Spicy Shrimp Fra Diavolo (Printable)
Plump shrimp in a fiery tomato-garlic sauce with white wine and fresh herbs, served over pasta.
# What You’ll Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Vegetables & Herbs
02 - 4 cloves garlic, minced
03 - 1 medium yellow onion, finely chopped
04 - 1 (14 oz) can crushed tomatoes
05 - 1/4 cup fresh parsley, chopped
06 - 1/4 cup fresh basil, chopped (optional)
→ Pantry
07 - 3 tablespoons olive oil
08 - 1/2 teaspoon red pepper flakes, adjust to taste
09 - 1/2 cup dry white wine
10 - Salt and freshly ground black pepper, to taste
→ To Serve
11 - 12 oz linguine or spaghetti, cooked al dente
12 - Additional parsley or basil, for garnish
13 - Lemon wedges (optional)
# How To Make It:
01 - Pat the peeled and deveined shrimp dry with paper towels, then season lightly on both sides with salt and freshly ground black pepper.
02 - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Arrange the shrimp in a single layer and sear for 1 to 2 minutes per side until they turn pink and are just cooked through. Remove with tongs and set aside on a plate.
03 - Reduce the heat to medium. Add the remaining tablespoon of olive oil along with the minced garlic and chopped onion. Sauté, stirring occasionally, until the onion is soft and translucent, about 3 minutes.
04 - Stir in the red pepper flakes and cook for 30 seconds, allowing the heat to bloom and release their oils.
05 - Pour in the dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer for about 2 minutes to reduce slightly.
06 - Add the crushed tomatoes and stir to combine. Bring to a gentle simmer and cook for 7 to 8 minutes, stirring occasionally, until the sauce thickens and the flavors meld.
07 - Return the shrimp and any accumulated juices back to the skillet. Add the chopped parsley and basil if using. Cook together for 2 to 3 minutes until the shrimp are heated through and coated in the sauce.
08 - Taste the sauce and adjust with additional salt, pepper, or red pepper flakes as needed. Serve immediately over cooked linguine or spaghetti, garnished with extra herbs and lemon wedges on the side.
# Expert Tips:
01 -
- The sauce comes together in under twenty minutes but tastes like it simmered all afternoon.
- That gentle creeping heat from the red pepper flakes is addictive without overwhelming the sweet shrimp.
02 -
- Overcooked shrimp turn rubbery in seconds so always pull them from the pan early, they will finish cooking in the warm sauce.
- Letting the wine reduce fully before adding tomatoes prevents the sauce from tasting sharp or boozy.
03 -
- Do not wash the pan between the shrimp and the aromatics, those caramelized bits on the bottom are pure flavor gold.
- Reserve a splash of starchy pasta water before draining and stir it into the sauce if it needs loosening.