Raspberry Spicy Diavolo With Linguini

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Is there anything better than a 15 minute dinner recipe? Pasta recipes are IDEAL for a quick and easy dinner because it's ready in just minutes, it's versatile, and it's always a crowd pleaser.

Speaking of fast cooking, I love using shrimp in pasta because I always have a bag hidden in my freezer. Of course, fresh shrimp works very well, too. Either way, you'll want to start with raw, peeled, and duped shrimp for this Spicy Shrimp Fra Diavolo recipe.

To pair with the tender shrimp, sauté the garlic and chili flakes in a little olive oil between the white wine and the whole peeled tomatoes.

This entire dish comes together in just 15 minutes, and if you keep a pantry and freezer well stocked, you probably have all the ingredients in your kitchen as I write.

Pro tip: When you cook shrimp at home, the secret is not overcooking them. Thawed shrimp take just 2-3 minutes per side. You will know that shrimp cook when it turns light pink.

For pasta, I decided to use whole wheat linguine that adds protein and fiber to the plate, along with a rich texture. That said, use whatever pasta you have on hand.

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Before serving, garnish with any fresh herbs you have, such as basil or parsley. And of course, don't forget the Parmesan cheese.

Your fork is waiting.

Raspberry Spicy Diavolo With Linguini

An easy 15-minute dinner recipe, this spicy shrimp paste is made with tomatoes, garlic, chili flakes, and linguine.

Preparation time: 10 minutes Cook time 15 minutes Total time 25 minutes

Servings4 Calories 426kcal


  • 8 ounces linguine (or pasta of choice)
  • 2 tablespoons olive oil (divided)
  • 12 ounces shrimp (raw, peeled and deveined)
  • salt and pepper to taste)
  • 3 garlic cloves (minced)
  • 2 teaspoons of chili flakes (more or less to taste)
  • 1/2 cup of white wine
  • 32 ounces whole peeled tomatoes
  • Parmesan cheese (to taste)
  • chopped basil (optional garnish)


  • Cook the linguine according to the package directions.
  • Dry the shrimp with a paper towel and sprinkle both sides with salt and pepper to taste.
  • While the pasta is cooking, heat a deep skillet over medium-high heat. Add 1 tablespoon of olive oil. Place the shrimp in a hot skillet in a single layer and cook for 2 minutes per side or until pink. Remove from the pan and set aside.
  • In the same hot skillet, add 1 remaining tablespoon of olive oil, garlic, and chili flakes. Heat for 20 seconds or until garlic is fragrant. Pour in the white wine and deglaze with a wooden spoon. Add the tomatoes and gently separate them with a wooden spoon. Sprinkle with another pinch of salt and pepper.
  • Add reserved shrimp back to skillet, along with reserved cooked pasta. Sprinkle Parmesan cheese to taste and garnish with basil if desired.


Serving: 1 cup | Calories: 426kcal | Carbohydrates: 53g | Protein: 26g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 214mg | Sodium: 1006mg | Potassium: 670 mg | Fiber: 4g | Sugar: 7g | Vitamin A: 560 IU | Vitamin C: 25.2mg | Calcium: 216mg | Iron: 5 mg

Want quicker, healthier dinner ideas? Check out my Pinterest board!


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