Spicy Shrimp Fra Diavolo (Printable Version)
Plump shrimp in a fiery tomato-garlic 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 - Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for about 5 minutes until soft and translucent.
02 - Stir in the minced garlic and crushed red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
03 - Pour in the dry white wine and let it simmer for 2 minutes, allowing the alcohol to evaporate and the flavors to concentrate.
04 - Add the crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Stir to combine and simmer uncovered for 10 to 12 minutes until the sauce thickens slightly.
05 - Add the peeled and deveined shrimp to the skillet, stirring well to coat in the sauce. Cook for 3 to 4 minutes, turning once, until the shrimp turn pink and are just cooked through.
06 - Stir in the chopped fresh parsley and fresh basil. Taste the sauce and adjust seasoning with additional salt, pepper, or red pepper flakes as desired.
07 - If serving with pasta, toss cooked spaghetti or linguine with the sauce. Serve hot, garnished with extra parsley and lemon wedges alongside crusty bread.
# Expert Advice:
01 -
- The heat from the red pepper flakes builds slowly and keeps you reaching for another bite without overwhelming the sweet shrimp.
- It comes together fast enough for a weeknight but feels special enough for a Saturday dinner with friends.
02 -
- Overcooked shrimp turn rubbery fast, so pull the pan off the heat the moment they are just pink.
- Letting the sauce simmer uncovered is what concentrates the flavor and prevents a watery result.
03 -
- Substitute seafood stock for white wine if you want to keep it alcohol free without losing depth.
- Doubling the red pepper flakes is an easy upgrade but do it gradually and taste after each addition.