0 from 15 votes
Skillet Shrimp Fra Diavolo Pasta
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!)
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 6
Calories: 498 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 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
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.
Cup of Yum
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
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
% 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.