Shrimp & linguine fra diavolo from Modern Comfort Food (page 130) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • megan_b5otez on April 08, 2026

    This was amazing!! I doubled the panko

  • christopher_l6hth4 on March 02, 2026

    If using Rao's you can cut back or eliminate the red pepper flakes. Rao's has a pretty good kick.

  • Rinshin on February 13, 2025

    Very good. Besides shrimp, this recipe uses only onion, garlic, and white wine for the sauce, so the quality of the arrabbiata sauce is important. I used Delizie di Calabria Arrabbiata Pasta Sauce brand with mild spiciness. To enhance the umami flavor, I added about an inch of anchovy paste and a teaspoon of uni sauce. While shrimp works well, other seafood should pair nicely with this sauce too. I omitted the panko topping and, although Italians might not approve, I used Parmesan instead because I prefer cheese with tomato-based sauces. Great weeknight meal with a simple green salad. Took less than 45 minutes from start to finish.

  • kkmatti on January 16, 2025

    Very good recipe. The shrimp is a very subtle background note because the sauce has a strong flavor. We forgot to add the bread crumbs when we served it and it didn't need it.

  • Susanbk on April 08, 2023

    Excellent as written. Made her arrabbiata sauce on p. 142 to go with it. Has a pleasant kick - not too much but just enough. We had arrabiata sauce left over, froze it, and enjoyed it a couple of weeks after.

  • BrendaD1962 on August 29, 2021

    Another winner from Ina. I’m not fond of crumbs on pasta so I left them off, but otherwise followed the recipe. This turned out exceptionally well and it made a lot so my husband and I had plenty of leftovers. We loved it and can’t wait to have it again.

  • stef on November 19, 2020

    Made this with the Arrabbiata sauce recipe in this book. Shrimp had a nice crunch to them. Next time I will sprinkle the toasted panko crumbs on individual servings. Not too spicy for us.

  • Kinhawaii on November 08, 2020

    We loved this too - but had Rao’s marinara sauce. We don’t like it very spicy so additional red pepper flakes were enough. Delicious!

  • anya_sf on November 05, 2020

    Using Rao's arrabbiata sauce, this was very quick and easy. The sauce had a kick, so I omitted the red pepper flakes (to keep my son happy). Cooking method ensured the shrimp were not overcooked. The flavorful sauce did overpower the taste of the shrimp, which made my son happy, as he doesn't love shrimp (I don't know what is wrong with him).

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