Saturday, June 26, 2021

Shrimp Fra Diavolo-ish #recipe from @MysteryMacRae


This easy version of Shrimp Fra Diavolo might well be a crime to cooks who live where fresh shrimp is easily available. Rather than reach for the handcuffs, though, think of this as the “Stone Soup” version of the classic dish – you use what you have at hand or can find locally. Feel free to substitute fresh for frozen shrimp, fresh tomatoes for the canned, and fresh oregano for the dried. Go ahead and use more or less garlic, less or more red pepper flakes. Leave out the wine. Substitute olives for the capers. Use beautiful button mushrooms instead of shrimp. Or go crazy and use homemade, fresh pasta. This dish works well with a green salad and crusty bread.



3 tablespoons olive oil

5 cloves garlic, minced

2 tablespoons capers, roughly chopped

1 generous teaspoon dried oregano

1 teaspoon red pepper flakes

1 teaspoon salt

28 ounce can diced tomatoes

½ cup dry white wine

1 pound pre-cooked, frozen shrimp, thawed

½ cup flat leaf parsley, chopped

12 ounces linguini



Sauté garlic, capers, and red pepper flakes in olive oil over medium heat for about 1 minute – until fragrant.

Stir in salt, tomatoes, and wine. Simmer until sauce thickens – about 25 minutes.

While sauce simmers, cook pasta according to package directions.

Stir thawed shrimp into thickened sauce and cook just long enough to heat through.

Drain pasta, add to sauce along with parsley.



The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine since 1990 and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Twitter  or Instagram.



  1. Thank you for the recipe, Molly. It came at a perfect time for me--when I've just bought a bag of frozen shrimp. I'm looking forward to trying your recipe. ~Maya

  2. Wonderful! I hope you enjoy it.

  3. The recipe looks delicious. Thank you for sharing.

  4. I'd call this an egalitarian dish: you can adjust it to your taste (and supplies).
    Well done.

    1. That's a nice way to put it, Libby, and it's a great way to cook. Less stress. We leave notes in the margins of our cookbooks for each other so we know which changes work and which don't. When we remember to date the notes, it makes for an interesting cooking diary.

    2. Great idea about the notes.
      Many of my recipes are on my computer now. I try to remember to write notes after coking to say what changes I made and whether they worked.

    3. Sorry. That comment is from me.

  5. This will be a hit around here! All our favorite stuff. THanks, Molly! Hugs. MJ

  6. This shrimp and pasta dish looks fabulous!