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Shrimp and Fettuccine Fra Diavolo

Shrimp and Fettuccine Fra Diavolo

Recreate this classic Italian dish in less than 30 minutes using our favorite pasta sauce shortcuts

Spicy Italian shrimp fra diavolo is one of our all-time favorite family-friendly, weeknight dishes.

This recipe is courtesy of Prego Farmers’ Market.

Ingredients

  • 8 Ounces fettuccine pasta
  • 1 Tablespoon olive oil
  • 1 large onion, diced
  • 1 Pound uncooked shrimp, peeled and deveined
  • 1 Teaspoon crushed red pepper
  • 2 cloves garlic, minced
  • 1/2 Cup dry white wine
  • 23 1/2 Ounces ounces classic marinara sauce, such as Prego Farmers’ Market Classic Marinara Sauce
  • 1/4 Cup chopped fresh parsley
  • Parmesan, to garnish

  • 1 tablespoon olive oil
  • 1 large onion, diced (about 1 cup)
  • 1 pound uncooked shrimp (21 to 25 count per pound), peeled and deveined
  • 1 teaspoon crushed red pepper
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 jar (23.5 ounces) Prego® Farmers' Market Classic Marinara Sauce
  • 8 ounces fettuccine pasta, cooked and drained (about 4 cups cooked)
  • 1/4 cup chopped fresh parsley

Heat the oil in a 12-inch skillet over medium-high heat.  Add the onion and cook for 5 minutes or until tender-crisp, stirring occasionally.  Add the shrimp, crushed red pepper and garlic and cook for 3 minutes, stirring occasionally.

Add the wine and cook until almost evaporated, stirring occasionally.  Stir in the sauce and cook until the shrimp are cooked through and the mixture is hot.  Season to taste.  Add the fettuccine and toss to coat.  Sprinkle with the parsley.  Serve with grated Parmesan cheese, if desired.


  • 1 tablespoon olive oil
  • 1 large onion, diced (about 1 cup)
  • 1 pound uncooked shrimp (21 to 25 count per pound), peeled and deveined
  • 1 teaspoon crushed red pepper
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 jar (23.5 ounces) Prego® Farmers' Market Classic Marinara Sauce
  • 8 ounces fettuccine pasta, cooked and drained (about 4 cups cooked)
  • 1/4 cup chopped fresh parsley

Heat the oil in a 12-inch skillet over medium-high heat.  Add the onion and cook for 5 minutes or until tender-crisp, stirring occasionally.  Add the shrimp, crushed red pepper and garlic and cook for 3 minutes, stirring occasionally.

Add the wine and cook until almost evaporated, stirring occasionally.  Stir in the sauce and cook until the shrimp are cooked through and the mixture is hot.  Season to taste.  Add the fettuccine and toss to coat.  Sprinkle with the parsley.  Serve with grated Parmesan cheese, if desired.


  • 1 tablespoon olive oil
  • 1 large onion, diced (about 1 cup)
  • 1 pound uncooked shrimp (21 to 25 count per pound), peeled and deveined
  • 1 teaspoon crushed red pepper
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 jar (23.5 ounces) Prego® Farmers' Market Classic Marinara Sauce
  • 8 ounces fettuccine pasta, cooked and drained (about 4 cups cooked)
  • 1/4 cup chopped fresh parsley

Heat the oil in a 12-inch skillet over medium-high heat.  Add the onion and cook for 5 minutes or until tender-crisp, stirring occasionally.  Add the shrimp, crushed red pepper and garlic and cook for 3 minutes, stirring occasionally.

Add the wine and cook until almost evaporated, stirring occasionally.  Stir in the sauce and cook until the shrimp are cooked through and the mixture is hot.  Season to taste.  Add the fettuccine and toss to coat.  Sprinkle with the parsley.  Serve with grated Parmesan cheese, if desired.


  • 1 tablespoon olive oil
  • 1 large onion, diced (about 1 cup)
  • 1 pound uncooked shrimp (21 to 25 count per pound), peeled and deveined
  • 1 teaspoon crushed red pepper
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 jar (23.5 ounces) Prego® Farmers' Market Classic Marinara Sauce
  • 8 ounces fettuccine pasta, cooked and drained (about 4 cups cooked)
  • 1/4 cup chopped fresh parsley

Heat the oil in a 12-inch skillet over medium-high heat.  Add the onion and cook for 5 minutes or until tender-crisp, stirring occasionally.  Add the shrimp, crushed red pepper and garlic and cook for 3 minutes, stirring occasionally.

Add the wine and cook until almost evaporated, stirring occasionally.  Stir in the sauce and cook until the shrimp are cooked through and the mixture is hot.  Season to taste.  Add the fettuccine and toss to coat.  Sprinkle with the parsley.  Serve with grated Parmesan cheese, if desired.


  • 1 tablespoon olive oil
  • 1 large onion, diced (about 1 cup)
  • 1 pound uncooked shrimp (21 to 25 count per pound), peeled and deveined
  • 1 teaspoon crushed red pepper
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 jar (23.5 ounces) Prego® Farmers' Market Classic Marinara Sauce
  • 8 ounces fettuccine pasta, cooked and drained (about 4 cups cooked)
  • 1/4 cup chopped fresh parsley

Heat the oil in a 12-inch skillet over medium-high heat.  Add the onion and cook for 5 minutes or until tender-crisp, stirring occasionally.  Add the shrimp, crushed red pepper and garlic and cook for 3 minutes, stirring occasionally.

