One-Pot Weeknight: Shrimp Fra Diavolo

Hi friends! It’s Monti, and I’m back in the ZENB kitchen today with a one-pot weeknight easy meal that's both elegant and, dare I say, a little bit exciting. We're making Shrimp Fra Diavolo, a classic Italian-American number with a vibrant tomato sauce and perfectly plump shrimp.

Now, "Fra Diavolo" translates to "Brother Devil," which might have you thinking this is a fiery dish. And while it does have a kick, thanks to the red pepper flakes, the real beauty here is the customization. You have the power to adjust the spice level to your own taste a dash for a subtle warmth or a pinch more for a real kick. It's your kitchen, your rules.

This recipe is a lifesaver for busy weeknights. Everything comes together in about 30 minutes, but the flavors are so rich and satisfying it feels like something truly special. And here's the best part — it's easy on the budget. We're using pantry staples like crushed tomatoes and frozen shrimp  no need to splurge at the market. You can enjoy a delicious, restaurant-quality meal without breaking the bank.

Of course, if you're feeling a bit more adventurous, there's always room for a little substitution. For an extra-impressive dinner party dish, substitute scallops or even lobster chunks for the shrimp.

How To Make ZENB Shrimp Fra Diavolo

We start by cooking NEW! ZENB Linguine and then drain it just before al dente, reserving a little of the pasta water. Then we sear the shrimp in the same pot, no need to rinse. The shrimp create a deeply flavored fond in the pan that we use to build a robust flavor base with onions, garlic, and smoky red pepper flakes.  Deglazing the pan with white wine adds depth, and then we welcome in a chorus of crushed tomatoes, a sprinkle of fresh oregano, and a touch of salt. Let the sauce simmer for a bit to let all the ingredients get acquainted, then toss in the cooked ZENB Linguine and shrimp. That’s it! You’re done!

A final flourish of fresh basil adds a pop of color and freshness, and voila! You've just created a restaurant-worthy dish in record time!

Serves: 4


  • 1 box (8 ounces) ZENB Linguine Pasta made from 100% Yellow Peas, uncooked
  • 2 teaspoons olive oil, divided
  • 8 ounces raw medium shrimp, peeled, deveined (31/35 count)
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, thinly sliced
  • 1 teaspoon crushed red pepper flakes
  • 1 cup white wine
  • 2 cups crushed San Marzano tomatoes
  • 1 teaspoon fresh oregano, chopped
  • 1/4 teaspoon kosher salt
  • 1 tablespoon chopped fresh basil, for garnish


  1. In a large, deep skillet, cook ZENB Pasta as directed on the package. Reserve 1/4 cup of pasta cooking water; drain.
  2. In the same pan, heat 1 teaspoon oil on medium-high heat. Add shrimp; cook for 1-2 minutes until translucent. Transfer shrimp to a plate.
  3. Heat the remaining oil in the same skillet on medium heat. Add onion; cook for 3-4 minutes, stirring occasionally, until tender. Add garlic and crushed red pepper flakes; cook for 1 minute until fragrant.
  4. Stir in wine; cook for 3-4 minutes, stirring occasionally, until reduced by half.
  5. Add tomatoes, oregano, and salt; cook for 5-8 minutes, stirring occasionally until reduced and flavors develop. If the sauce is too thick, use a little of the reserved pasta water to thin it.
  6. Add pasta and cooked shrimp; cook for 1 minute until the pasta is coated and the sauce thickens. Top with basil before serving.

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