Linguine with Shrimp in a Spicy Marinara Sauce ( Linguine alla Fra Diavolo )


This is an adaptation of "Sally's Quick Sauce" from my cookbook, "Festa del Giardino: A harvest of recipes and family memories". With the addition of hot pepper flakes and a pound of fresh large shrimp it becomes a special entree for a summer dinner party menu.



  • 3 whole cloves of garlic, peeled and sliced
  • 3 tablespoons of olive oil (preferably extra-virgin)
  • ½ teaspoon of crushed hot pepper (optional)
  • 1 pound of large shrimp, peeled and deveined
  • One 28-ounce can of Italian plum tomatoes, crushed (preferably San Marzano)
  • 1 teaspoon of dried oregano (optional)
  • 3 to 4 fresh basil leaves, slivered
  • salt and freshly ground pepper to taste
  • 2 tablespoons of Italian flat-leaf parsley, minced
  • 1 pound of linguine pasta


  1. In a large open skillet or a wok, large enough to hold the pasta and sauce, sauté the garlic in the olive oil over medium heat just until translucent, (being careful not to burn it).  Add the crushed pepper if desired.
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