Spicy Shrimp Fra Diavolo (Printable)
Succulent shrimp in a fiery garlic tomato sauce with herbs and white wine, 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 Staples
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
→ For Serving
11 - 12 oz linguine or spaghetti, cooked al dente
12 - Additional fresh parsley or basil, for garnish
13 - Lemon wedges (optional)
# Directions:
01 - Pat the shrimp dry and season lightly with salt and freshly ground black pepper on both sides.
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 and add the remaining tablespoon of olive oil to the skillet. Add the minced garlic and chopped onion, sautéing until the onion is soft and translucent, about 3 minutes.
04 - Stir in the red pepper flakes and cook for 30 seconds until fragrant, being careful not to let them burn.
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 to the skillet, stir to combine, and bring to a gentle simmer. Cook for 7 to 8 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
07 - Return the seared shrimp along with any accumulated juices back to the skillet. Add the chopped parsley and optional basil, stirring gently to coat everything in the sauce. Cook together for 2 to 3 minutes until the shrimp are heated through.
08 - Taste the sauce and adjust with additional salt, pepper, or red pepper flakes as desired. Serve hot over cooked linguine or spaghetti, garnished with extra fresh herbs and lemon wedges on the side.
# Expert Tips:
01 -
- The heat from the red pepper flakes wakes up every corner of the tomato sauce without overpowering the sweetness of the shrimp.
- It comes together in about half an hour, which means you can pull it off on a weeknight and still feel like you treated yourself to a restaurant meal.
02 -
- Overcooked shrimp turn rubbery fast, so pull them from the pan slightly before you think they are done because they will continue cooking in the warm sauce.
- Letting the wine reduce fully before adding tomatoes prevents the sauce from tasting watery or overly sharp.
03 -
- Reserve half a cup of pasta water before draining because a splash of that starchy liquid can transform a tight sauce into something silky.
- Use a skillet large enough to hold the entire finished dish so you can toss the pasta directly in the sauce for maximum flavor coating.