• Bring a large pot of salted water to a boil. Add pasta and cook to al dente, about 8 min. Drain.

  • Meanwhile, toss shrimp with 1 tbsp EVOO and 1/4 tsp salt. Heat a large stainless skillet over med-high. Add shrimp and cook until opaque, about 2 min per side. Transfer to a plate.

  • Reduce heat to medium. Add 2 tbsp EVOO, garlic and crushed red pepper; cook 1 min. Remove from heat, carefully add wine and stir, scraping up browned bits. Return to heat and cook until reduced to a third, 3 min. Add tomatoes, oregano and 1/2 tsp salt; simmer until slightly thickened, 3 min. Return shrimp and any juices to pan and heat through, 1 min. Toss pasta with sauce and parsley. Tip: Click here to learn how to clean shrimp.

Shrimp Swaps: Fra diavolo is great with all kinds of seafood.

  • Stir in cooked lobster meat with the tomatoes to heat through.

  • Nestle cleaned mussels in the sauce, cover pan and cook until shells open, about 8 min.

  • Pick through jumbo lump crab for shells, then add at the end with some of the juices.

Nutrition Facts

562 calories; 12 g total fat; 2 g saturated fat; 780 mg sodium. 70 g carbohydrates; 5 g fiber; 7 g sugar; 35 g protein;