Add the wine and cook until almost evaporated, stirring occasionally.  Stir in the sauce and cook until the shrimp are cooked through and the mixture is hot.  Season to taste.  Add the fettuccine and toss to coat.  Sprinkle with the parsley.  Serve with grated Parmesan cheese, if desired.


  • 1 tablespoon olive oil
  • 1 large onion, diced (about 1 cup)
  • 1 pound uncooked shrimp (21 to 25 count per pound), peeled and deveined
  • 1 teaspoon crushed red pepper
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 jar (23.5 ounces) Prego® Farmers' Market Classic Marinara Sauce
  • 8 ounces fettuccine pasta, cooked and drained (about 4 cups cooked)
  • 1/4 cup chopped fresh parsley

Heat the oil in a 12-inch skillet over medium-high heat.  Add the onion and cook for 5 minutes or until tender-crisp, stirring occasionally.  Add the shrimp, crushed red pepper and garlic and cook for 3 minutes, stirring occasionally.

Add the wine and cook until almost evaporated, stirring occasionally.  Stir in the sauce and cook until the shrimp are cooked through and the mixture is hot.  Season to taste.  Add the fettuccine and toss to coat.  Sprinkle with the parsley.  Serve with grated Parmesan cheese, if desired.


  • 1 tablespoon olive oil
  • 1 large onion, diced (about 1 cup)
  • 1 pound uncooked shrimp (21 to 25 count per pound), peeled and deveined
  • 1 teaspoon crushed red pepper
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 jar (23.5 ounces) Prego® Farmers' Market Classic Marinara Sauce
  • 8 ounces fettuccine pasta, cooked and drained (about 4 cups cooked)
  • 1/4 cup chopped fresh parsley

Heat the oil in a 12-inch skillet over medium-high heat.  Add the onion and cook for 5 minutes or until tender-crisp, stirring occasionally.  Add the shrimp, crushed red pepper and garlic and cook for 3 minutes, stirring occasionally.

Add the wine and cook until almost evaporated, stirring occasionally.  Stir in the sauce and cook until the shrimp are cooked through and the mixture is hot.  Season to taste.  Add the fettuccine and toss to coat.  Sprinkle with the parsley.  Serve with grated Parmesan cheese, if desired.


  • 1 tablespoon olive oil
  • 1 large onion, diced (about 1 cup)
  • 1 pound uncooked shrimp (21 to 25 count per pound), peeled and deveined
  • 1 teaspoon crushed red pepper
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 jar (23.5 ounces) Prego® Farmers' Market Classic Marinara Sauce
  • 8 ounces fettuccine pasta, cooked and drained (about 4 cups cooked)
  • 1/4 cup chopped fresh parsley

Heat the oil in a 12-inch skillet over medium-high heat.  Add the onion and cook for 5 minutes or until tender-crisp, stirring occasionally.  Add the shrimp, crushed red pepper and garlic and cook for 3 minutes, stirring occasionally.

Add the wine and cook until almost evaporated, stirring occasionally.  Stir in the sauce and cook until the shrimp are cooked through and the mixture is hot.  Season to taste.  Add the fettuccine and toss to coat.  Sprinkle with the parsley.  Serve with grated Parmesan cheese, if desired.


  • 1 tablespoon olive oil
  • 1 large onion, diced (about 1 cup)
  • 1 pound uncooked shrimp (21 to 25 count per pound), peeled and deveined
  • 1 teaspoon crushed red pepper
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 jar (23.5 ounces) Prego® Farmers' Market Classic Marinara Sauce
  • 8 ounces fettuccine pasta, cooked and drained (about 4 cups cooked)
  • 1/4 cup chopped fresh parsley

Heat the oil in a 12-inch skillet over medium-high heat.  Add the onion and cook for 5 minutes or until tender-crisp, stirring occasionally.  Add the shrimp, crushed red pepper and garlic and cook for 3 minutes, stirring occasionally.

Add the wine and cook until almost evaporated, stirring occasionally.  Stir in the sauce and cook until the shrimp are cooked through and the mixture is hot.  Season to taste.  Add the fettuccine and toss to coat.  Sprinkle with the parsley.  Serve with grated Parmesan cheese, if desired.


  • 1 tablespoon olive oil
  • 1 large onion, diced (about 1 cup)
  • 1 pound uncooked shrimp (21 to 25 count per pound), peeled and deveined
  • 1 teaspoon crushed red pepper
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine
  • 1 jar (23.5 ounces) Prego® Farmers' Market Classic Marinara Sauce
  • 8 ounces fettuccine pasta, cooked and drained (about 4 cups cooked)
  • 1/4 cup chopped fresh parsley

Heat the oil in a 12-inch skillet over medium-high heat.  Add the onion and cook for 5 minutes or until tender-crisp, stirring occasionally.  Add the shrimp, crushed red pepper and garlic and cook for 3 minutes, stirring occasionally.

Add the wine and cook until almost evaporated, stirring occasionally.  Stir in the sauce and cook until the shrimp are cooked through and the mixture is hot.  Season to taste.  Add the fettuccine and toss to coat.  Sprinkle with the parsley.  Serve with grated Parmesan cheese, if desired.


Watch the video: Γαριδομακαρονάδα. Yiannis Lucacos (October 2021).