All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
“Fra Diavolo” is Italian for “devil monk,” and while we certainly want the rest of that story, or to stream the first season of the “devil monk” TV series, we assume its because these flavors are supernaturally good. Succulent shrimp, with a dash of spice, mixed with delightful pasta and a garlicky tomato sauce that's perfection of Biblical proportions. Put down the Dan Brown and the Umberto Eco; we've got the best “devil monk” right here. Tip: Make quick work of mincing garlic by smashing the whole clove with the side of your chef's knife. Then rock the knife back and forth, keeping the tip steady by resting your other hand over the top.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Cook Pasta and Prepare Ingredients
Once water is boiling, add pasta and cook until al dente, 10-12 minutes.
Reserve ½ cup pasta cooking water. Drain pasta in a colander. Set aside.
While pasta cooks, halve French roll, if necessary.
Core tomato and cut into ½" dice.
Stem and coarsely chop parsley.
Pat shrimp dry, and season all over with a pinch of pepper.
Bake the Cheesy Bread
Place roll halves, cut side up, on prepared baking sheet. Top evenly with 2 tsp. olive oil, 1 tsp. Parmesan, half the mozzarella (reserve remaining of each for sauce), and a pinch of pepper.
Bake in hot oven until bread is lightly toasted and cheese is melted, 5-7 minutes.
While cheesy bread bakes, start shrimp.
Start the Shrimp
Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Add shrimp to hot pan and cook undisturbed until seared on one side, 2-3 minutes.
Transfer to a plate. Shrimp will finish cooking in a later step.
Reserve pan; no need to wipe clean.
Make the Sauce
Return pan used to cook shrimp to medium heat. Add 1 Tbsp. olive oil and garlic to hot pan and stir until fragrant, 30-60 seconds.
Add tomatoes and a pinch of salt and pepper. Stir occasionally, mashing tomatoes, until softened, 5-7 minutes.
Add ½ tsp. red wine vinegar (remaining is yours to do with as you wish!), remaining Parmesan, shrimp, pasta, and reserved pasta cooking water. Bring to a simmer. Once simmering, stir occasionally until sauce thickens to coat pasta and shrimp reaches a minimum internal temperature of 145 degrees, 2-3 minutes.
Remove from burner.
Finish the Dish
Stir remaining mozzarella, parsley, and red pepper flakes (to taste) into hot pan until combined.
Plate dish as pictured on front of card. Bon appétit!
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