Shrimp Fra Diavolo Recipe

Dive into a vibrant and spicy dish with Shrimp Fra Diavolo, a classic Italian favorite that’s both bold and satisfying. This recipe features succulent shrimp cooked in a zesty tomato sauce infused with garlic, white wine, and a kick of red pepper flakes.

The combination of fresh herbs like basil and parsley adds a burst of flavor that perfectly complements the rich, spicy sauce. Ideal for a quick weeknight dinner or an impressive meal for guests, Shrimp Fra Diavolo brings a taste of Italy to your table with every delicious bite. Enjoy the perfect blend of heat and flavor in this delectable dish!

Shrimp Fra Diavolo Recipe

Ingredients

1 pound large shrimp, peeled, deveined

1 teaspoon salt, plus additional as needed

1 teaspoon dried crushed red pepper flakes

3 tablespoons olive oil, plus 1 to 2 tablespoons

1 medium onion, sliced

1 (14 1/2-ounce) can diced tomatoes

1 cup dry white wine

3 garlic cloves, chopped

1/4 teaspoon dried oregano leaves

3 tablespoon chopped fresh Italian parsley leaves

3 tablespoon chopped fresh basil leaves

Instructions:

Prepare the Shrimp:

In a medium bowl, toss the shrimp with 1 teaspoon of salt and the crushed red pepper flakes.

Cook the Shrimp:

Heat 3 tablespoons of olive oil in a large, heavy skillet over medium-high heat. Add the shrimp and sauté for about 1 minute. Turn the shrimp and continue cooking until they are just cooked through, approximately 1 to 2 minutes more. Remove the shrimp from the skillet and set them aside on a plate.

Make the Sauce:

Add the sliced onion to the same skillet. If needed, add 1 to 2 tablespoons more olive oil. Cook the onion until it becomes translucent, about 5 minutes.

Stir in the diced tomatoes with their juices, white wine, chopped garlic, and dried oregano. Let the mixture simmer until it slightly thickens, which should take about 10 minutes.

Combine Shrimp and Sauce:

Return the cooked shrimp and any juices from the plate back into the skillet with the tomato sauce. Toss to coat the shrimp with the sauce and cook for about 1 minute to let the flavors combine.

Finish and Serve:

Mix in the chopped parsley and basil. Adjust the seasoning with additional salt if necessary. Serve immediately.

Notes:

Shrimp Preparation:

Peeled and deveined shrimp are essential for ease of eating and to avoid any gritty texture. If using frozen shrimp, ensure they are fully thawed before cooking.

Adjusting Spice Level:

Red pepper flakes can be adjusted based on your spice tolerance. For a milder dish, use less, or for extra heat, add more.

Cooking Shrimp:

Cook shrimp just until they turn pink and opaque. Overcooking can make them tough and rubbery. Since shrimp cook quickly, they should only need 1-2 minutes per side.

Oil and Sautéing:

Use extra virgin olive oil for a richer flavor. If the skillet is dry, add the extra 1 to 2 tablespoons of olive oil as needed to sauté the onions properly.

Deglazing the Pan:

After sautéing the shrimp, the fond (brown bits) left in the pan can add extra depth of flavor to the sauce. Make sure to scrape these up when adding the tomatoes and wine.

Simmering the Sauce:

Allow the sauce to simmer and reduce to concentrate flavors. This step is crucial for thickening the sauce and melding the flavors together.

Fresh Herbs:

Adding fresh parsley and basil at the end helps to preserve their vibrant flavors and aroma. For a more robust herb flavor, you can add some basil leaves earlier in the cooking process.

Wine Choice:

Use a dry white wine such as Sauvignon Blanc or Pinot Grigio. The wine adds acidity and complexity to the sauce, balancing the heat from the red pepper flakes.

Serving Suggestions:

Shrimp Fra Diavolo pairs wonderfully with pasta like linguine or spaghetti. It also complements crusty bread for soaking up the flavorful sauce.

Leftovers:

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp. The dish can be slightly spicier the next day as the flavors continue to meld.

Nutrition Information:

YIELDS: 4 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. Make sure to thaw them completely before cooking.

Pat them dry to avoid excess moisture that could affect the cooking process.

What can I substitute for white wine?

If you prefer not to use wine, you can substitute with chicken or vegetable broth, or add a splash of lemon juice for acidity.

For a non-alcoholic option, use white grape juice with a bit of lemon juice.

How can I make this dish less spicy?

Reduce the amount of crushed red pepper flakes to make the dish milder.

You can also omit them entirely if you prefer no heat.

Can I use dried herbs instead of fresh?

Yes, you can use dried herbs. For dried oregano, use about 1 teaspoon.

Note that dried herbs are more concentrated, so use less compared to fresh herbs.

Can I make this recipe ahead of time?

It’s best to cook the shrimp just before serving to avoid overcooking.

You can prepare the sauce ahead of time and reheat it before adding the shrimp.

What type of pasta works best with this dish?

Long pasta like linguine or spaghetti works well, as it can be easily twirled and coated with the sauce. You can also use other pasta shapes like fettuccine or penne if preferred.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Reheat gently to avoid overcooking the shrimp.

This dish may become spicier as the flavors meld.

Can I add vegetables to this recipe?

Yes, you can add vegetables such as bell peppers, cherry tomatoes, or spinach.

Add them when you sauté the onions for best results.

What can I use instead of Italian parsley?

Fresh cilantro or chives can be used as substitutes if you don’t have Italian parsley.

Each will impart a slightly different flavor.

How do I ensure the shrimp is cooked perfectly?

Cook shrimp until they turn pink and opaque, which should take about 1-2 minutes per side.

Avoid overcooking, as shrimp can become tough and rubbery if cooked too long.