Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users. if you leave out the parsley.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta.


"Garlic used as it should be used is the soul, the divine essence, of cookery. The cook who can employ it successfully will be found to possess the delicacy of perception, the accuracy of judgment, and the dexterity of hand which go to the formation of a great artist." -Mrs. W. G. Waters, Author

The refrigerator light goes on...

This recipe is so simple and so elegant even though it has a lot of ingredients. I remember when Shrimp Fra Diavolo was a special dish in fine Italian restaurants back in the 1970s. I suppose now it doesn't seem so exotic but that doesn't keep it from being a fine dish. It's one that you can easily serve at a dinner party with a Caesar Salad and still have a lot of time for your guests (just make sure that they like spicy food). They won't even know that it's good for them.


Shrimp Fra Diavolo

Servings: 4 | Serving size: 4 ounces shrimp and 2 ounces pasta with sauce

Cooking Time: 45 Minutes

This recipe can easily be multiplied but does not make very good leftovers. Note: This recipe will be safe for Coumadin (warfarin) users if the parsley is left out.

Shrimp Fra Diavolo recipe from Dr. Gourmet


  • 1 Tbsp olive oil
  • 3 cloves garlic (minced)
  • 1 small onion (diced)
  • 1 28 ounce can whole peeled tomatoes
  • 2 cups water
  • 1/2 cup white wine
  • 1/4 tsp dried oregano leaves
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/4 tsp fresh ground black pepper
  • 3 Tbsp Italian parsley (chopped)
  • 3 Tbsp fresh basil (chiffonade)
  • 4 quarts water
  • 8 ounces whole wheat angel hair pasta or gluten-free pasta
  • spray olive oil
  • 1 lbs large shrimp (peeled and deveined)
  • 2 ounces Parmigiano-Reggiano (grated)

Heat the olive oil in a large sauce pan over medium heat. Add the garlic and onion and cook, stirring frequently, until the onions are softened. Do not let the onions or garlic brown.

Add the tomatoes, water, wine, oregano, cayenne pepper, salt and black pepper. Cook over low-medium heat for about 30 minutes until the tomatoes are soft. Add the parsley and basil and stir. Reduce the heat to low.

Heat the water in a large stock pot over high heat. When the water comes to a boil add the angel hair.

While the pasta is cooking heat a large skillet over medium-high heat. When the pan is hot spray lightly with olive oil and add the shrimp. Cook for about two minutes on one side and then turn. Cook for 1 minute and add the tomato sauce to the skillet.

Using tongs, remove the angel hair allowing it to drain slightly and then add to the tomato sauce and shrimp. Toss well and divide between 4 plates. Top with the grated Parmigiano-Reggiano and serve.

Nutrition Facts

Serving size: 4 ounces shrimp, 2 ounces pasta with sauce

Servings: 4

Amount Per Serving

Calories 503 Calories from Fat 94
% Daily Value
Total Fat 11g 16%
    Saturated Fat 4g 18%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 186mg 62%
Sodium 559mg 23%
Total Carbohydrates 58g 19%
    Dietary Fiber 5g 18%
    Sugars 8g
Protein 38g
Vitamin A 18% Vitamin C 62%
Calcium 31% Iron 36%
Vitamin K 64 mcg Potassium 873 mg
Magnesium 112 mg