Shrimp Fry Diavola with Gluten-Free Spicy Tomato Fettuccine

Serving Size: 2-3
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Total Time: 35 Minutes


8-9 oz. Pappardelle's Gluten-Free Spicy Tomato Fettuccine
1 lb. shrimp, peeled & deveined
2 Tbsp. butter
1-¼ tsp. kosher salt, divided
2 Tbsp. extra-virgin olive oil
4 cloves garlic, minced
¼ cup white onion, diced
¼ cup white wine
1 (14-oz.) can crushed fire-roasted tomatoes
1 tsp. Calabrian chiles, chopped (or use crushed red pepper flakes)
2 tsp. dried oregano
Parmesan cheese, to taste


  1. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.
  2. Pat shrimp dry with a paper towel. In a large skillet, heat butter on medium-high heat. Add shrimp and ¼ tsp. salt and cook until shrimp is almost cooked through, about 1-2 minutes per side. Remove shrimp from pan and put in a bowl.
  3. Reduce heat to medium and add olive oil, garlic and onion. Cook, stirring frequently, until the garlic starts to become golden, about 1-2 minutes. 
  4. Add wine to deglaze the pan, scraping until the pan is smooth. Once wine is nearly evaporated, add tomatoes, chiles, oregano and 1 tsp. salt. Bring to a simmer, partially covered, until the flavor is smooth and rich, about 7-10 minutes.
  5. Stir in shrimp and cook for 1 more minute.
  6. Divide pasta into serving dishes and garnish with Parmesan. Serve and enjoy!