Italian shrimp fra diavolo recipe


• Skillet
• Stirrer

• Bowl

• Plate

• Sauce pan

• Spoon for cooking.


• 1 Tb olive oil

1pound uncooked shrimp (21 to 25 count per pound), peeled and deveined

1teaspoon cushed red /

• 2cup dry white wine

1jar (23.5 ounces) Prego® Classic •Italian Sauce8ounces fettuccine pasta, cooked and drained (about 4 cups cooked)

  • Vegetables

      • 2 cloves garlic, minced

    1large onion, diced (about 1 cup)


1. Heat the oil in a 12-inch skillet over medium-high heat.

2. Add the onion and cook for 5 minutes or until tender-crisp, stirring occasionally.

3. Add the shrimp, crushed red pepper and garlic and cook for 3 minutes, stirring occasionally.

4. Add the wine and cook until almost evaporated, stirring occasionally.

5. Stir in the sauce and cook until the shrimp are cooked through and the mixture is hot.

6. Season to taste. Add the fettuccine and toss to coat. Sprinkle with the parsley.

7. Serve with grated Parmesan cheese, if desired.


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