Shrimp Fra Diavolo

Shrimp Fra Diavolo is a classic Italian-American dish renowned for its bold flavors and spicy kick. This recipe features succulent shrimp simmered in a robust tomato sauce infused with garlic, red pepper flakes, and a hint of anchovy.

Served over al dente linguine and garnished with fresh basil, it’s a dish that balances heat with savory richness, perfect for a satisfying dinner. Whether you’re a fan of seafood or simply enjoy a touch of spice, Shrimp Fra Diavolo promises to deliver a delightful culinary experience that’s both comforting and flavorful.

How to make Shrimp Fra Diavolo

Ingredients

10-12 (or 2/3 to 3/4 pound) 16/20 count shrimp, peeled, deveined, tails on

8 oz. uncooked linguine or pasta of choice

1 tbsp. extra virgin olive oil

1 1/2 tsp. anchovy paste or 3 fillets

1/2 tsp. red pepper flakes (this give just a little bit of warmth, add more for more heat)

2 teaspoons chopped garlic

1 cup chopped onion

1/2 cup dry white wine

1 can (28 oz.) crushed tomatoes

3/4 tsp. salt

1/4 tsp black pepper

3 tbsp. chopped basil (divided)

Instructions

Boil a large pot of water for cooking. Cook linguine until al dente according to package direction while the sauce simmers.

Preheat olive oil in a large saute pan on medium heat. Add anchovy paste and red pepper flakes.

Cook 1 minute. If using anchovy fillets, break them up gently with spatula while cooking. Cook 1 minute.

Add onion. Cook for 2 minutes, stirring frequently. Add garlic, continuing to stir.

Add wine and cook for 1 minute. Add tomato sauce, salt, and black pepper and bring to a boil.

Reduce heat and simmer, covered, for 15 minutes.

Increase heat to medium. Submerge shrimp in sauce cook for 2 minutes. Add 2 tablespoons basil and cook for 1 minute or until the shrimp are pink and opaque throughout.

Add drained linguine to sauce, stirring to incorporate. Adjust seasoning to taste. Garnish with the remaining 1 tablespoon basil.

Makes 2 hearty main course servings or 3 smaller servings.

Note:

This recipe can easily be doubled to serve four.

I like to use 16/20 count size shrimp, but you can use an equivalent weight amount another size.

For a non-alcoholic version, use seafood broth, vegetable broth, or chicken broth instead of wine.

Shrimp Selection: Opt for larger shrimp (16/20 count) for this dish as they hold up well and provide a satisfying bite alongside the pasta.

Pasta Preparation: Cook the linguine separately until al dente while preparing the sauce. This ensures the pasta is perfectly cooked and ready to be combined with the sauce later.

Flavor Foundation: Anchovy paste or fillets add depth of umami to the sauce, enhancing its savory profile. Adjust the amount of red pepper flakes to control the level of spiciness according to your preference.

Sauce Simmering: Cooking the onion and garlic in olive oil allows their flavors to meld with the anchovy and red pepper flakes, creating a flavorful base for the sauce.

Tomato Sauce: Using crushed tomatoes provides a rich and thick base for the sauce. Simmering it with wine and seasoning ensures a well-developed flavor profile.

Cooking the Shrimp: Quickly cooking the shrimp in the simmering sauce ensures they remain tender and juicy. Be careful not to overcook them, as they only need a few minutes until pink and opaque.

Final Assembly: Adding the drained linguine to the sauce and stirring gently ensures every strand is coated with the flavorful sauce. Adjust seasoning to taste before serving.

Garnish: Fresh basil adds a final burst of herbaceous flavor and freshness to the dish. Use it generously to complement the spicy shrimp and tomato sauce.

Serving Size: This recipe yields 2 hearty main course servings or 3 smaller servings, making it ideal for a cozy dinner for two or a small gathering.

Nutrition Information:

YIELDS: 2 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of pasta in this recipe?

Yes, you can use a pasta of your choice if you prefer something other than linguine.

Just follow the cooking instructions on the pasta package to cook it to al dente.

I’m not a fan of anchovies; can I omit them or use a substitute?

If you don’t like anchovies, you can omit them, or you can use a substitute like anchovy paste, which provides a milder flavor.

Alternatively, you can add a bit of umami with ingredients like soy sauce or fish sauce.

Can I adjust the level of spiciness in this dish?

Absolutely, you can adjust the level of spiciness by increasing or decreasing the amount of red pepper flakes.

If you enjoy a spicier dish, add more flakes, or reduce them for a milder flavor.

Can I use fresh tomatoes instead of canned crushed tomatoes?

Yes, you can use fresh tomatoes if you prefer.

To do so, you’ll need to blanch, peel, and crush them to create a sauce.

Canned tomatoes are often used for convenience.

Is it possible to make this dish without wine?

If you prefer not to use wine, you can replace it with chicken or vegetable broth.

The wine adds flavor, but the dish will still be delicious without it.

Can I use a different type of seafood instead of shrimp?

Yes, you can substitute shrimp with other seafood like scallops, mussels, or even a combination of different seafood to make your own seafood medley.

What can I use as a non-alcoholic substitute for dry white wine?

If you prefer not to use wine, you can substitute it with chicken or vegetable broth.

This will provide a similar liquid base without the alcohol.

How can I control the level of spiciness in Shrimp Fra Diavolo?

The level of spiciness can be adjusted by varying the amount of red pepper flakes.

Add more for a spicier dish or reduce the amount for a milder flavor.

You can also remove the seeds from the red pepper flakes to reduce heat.

What’s the best way to ensure my shrimp are cooked perfectly?

Shrimp are cooked when they turn pink and opaque throughout.

Overcooking can make them tough, so be careful not to cook them for too long.

Cooking them for about 2 minutes as the recipe suggests is usually sufficient.

Can I prepare the sauce in advance and store it for later use?

Yes, you can prepare the sauce in advance and store it in an airtight container in the refrigerator.

When you’re ready to serve, reheat the sauce, cook the shrimp, and combine with freshly cooked pasta.