Shrimp Fra Diavolo With Penne Rigate

  • Yield : 24
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

A spicy tomato sauce bathes sauteed shrimp in this Italian classic.


  • 6 lbs. Barilla® Penne
  • 18 oz. extra-virgin olive oil
  • 6 whole finely chopped onions
  • 168 oz. canned diced tomatoes
  • 6 cups dry white wine
  • 18 cloves minced garlic
  • 1 Tbsp. dried oregano
  • 2 Tbsp. salt
  • 2 Tbsp. pepper
  • 6 lbs. peeled, deveined large shrimp
  • 2 Tbsp. chili flakes
  • 1 1/2 cups chopped fresh parsley
  • 1 1/2 cups chopped fresh basil
  • 2.5 lbs. sweet peas


Step 1

Cook the Barilla® pasta for half the time indicated on the package. Drain pasta and drizzle with some olive oil to prevent from sticking. Place pasta flat on sheet trays or hotel pans and cool in a blast chiller. Alternatively, cool it down in a walk-in cooler. Store in zip lock bags or sealed plastic container; refrigerate and use within several hours.

Step 2

For the tomato sauce: Heat 9 oz. of the oil in a sauce pot. Add the onion and saute until translucent. Add the tomatoes and juices, wine, garlic, and oregano. Simmer until the sauce thickens. Season with salt and pepper. Remove from the heat and cool in batches. Refrigerate.

Step 3

For each serving, to order: Heat 2 tsp oil in a saute pan and add 4 oz. shrimp. Season with salt, pepper, and 1/4 tsp chili flakes. Saute until just cooked through.

Step 4

Reheat 2 cups pasta in boiling salted water for 40 to 60 seconds. Drain and add to a pan with about 3/4 cup sauce. Add the cooked shrimp, 1 Tbsp. parsley, and 1 Tbsp. basil. Toss and plate.

Recipe Type: Tags: , ,
Chef Recommended Cuts
  • Penne
  • PLUS® Penne
  • Whole Grain Penne
Related Recipes:
  • Braised Short Rib Penne

  • Rigatoni Sausage Caponata

  • Baked Orzotto with Cavallo Nero and Spring Peas

  • Campanelle al Salmone

  • Barilla Elbow Mac and Cheese with Turmeric and Roasted Cauliflower

Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1 (531g)
Servings Per Container 24

Amount Per Serving
Calories 690
Calories from Fat 117
% Daily Value*
Total Fat 13g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 145mg
Sodium 1470mg
Total Carbohydrate 100g
Dietary Fiber 7g
Sugars 10g
Protein 31g

Vitamin A 20%
Vitamin C 50%
Calcium 20%
Iron 35%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.