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Spinach and Shrimp Fra Diavolo

This 20-minute dish is spicy, garlicky, saucy, and loaded with delicious shrimp. Plus, with the addition of spinach you’re also getting a serving of veggies. When you need a perfect low-fat weeknight meal that is quick to pull together, this is it. You can substitute arugula or kale for the spinach if you'd like. —Julie Peterson, Crofton, Maryland
  • Total Time
    Prep: 20 min. Cook: 30 min.
  • Makes
    4 servings

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 5 garlic cloves, minced
  • 1/2 to 1 teaspoon crushed red pepper flakes
  • 1 cup dry white wine
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 3 tablespoons minced fresh basil or 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound uncooked shrimp (26-30 per pound), peeled and deveined
  • 3 cups finely chopped fresh spinach
  • Grated Parmesan cheese, optional

Directions

  • In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 8-10 minutes. Add garlic and pepper flakes; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half. Stir in tomatoes, tomato sauce, basil, oregano, salt and pepper. Cook and stir until sauce is slightly thickened, about 10 minutes.
  • Add shrimp and spinach; cook and stir until shrimp turn pink and spinach is wilted, 3-5 minutes. If desired, sprinkle with cheese.

Test Kitchen tip
  • Serve this saucy dish with pasta, rice, quinoa or Italian bread for dipping.
  • Nutrition Facts
    1-1/2 cups: 235 calories, 9g fat (1g saturated fat), 138mg cholesterol, 727mg sodium, 14g carbohydrate (6g sugars, 4g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.

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    Reviews

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    Average Rating:
    • Diane
      Apr 28, 2020

      This is a great recipe! I basically followed the recipe, but I did use dried basil and jarred minced garlic. I also used frozen shrimp, usually I like to cook with fresh shrimp but there was none to be had at the store that day I have a new found respect for frozen shrimp! I got baby spinach and coarsely chopped it because i didn't want it too fine and get lost in the sauce. And I also was a bit heavy on the red pepper flakes because we like spicy dishes, and I added in some cooked rotini at the end instead of serving it over pasta. Served with a loaf of garlic bread - just the kind you get at the store in the oven ready foil wrapper and it was a perfect and quick meal. I made this just a week ago for the first time and have been asked to make it again tomorrow! Definitely a keeper for my family!

    • Marina
      Oct 18, 2019

      Turned out fine. No complaints, but also didn't taste incredibly special for being a "contest winner." This dish was good, but if you make tomato-based sauces enjoy Italian dishes frequently, this might not stand out.

    • Tomcatlover
      Jun 20, 2019

      Turned out very well. Can make it as spicy as you want, with amount of red pepper flakes.

    • AvidcookGAtoCA
      Jun 1, 2019

      Shrimp is my go to protein for meals in a hurry because it cooks up in minutes; I also keep a bag of frozen peeled RAW shrimp in the freezer - Costco makes it economical to do so. This dish is so easy and delicious as is and my family loved it. Next time I may try subbing Rotel tomatoes with green chilies for the regular diced tomatoes to kick up the heat a notch. I served this with angel hair pasta. Lynne, Volunteer Field Editor

    • Vito
      Apr 12, 2019

      Excellent. Can't go wrong with this recipe.