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Shrimp and Linguine Fra Diavolo Recipe

Shrimp and Linguine Fra Diavolo

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (79)

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Average Rating:

Total Reviews: 79

Showing 21-30 of 79

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  • on January 23, 2011

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    This recipe was good, not great. Unlike many of the previous reviewers I did not find this recipe hot enough. This may have been from the red pepper flakes I was using, but I ended up adding much more and some cayanne pepper. The amount of garlic seemed excessive at first glance but turned out just right after cooking. I would like a little more sauce in this reecipe and definately more spice. I love Emeril, but this one needs a little tweaking.

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  • on January 17, 2011

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    2 tsp red pepper flakes was too hot for me . I added some mushrooms and fresh basil at the end because I thought it needed more flavor .

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  • on November 10, 2010

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    This recipe was easy as well as good!! Next time I won't use as much pasta,I like more sauce than pasta. And it was spicy enough with 1 and half tablespoons of red pepper flakes.

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  • on July 27, 2010

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    This recipe was really good! I didnt substitute anything, i just omitted the red pepper flakes and added italian chicken sausage! It came out wonderful and my whole family loved it!

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  • on April 24, 2010

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    iicook every friday and today icooked this and it was amazing iwant to cook it again

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  • on March 18, 2010

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    I have had many varieties of pasta, and needless to say Diavolo is my absolute favorite. But I just wasted 25 dollars on ingredients for this monstrosity. Seriously, it had next to no flavor, except for the over whelming punch of onion with bland tomato paste flavor. urgh. This is really bad. Try Giada's people, or buy prego even, anything but this.

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  • on February 25, 2010

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    I've made this recipe a few times now. I love it as it is easy and a big time-saver! I made a couple adjustments though: the amount of red pepper flakes is great large- I cut that in half (to 1&1/2 teaspoons and it was still very warm! And I don't use the tom paste. I also add about 1/4 cup heavy cream at the very end. It is such a yummy dish, My family loves it!

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  • on February 06, 2010

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    I make this constantly. I make the sauce separately from the spagetti, use 2 teaspoons of crushed red pepper so it would appeal to non-spicy people and while cooking the sauce I add a pinch of sugar and 1 can of chicken broth and it comes out perfect every time.

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  • on January 17, 2010

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    This is one of the tastiest recipes I've found online! I substituted a pound of breaded chicken tenders for the shrimp (it's what I had on hand and it was awesome.

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  • on December 17, 2009

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    Made this tonight. Very simple for so much flavor. I substituted 1/2 pound of bay scallops for 1/2 of the shrimp. Using only 2 tsp of the red pepper was quite spicy and just perfect for my "buds". Thanks, Emeril, for making quick and easy taste so good!!!

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