Shrimp Diavolo Linguine

Shrimp Diavolo Linguine

with DIY Garlic-Chili Oil

Read more

Garlic-chili oil brings restaurant-worthy flavour to this simple but elevated seafood pasta. Steamy linguine noodles hold onto the golden-seared shrimp and rich tomato sauce for a perfect bite every time.

Tags:QuickEasy Clean-upSpicy

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g



113 g

Yellow Onion

370 mL

Crushed Tomatoes

1 tsp

Chili Flakes

1 tbsp

Italian Seasoning

170 g



6 g


56 g

Baby Spinach

¼ g

Parmesan Cheese


Not included in your delivery

2 tsp


¼ tsp

Salt and Pepper*

2.5 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2887 kJ
Calories690 kcal
Fat21 g
Saturated Fat4 g
Carbohydrate87 g
Sugar19 g
Dietary Fiber8 g
Protein37 g
Cholesterol185 mg
Sodium1410 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Garlic Press
Paper Towel
Medium Bowl
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Wash and dry all produce.

Heat Guide for Step 6: 1/4 tsp mild, 1/2 tsp medium and 1 tsp spicy!

Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Add linguine to the pot of boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. When pasta is tender, reserve 1/4 cup pasta water (dbl for 4 ppl), then drain pasta. Return pasta to the same pot, off heat.


While pasta cooks, peel, then mince or grate the garlic. Halve, peel, then cut half the onion into 1/4-inch pieces (whole onion for 4 ppl). Drain and rinse the shrimp, then pat dry with paper towels. Toss the shrimp with half the Italian Seasoning in a medium bowl. Season with salt and pepper.


Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then half the garlic and 1/4 tsp chili flakes (dbl for 4 ppl). Cook, stirring often, until fragrant, 1-2 min. Carefully transfer to a small bowl and set aside.


Heat the same pan over medium-high heat. Add 1/2 tbsp oil (dbl for 4 ppl), then the shrimp. Cook, stirring occasionally, until the shrimp just turns pink, 1-2 min.** Transfer shrimp to a plate. Add the onions to the same pan. Cook, stirring occasionally, until the onions soften, 2-3 min.


Add the crushed tomatoes, reserved pasta water, remaining garlic and remaining Italian Seasoning to the pan with the onions. Cook, stirring occasionally, until sauce thickens slightly, 3-4 min. Remove pan from heat. Add spinach and shrimp. Stir, until spinach is wilted, 1-2 min. Season with salt and pepper. Pour tomato and shrimp sauce over the pasta in the large pot. Toss to combine.


Divide shrimp diavolo between plates. Drizzle a 1/4 tsp garlic-chili oil over each plate. (NOTE: Reference the Heat Guide). Sprinkle Parmesan cheese over top.