Skillet Shrimp Fra Diavolo Pasta
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
6
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Calories
498 kcal
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Course
Main Course
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Cuisine
Italian
Skillet Shrimp Fra Diavolo Pasta
Description
This recipe begins by sautéing onion, fennel, garlic, and crushed red pepper in olive oil to soften aromatic vegetables and develop base flavors. Crushed tomatoes, water, and cognac are added with salt and brought to a simmer before the dry trottole pasta is stirred into the sauce and cooked covered until just tender. This method allows the pasta to absorb the tomato sauce flavors while cooking.
Raw shrimp are then stirred in along with heavy cream and parsley, cooking just until the shrimp turn pink and the sauce is creamy with a slight spicy kick. The combination of fennel's mild anise aroma, the heat from the red pepper, and the richness of tomato and cream creates a balanced, hearty dish.
Fra Diavolo pasta suits well as a flavorful main course, best served warm and accompanied by a simple green salad or crusty bread. It can also be made in an Instant Pot using sauté and pressure cook functions for convenience.
The notes highlight using the sauté function to soften vegetables before pressure cooking the pasta and liquid for 4 minutes, followed by quick release and adding shrimp and cream back in for a final sauté to complete cooking.
Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion chopped
- 1 fennel bulb small
- 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 trottole pasta or corkscrews, dried
- 1 pound Shrimp peeled and deveined, raw, jumbo
- 3 tablespoon heavy cream
- 2 tablespoon parsley chopped
- salt and pepper
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 method: sauté vegetables, add sauce, water, and pasta, pressure cook 4 minutes, quick release, add shrimp and cream, then sauté a few minutes until shrimp are pink.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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