Shrimp Fra Diavolo for #WeekdaySupper

Shrimp Fra Diavolo | Magnolia Days

How often do you cook dinner during the week? These days it averages about four times a week for me. My goal is to cook all five days, Monday through Friday. Most of my weekday suppers are fairly simple and easy recipes. Sometimes we have sandwich night or soup or salad. Every now and then I make Shrimp Fra Diavolo for a special treat.

Shrimp Fra Diavolo is special. One reason is because it is not exactly inexpensive. A pound of shrimp along with the wine can add up the cost. However, a change from chicken or ground beef is quite nice on occasion. It’s good to splurge every now and then. At least it is a somewhat light meal and on the healthy side.

One other meal I cook is Sunday Supper. If you have been following my blog you know I’m a part of the Sunday Supper Movement. The founder, Isabel of Family Foodie, believes it starts off as one day a week and soon becomes a way of life. I believe that too which is why I’m proud to take part in Weekday Supper. This year will be very exciting to see the recipes shared throughout each week. You can easily find them by searching the hashtag #WeekdaySupper on twitter.

What do you cook for a special meal during the week? Is it to celebrate birthdays or other events? Perhaps you will make Shrimp Fra Diavolo soon and add a little spicy kick into your week.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

Shrimp Fra Diavolo
Prep time
Cook time
Total time
  • 1 pound medium or large shrimp, peeled and deveined
  • 2 to 3 tablespoons olive oil, divided
  • 1 small onion, diced or finely chopped
  • 2 to 3 garlic cloves, minced
  • 1 can (14 to 16 ounces) chopped or diced tomatoes
  • 1 cup dry white wine
  • ½ to 1 teaspoon dried crushed red pepper flakes
  • ½ teaspoon dried oregano leaves
  • 2 tablespoons chopped fresh Italian parsley leaves
  • Salt and fresh ground pepper
  1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and sprinkle with salt and pepper. Saute the shrimp, tossing to cook evenly, until just cooked through (about 2 to 3 minutes). Transfer the shrimp to a plate and set aside.
  2. Add 1 tablespoon olive oil to the skillet if needed. Reduce heat to medium. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook until fragrant, about 1 to 2 minutes. Add the tomatoes and their juices, wine, red pepper flakes, and oregano. Stir to combine and bring to a boil. Reduce heat to low and simmer for 20 minutes or until slightly thickened. Return the shrimp and any shrimp juices from the plate to the skillet. Stir the shrimp into the sauce and cook for 1 minute. Stir in the parsley. Adjust seasoning with salt and pepper to taste. Serve over angel hair, spaghetti, linguine, or fettuccine pasta.
The amount of garlic and red pepper flakes you use depends on your taste preference. Use more garlic if you prefer more garlicky flavor. Likewise with the red pepper flakes, the more you use will increase the spiciness of the dish.

Recipe adapted from one by Giada De Laurentiis on the Food Network website.

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  1. says

    We hardly ever have shrimp during the week and I don’t know why! It’s so easy to make, you know since shrimp takes like 5 minutes to cook haha. We actually found some frozen shrimp in our freezer the other night, it was a nice surprise. Since I have some left over I think I should use it to make this!

  2. says

    That dish looks easy & simple!! Love it ! I cook about 4 – 5 times / week & shrimp is one of my favs coz it’s so easy to put together. This will go on my list :)

  3. says

    This is definitely a special dish, Renee. I adore pasta and shrimp together and don’t make it as often as I’d like. This is a simple, delicious recipe and I can’t wait to make it. Add a glass (or two…or three!) and a crusty loaf of bread, it’s the perfect weeknight meal!

  4. says

    This dish looks simply divine, Renee. You are so right – every now and then we do need to splurge also during the week :) This will be on board to make on a Friday night to celebrate the end of the week :) ~ Bea

  5. says

    Can’t get any better! I’ll have to save this recipe since this is tried and tested. This is absolute visual treat !! I am sure this must have tasted fabulous!

  6. says

    We haven’t had this dish in quite awhile, and it is simple enough to make a weeknight meal special.

    I’ve been cooking every night during the week, and usually either Friday or Saturday we go out. I made stuffed peppers one night this week and because dinner was in an edible “bowl”, everyone felt it was more special than usual.

    • says

      We usually go out on Saturday night too. I would make stuffed peppers but my husband won’t eat bell peppers. Perhaps I could do the stuffing in something else.


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