Shrimp Fra Diavolo (Printable)
Succulent shrimp in a fiery, garlicky tomato sauce. A bold Italian-American classic with red pepper heat.
# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables & Aromatics
02 - 3 tbsp olive oil
03 - 1 medium yellow onion, finely chopped
04 - 4 garlic cloves, minced
05 - 1 (28 oz) can crushed tomatoes
06 - 1/4 cup dry white wine
07 - 1/2 tsp crushed red pepper flakes, adjust to taste
08 - 1 tsp dried oregano
09 - 1/2 tsp dried basil
10 - Salt and freshly ground black pepper, to taste
11 - 2 tbsp fresh parsley, chopped
12 - 1 tbsp fresh basil, chopped (optional)
→ For Serving
13 - 12 oz spaghetti or linguine (optional)
14 - Lemon wedges (optional)
# How To Make It:
01 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
02 - Stir in the minced garlic and crushed red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
03 - Pour in the dry white wine and let it simmer for 2 minutes, allowing the alcohol to cook off and the liquid to reduce slightly.
04 - Add the crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Stir to combine and simmer uncovered for 10 to 12 minutes until the sauce thickens slightly.
05 - Add the peeled and deveined shrimp to the skillet, stirring to coat them in the sauce. Cook for 3 to 4 minutes, turning once, until the shrimp turn pink and are just cooked through. Do not overcook.
06 - Remove from heat and stir in the chopped fresh parsley and fresh basil if using. Taste the sauce and adjust the salt, pepper, and red pepper flakes as needed.
07 - If serving with pasta, toss the cooked spaghetti or linguine with the sauce. Plate hot and garnish with extra parsley and lemon wedges alongside crusty bread if desired.
# Expert Advice:
01 -
- The sauce comes together in under half an hour but tastes like it spent all day simmering on a back burner.
- It walks the line between weeknight practical and dinner party impressive without breaking a sweat.
02 -
- Overcooked shrimp turn rubbery in seconds, so pull them from the heat when they are just barely opaque in the center.
- Letting the sauce simmer uncovered is the key to concentration of flavor because covering it traps steam and waters everything down.
03 -
- Pat the shrimp completely dry with paper towels before adding them to the pan because moisture prevents a good sear and dilutes the sauce.
- If you are short on white wine, a splash of seafood stock with a squeeze of lemon juice works in a pinch and keeps the flavor bright.