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The Chef’s Table

Created by the Chefs of Maggiano’s Little Italy

April 28, 2015

Did you know that our Maggiano’s Sauces are available at your neighborhood restaurant and at participating stores like Spec’s, Sprouts, and Alberston’s? Now that you know, our Shrimp Fra Diavolo recipe may come in handy. Enjoy!

1 lb Linguine, cooked according to package directions, held warm, do not rinse
1 oz Olive oil
1 ½ lbs Shrimp 21/25 count, thawed, peeled, and deveined
½ cup White wine
1 jar, 25 oz Maggiano’s Diavolo Sauce
3 Tbsp, Parsley, chopped

Cook the linguine pasta and strain in a colander and hold warm. At the same time, in a large saucepan, heat the olive oil and add the shrimp and cook for approximately 1 - 2 ,minutes, turn over, add the 1 jar of Maggiano’s Diavolo Sauce and cook for approximately, 2 -3 minutes. Add the warm linguine pasta (Feel free to substitute a  gluten-free pasta of your choice) and half the chopped parsley. Using a wooden spoon, slowly continue to cook the pasta with the sauce and shrimp for approximately 1 - 2 minutes. Place into a serving dish and garnish the top with the other half of the chopped parsley. 

We invite you to the warm atmosphere at Maggiano’s Little Italy for your next meal or special occasion. We also invite you to join our E-club, follow us on InstagramTwitter and Pinterest, and watch us on YouTube for more chef tips, recipes and ideas.

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