Fra Diavolo means “brother devil” but what you need to know is that this gluten-free Low FODMAP Capellini & Shrimp Fra Diavolo is a quick and easy yet elegant pasta and shrimp dish that features tomatoes and hot red peppers.
While it sounds Italian there is much controversy as to whether it originated in Italy, possibly Naples, or if it was an invention of American restaurateurs in New York’s Little Italy or midtown dating back to the 1930s. No matter, while it first appeared on menus with lobster and was the domain of the professional chef, other variations now appear both in restaurants and cookbooks aimed at the home cook.
Makes sense since it is very tasty and very simple.
Keep Frozen Shrimp On Hand
In fact, we recommend that you always keep shrimp in the freezer for last minute meals. They defrost quickly in cool water and even starting from frozen, this dish can get on the table in 30 minutes and please FODMAPers and the rest of the family alike.
We recommend shrimp that does not have any chemical preservatives. Chemicals, such as sodium bisulfite and sodium tripolyphosphate (STPP) are often added to enhance the look of farmed and even wild-caught shrimp, but they affect taste, texture negatively. You can find frozen shrimp without; simply read the labels.
Keep Low FODMAP Pasta on Hand, Too
Similarly, having an array of low FODMAP gluten-free pasta in the cupboard means you always have a meal at hand. Capellini is like thin spaghetti, also called “angel hair”, and works very nicely with this sauce. We love the Jovial brand for its flavor and texture.
If you are a shrimp lover, we think this Low FODMAP Capellini & Shrimp Fra Diavolo will become a regular dish in your house.
And Canned Tomatoes, Of Course
This recipe is very much a “pantry” dish, in the sense that the pasta and canned tomatoes should be staples in your dry pantry, and the shrimp in your freezer.
Many tomato products are low FODMAP and we have an article for you, Are Tomatoes & Tomato Products Low FODMAP?, that we suggest that you read.
FODMAP Information
All recipes are based upon Monash University & FODMAP Friendly science at time of initial publication.
- Canned Tomatoes: Monash University has lab tested canned tomatoes, both round whole tomatoes, as well as Roma (plum). One problem is that most can labels do not distinguish what kind of tomatoes were canned. Both are set at low FODMAP green light serving sizes at 100 g (about ½ cup). The Moderate and High FODMAP levels differ, with the Roma tomatoes being lower FODMAP. Fructose is present in the larger servings. FODMAP Friendly has lab tested canned tomatoes as well; their image shows Roma tomatoes. Their lab tests determined a low FODMAP serving size to be 76 g (½ cup), with the max low FODMAP serving size set at 228 g (1 ½ cups).
- Chilli, red powdered: This chile powder lab tested by Monash University is New Mexico chile powder. It is low FODMAP in 2 g portions, but reaches “Moderate” at 3 g.
- Garlic-Infused Oil: Make your own Garlic-Infused Oil or buy a commercial equivalent for the easiest way to add garlic flavor to your food. Fructans in garlic are not oil-soluble, so garlic-infused oil is low FODMAP.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. Foods will be retested from time to time; in the case of raw ingredients, such as fruits and vegetables, results may vary. All lab tested results are valid and represent a snapshot in time. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.
More Pasta Dishes & Shrimp Recipes – All Low FODMAP
For more quick pasta dishes and shrimp recipes to try:
- Low FODMAP Pasta with Mussels
- Low FODMAP Quick Pasta with Chicken, Broccoli & Goat Cheese
- Pad Thai with Shrimp
- Shrimp & Grits
- Hot & Sour Shrimp Lo Mein
- Pickled Shrimp
- Shrimp & Broccoli with Noodles
- Shrimp Tacos
- Chicken & Shrimp Congee
- Shrimp Scampi
- New England Shrimp Boil
- Shrimp & Corn Chowder
- Spicy Sichuan Noodles and Shrimp Salad
- Buffalo Shrimp Pasta
- Pantry Pasta with Tuna, Lemon & Olives
Capellini & Shrimp Fra Diavolo
This quick pasta dish can be made in less than 30 minutes, even if you are starting with frozen shrimp. It features canned tomatoes, shrimp and hot pepper tossed together with angel hair pasta. Easy enough for a weeknight but fancy enough for guests.
