chopped onion
1 small fennel bulb
6 cloves garlic, minced
1/2 - 1 teaspoon crushed red pepper
28 ounces crushed tomatoes
2 3/4 cup water
1/3 cup cognac or brandy
1 pound dried trottole pasta or corkscrews
1 pound raw jumbo shrimp, peeled and deveined
3 tablespoon heavy cream
2 tablespoon chopped parsley
salt and pepper

Add to Shopping List

Instructions

Cut the stems off the fennel bulb. Cut the bulb in half and remove the core. Then cut each half in thirds, and slice them thin. Prep the remaining vegetables and herbs.
Place the oil in a large saute pan (with a lid) and set over medium heat. Once the oil is hot, add the onion, fennel, garlic, and crushed red pepper. Sauté for 2-3 minutes to soften. Add the canned tomatoes, water, cognac, and 1 teaspoon salt. Stir and bring to a simmer.
Once the sauce reaches a low boil, stir in the pasta and cover the pot. Boil for 4-5 minutes, lifting the lid to stir once. The pasta should be nearly cooked, but still a little firm in the middle.
Stir in the raw shrimp, cream, and parsley. Simmer another 2-3 minutes to cook the shrimp. Once the shrimp are pink, taste, then season with salt and pepper as needed. Serve warm.

Notes

INSTANT POT INSTRUCTIONS: Place the oil onion, fennel, garlic, and crushed red pepper in the Instant Pot. Set on Sauté. Cook for 3-5 minutes to soften. Add the canned tomatoes, water, cognac, 1 teaspoon salt, and the pasta. Stir well to cover the pasta. Then lock the lid into place and set on Pressure Cook High for 4 minutes. Once it is finished cooking, turn the Instant Pot off, then perform a Quick Release. Once the valve button drops, open the Instant Pot. Add the shrimp, cream, and parsley. Stir well and set on Sauté again for 2-3 minutes to cook the shrimp. Once it's pink, turn off the heat.

Nutrition Information

Show Details

Serving 4ounces Calories 498kcal (25%) Carbohydrates 71g (24%) Protein 28g (56%) Fat 7g (11%) Saturated Fat 2g (10%) Cholesterol 200mg (67%) Sodium 797mg (33%) Potassium 817mg (23%) Fiber 6g (24%) Sugar 8g (16%) Vitamin A 560IU (11%) Vitamin C 23.7mg (26%) Calcium 208mg (21%) Iron 4.7mg (26%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 498 kcal

% Daily Value*

Serving	4ounces
Calories	498kcal	25%
Carbohydrates	71g	24%
Protein	28g	56%
Fat	7g	11%
Saturated Fat	2g	10%
Cholesterol	200mg	67%
Sodium	797mg	33%
Potassium	817mg	17%
Fiber	6g	24%
Sugar	8g	16%
Vitamin A	560IU	11%
Vitamin C	23.7mg	26%
Calcium	208mg	21%
Iron	4.7mg	26%