Shrimp Diavolo Linguine

Shrimp Diavolo Linguine

with DIY Chili Oil

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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 Time25 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g



56 g

Onion, chopped

370 mL

Crushed Tomatoes with Garlic and Onion

1 tsp

Chili Flakes


1 tbsp

Italian Seasoning

170 g



56 g

Baby Spinach

¼ cup

Parmesan Cheese, shredded


1 unit


Not included in your delivery

¼ tsp

Salt and Pepper*

2 tsp


1.5 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories660 kcal
Fat17 g
Saturated Fat5 g
Carbohydrate94 g
Sugar15 g
Dietary Fiber12 g
Protein40 g
Cholesterol190 mg
Sodium1850 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
Paper Towel
Medium Bowl
Large Non-Stick Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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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 (use same for 4 ppl.) Cover and bring to a boil over high heat. Add linguine to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return linguine to same pot, off heat.


While linguine cooks, zest half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Drain and rinse shrimp, using a strainer, then pat dry with paper towels. Add shrimp and half the Italian Seasoning to a medium bowl. Season with salt and pepper, then toss to coat.


Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then 1/4 tsp chili flakes (dbl for 4 ppl). Cook, stirring often, until fragrant, 30 sec. Carefully transfer to a small bowl and set aside.


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


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


Divide shrimp diavolo between plates. Drizzle 1/4 tsp chili oil over each plate. (NOTE: Reference heat guide). Sprinkle Parmesan over top. Squeeze over a lemon wedge, if desired.