Spicy Shrimp Fra Diavolo (Print Version)
Plump shrimp in a fiery, garlicky tomato sauce with a kick of red pepper flakes and white wine.
# 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:
01 - In a large skillet, heat olive oil 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.
03 - Pour in the dry white wine and let it simmer for 2 minutes, allowing the alcohol to evaporate.
04 - Add the crushed tomatoes, dried oregano, dried basil, salt, and pepper. Simmer uncovered for 10–12 minutes, letting the sauce thicken slightly.
05 - Add the peeled and deveined shrimp to the skillet; stir well. Cook for 3–4 minutes, turning once, until the shrimp are pink and just cooked through.
06 - Stir in the chopped fresh parsley and basil. Taste and adjust seasoning as needed.
07 - If serving with pasta, toss cooked spaghetti or linguine with the sauce before serving.
08 - Serve hot, garnished with extra parsley and lemon wedges if desired.
# Expert Tips:
01 -
- The sauce hits that sweet spot where heat and tang balance perfectly and you keep eating long after you are full.
- It looks like you spent all day cooking but the whole thing comes together in under forty minutes.
02 -
- Overcooked shrimp are the fastest way to ruin this dish so pull them from the heat the moment they turn pink and opaque throughout.
- Letting the sauce simmer uncovered rather than covered concentrates the flavor and gives you that thick, clingy texture that makes fra diavolo so satisfying.
03 -
- Pat the shrimp completely dry with paper towels before adding them to the pan because excess moisture prevents that beautiful pink sear and waters down the sauce.
- Substitute seafood stock for the white wine if you are cooking for someone avoiding alcohol, but add a tiny squeeze of lemon to replace the acidity the wine would have contributed.