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A little heat, a little tang, crispy pancetta, juicy shrimp, and plenty of cheesy goodness—this is my RGJ spin on classic Shrimp Fra Diavolo.
The original recipe called for linguine and Asiago, but the RGJ kitchen had other plans. Tonight, wide egg noodles stepped in for the linguine, Gouda replaced the Asiago, and a squeeze of fresh lemon juice brought everything together.
And because we’re cooking the RGJ way, we’re not letting a little pantry improvisation stand between us and dinner.
The result? A cozy skillet supper with a tomato-rich, lightly spicy sauce wrapped around tender shrimp and wide egg noodles, finished with crispy pancetta and melty Gouda.
This one is definitely going in the “make it again” pile.
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Tools From the Kitchen:
Large pot for pasta
Large cast-iron skillet
Slotted spoon
Tongs
Colander
Chef’s knife
Cutting board
Measuring cups and spoons
Paper towels
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Ingredients:
For the Pasta & Shrimp
1 lb wide egg noodles
1 lb raw shrimp, peeled and deveined
4 oz pancetta, roughly chopped into ¼-inch pieces
2 Tbsp olive oil, divided
1½ tsp coarse salt, divided
½ tsp freshly ground black pepper
1 tsp crushed red pepper flakes, divided
For the Sauce:
½ medium onion, finely chopped
4 cloves garlic, minced
½ cup dry white wine
1 (14.5-oz) can diced tomatoes with Italian seasoning and garlic
1 (14.5-oz) can stewed tomatoes with Italian seasoning and garlic
½ tsp dried basil
½ tsp dried parsley
1–2 Tbsp fresh lemon juice, to taste
¼ cup reserved starchy pasta water, plus more if needed
To Finish:
1 cup shredded Gouda, divided
Crispy pancetta
Additional dried parsley, if desired
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Prepare:
1. Bring a large pot of salted water to a boil. Cook the wide egg noodles according to the package directions. Before draining, reserve ¼ cup of the starchy pasta water. Drain the noodles and set aside.
2. Heat a large cast-iron skillet over medium-low heat. Add the chopped pancetta and cook until crisp and golden brown, about 5 minutes. Remove the pancetta with a slotted spoon and place it on a paper towel-lined plate. Keep the rendered pancetta fat in the skillet.
3. Increase the skillet heat to medium and add 1 Tbsp olive oil. Season the shrimp with about 1 tsp salt, the black pepper, and ¾ tsp of the crushed red pepper flakes.
Add the shrimp in a single layer and cook until opaque and lightly golden, about 2 minutes per side, depending on size. Remove the shrimp and set aside.
4. Add the remaining 1 Tbsp olive oil to the skillet. Add the chopped onion, sauté 3-4 minutes until tender and translucent, then add garlic. Cook 30 seconds until fragrant. Season with the remaining salt and red pepper flakes.
5. Pour in the white wine, scraping up all those flavorful browned bits from the bottom of the skillet. Let it simmer briefly.
6. Add both cans of tomatoes and their juices. Stir in the dried basil and parsley. Cover and simmer over medium-low heat for about 10 minutes, stirring occasionally, until the sauce begins to thicken.
7. Add the cooked wide egg noodles, reserved pasta water, shrimp, and crispy pancetta to the skillet. Toss everything together until the noodles are coated in that tomato sauce.
8. Remove the skillet from the heat. Add ½ cup of the shredded Gouda and toss until melted and incorporated. Add the remaining Gouda and toss again.
9. Finish with 1 Tbsp fresh lemon juice. Taste and add more lemon juice if desired.
Adjust the salt, pepper, and red pepper flakes to taste.
10. Divide the pasta among bowls and finish with extra Gouda and a sprinkle of parsley. Then grab a fork and dig in!
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Notes From the Kitchen:
The cans of diced and stewed tomatoes already had Italian seasoning and garlic, so I kept the additional herbs simple. If using plain tomatoes, you may want to increase the basil and parsley.
Wide egg noodles aren’t traditional for Fra Diavolo, but they worked beautifully here. They’re hearty, comforting, and excellent at catching all that sauce.
Gouda gives this version a mellow, creamy finish. Add it off the heat so it melts smoothly into the sauce.
A little fresh lemon juice brightens the whole dish and helps balance the richness of the pancetta and Gouda.
And that pancetta fat?
Keep it! It’s part of the flavor foundation for the sauce.
Heat level: The red pepper flakes give this dish its Fra Diavolo personality. Start where the recipe calls for and adjust to your own heat tolerance.
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