Ingredients:
- 12 ounces (340 g) low FODMAP gluten-free capellini (cooked pasta weight is 680 g)
- Kosher salt
- 3 tablespoons Low FODMAP Garlic-Infused Oil made with olive oil or purchased equivalent such as FODY Garlic-Infused Olive Oil
- 1/2 cup (32 g) finely chopped scallions, green parts only
- 1 pound (455 g) large shrimp (26 to 30 count), defrosted and peeled
- 1 teaspoon chilli powder, such as ground red serrano chilli, plus extra
- 1/4 teaspoon oregano
- Freshly ground black pepper
- 1, 14.5 ounce (411 g) can diced tomatoes
- 3/4 cup (180 ml) dry white wine
- 1 teaspoon unsalted butter, optional
- 1/4 cup (8 g) finely chopped fresh flat leaf parsley
- 2 tablespoons finely chopped fresh basil
Preparation:
-
Bring 5 quarts (4.7 L) of salted water to a boil in a large pot. While pasta water is heating add the oil to a large sauté pan (we use a nonstick) over medium heat until shimmering. Add the scallions and sauté for a couple of minutes or until soft, but not browned. Add the shrimp, 1 teaspoon of chilli and oregano and season with salt and pepper. Toss shrimp around until they are about halfway done (pink); you do want to stop short of them being cooked thoroughly. This step will only take a minute or 2. Remove partially cooked shrimp to a bowl; set aside.
-
By now the water should be at a rolling boil. Add the capellini and cook, stirring frequently, and cook until very al dente. Drain, reserving ½ cup (120 ml) of pasta cooking water.
-
While the pasta is cooking, add tomatoes and wine to the pan and bring to a vigorous simmer. Cook for about 5 minutes or until slightly reduced and thickened. Add the butter if using, stirring it in until it melts; it is optional but enriches the sauce. Add the shrimp back to the pan and toss around in the sauce to coat thoroughly and to almost finish cooking the shrimp. Taste and adjust salt and pepper, if needed.
-
Add the drained pasta to the pan and toss it around with the sauce; tongs work well here. This step will imbue the pasta with the sauce and finish cooking it and the shrimp. Add additional starchy pasta water a tablespoon at a time if needed to loosen up the sauce. Toss in the fresh parsley and basil and plate immediately. Garnish with extra chilli, if desired and serve.
Notes:
Tips
- You can make this spicier if you like by adding more hot pepper – but know your tolerances and triggers as spicy food can be a problem for some.
FODMAP Information
All recipes are based upon Monash University & FODMAP Friendly science at time of initial publication.
- Canned Tomatoes: Monash University has lab tested canned tomatoes, both round whole tomatoes, as well as Roma (plum). One problem is that most can labels do not distinguish what kind of tomatoes were canned. Both are set at low FODMAP green light serving sizes at 100 g (about ½ cup). The Moderate and High FODMAP levels differ, with the Roma tomatoes being lower FODMAP. Fructose is present in the larger servings. FODMAP Friendly has lab tested canned tomatoes as well; their image shows Roma tomatoes. Their lab tests determined a low FODMAP serving size to be 76 g (½ cup), with the max low FODMAP serving size set at 228 g (1 ½ cups).
- Chilli, red powdered: This chile powder lab tested by Monash University is New Mexico chile powder. It is low FODMAP in 2 g portions, but reaches “Moderate” at 3 g.
- Garlic-Infused Oil: Make your own Garlic-Infused Oil or buy a commercial equivalent for the easiest way to add garlic flavor to your food. Fructans in garlic are not oil-soluble, so garlic-infused oil is low FODMAP.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. Foods will be retested from time to time; in the case of raw ingredients, such as fruits and vegetables, results may vary. All lab tested results are valid and represent a snapshot in time. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Delicious! I subbed red pepper flakes since the Serrano powder wasn’t easy to find, and I thought my ancho wouldn’t have enough kick. A teaspoon of crushed red pepper was nicely spicy.
Ohhh a teaspoon! Spicy indeed:) Glad you enjoyed it and thank you for posting. It will help others.