Culinary Collection

Smoky Shrimp Fra Diavolo Linguine

with fresh herbs

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Intermediate

Spice Level: Medium

Contains: Shellfish (Shrimp), Milk, Wheat

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

A little hint of smoke from the fire-roasted tomatoes and a touch of heat from the red pepper flakes…you’ll feel like you’re dining in a Trattoria.

In Your Box (serves 2)

  • 8 oz. Fire Roasted Diced Tomatoes
  • Info
    8 oz. Shrimp
  • 1 Red Onion
  • Info
    5 oz. Linguine
  • 2 fl. oz. White Cooking Wine
  • Info
    ⅘ oz. Tuscan Herb Butter
  • ¼ oz. Parsley
  • 2 Garlic Cloves
  • 0.125 oz. Oregano
  • ¼ tsp. Red Pepper Flakes
Contains: Sulfites
Food intolerance information

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Colander
  • 1 Large Pot
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

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
  1. 1

    Cook the Pasta

    Once water in large pot is boiling, add pasta and 2 tsp. salt and cook until al dente, 10-12 minutes.

    Reserve 1 cup pasta cooking water. Drain pasta in a colander and set aside.

    While pasta cooks, continue recipe.

  2. 2

    Prepare the Ingredients

    Stem and mince oregano.

    Stem and mince parsley.

    Halve and peel onion. Cut one half into 1/4" dice (remaining half is yours to use as you please!).

    Mince garlic.

  3. 3

    Cook the Shrimp

    Pat shrimp dry.

    Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.

    Add shrimp to hot pan and cook until pink and shrimp reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

    Remove from burner. Transfer shrimp to a plate. Reserve pan; no need to wipe clean.

  4. 4

    Make the Sauce

    Return pan used to cook shrimp to medium-high heat. Add 1 Tbsp. olive oil and onion to hot pan. Cook until onion softens, 2-3 minutes.

    Add garlic and cook until fragrant, 30-60 seconds.

    Add white wine and cook until reduced by half, 30-60 seconds.

    Add tomatoes, oregano, half the parsley (reserve remaining for garnish), 1/4 tsp. salt, half the reserved pasta cooking water, and red pepper flakes (to taste). Bring to a simmer.

    Once simmering, stir occasionally until slightly thickened, 4-6 minutes, lightly crushing tomatoes with spoon.

  5. 5

    Finish Pasta and Finish Dish

    Transfer shrimp to hot pan and gently stir until warmed through, 1-2 minutes.

    Add pasta and butter (to taste) and gently toss to coat.

    If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.

    Remove from burner.

    Plate dish as pictured on front of card, garnishing pasta with remaining parsley. Buon appetito!

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