Barefoot Contessa’s Shrimp Fra Diavolo with Red Zinfandel (for 1)


For this delectable shrimp dinner, we’re recreating Barefoot Contessa’s Shrimp Fra Diavolo. We make a zesty arrabbiata sauce with sauteed onions, bell peppers, carrots, garlic, and olive oil, then simmer with chopped San Marzano plum tomatoes, basil, red wine, and light cream. When the sauce is ready, we saute shrimp with olive oil, garlic, red pepper flakes, red zinfandel wine, and fresh parsley, then combine with the sauce and cooked penne. Topped with Parmesan. #WeLuvDaShrimp!



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