CEimB Shrimp fra diavolo with spinach

by Joanne on August 5, 2010

This weeks recipe was chosen by Jennifer of The Rookie Baker.  This was a great pick for me but questionable for the rest of the family.   My mother doesn’t like shrimp and no one except for me enjoys fra diavolo sauce.

It was needless worry. Rave reviews.  We all loved it.  I was the only one with a criticism which was that it needed more Diavolo!


The recipe uses 3/4 lb whole wheat thin spaghetti, 2 TBS healthy olive oil, 1 lb large shrimp and 3 cups baby spinach. The sauce is whipped up quick using 1 large, chopped sautéed onion, 5 garlic cloves, minced, a cup of wine, 1 TBS tomato paste, 14.5 oz can diced tomatoes, 1 tsp oregano and red pepper flakes to taste (1/4 tsp), salt and pepper.

Boil the pasta al dente, drain and set aside. Sauté the onion in 1 TBS olive oil for 3 minutes, add the garlic for 1 minute.  Add the wine, tomato paste, tomatoes, oregano, red pepper, salt and pepper. Let cook until thick, about 8 minutes.  Add the pasta and shrimp and stir around until the shrimp are cooked, about 3 – 4 minutes. 

My all time favorite tomato paste was anxiously awaiting use in the pantry.  Just perfect for this recipe.  Please visit Jennifer’s site to get the recipe and give it a try.  For the sake of good eats.


My changes:

  • a white onion instead of a red.
  • red wine instead of white
  • 3 fresh Roma tomatoes were chopped and added for a rich tomato sauce along with the canned diced tomatoes.
  • Unfortunately, I had to use frozen spinach. We all enjoy fresh for our lunch time salads so I didn’t dare use it up.


A firm believer of “Vegetables-A-Plenty” at dinner time, sliced and oven roasted zucchini were offered on the side.


Although my mother could only tolerate one shrimp, she LOVED this dish.


Ted agreed that it was missing the spice but he enjoys a little less heat.


Great pick, Jennifer.

I’m sure our CEimB chefs did a wonderful job on this recipe. Unfortunately  I won’t get to see how you all put this dish together until late tonight as Ted and I are off and running (literally… the Beach2Beacon race) to Maine for a long weekend.  I know everyone made this meal look yummy!


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