Spicy Shrimp Fra Diavolo (Printable)
Succulent shrimp in a fiery tomato sauce with garlic, wine, and red pepper flakes. Bold Italian-American comfort.
# What You’ll Need:
→ Seafood
01 - 1 pound large shrimp, peeled and deveined
→ Vegetables & Aromatics
02 - 3 tablespoons olive oil
03 - 1 medium yellow onion, finely chopped
04 - 4 garlic cloves, minced
05 - 1 (28 ounce) can crushed tomatoes
06 - 1/4 cup dry white wine
07 - 1/2 teaspoon crushed red pepper flakes, adjust to taste
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon dried basil
10 - Salt and freshly ground black pepper, to taste
11 - 2 tablespoons fresh parsley, chopped
12 - 1 tablespoon fresh basil, chopped (optional)
→ For Serving
13 - 12 ounces spaghetti or linguine (optional)
14 - Lemon wedges (optional)
# Directions:
01 - Heat olive oil in a large skillet 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, 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 cook off and the liquid to reduce slightly.
04 - Add the crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Stir to combine and simmer uncovered for 10 to 12 minutes, allowing the sauce to thicken and the flavors to meld.
05 - Add the peeled and deveined shrimp to the skillet, stirring to coat them in the sauce. Cook for 3 to 4 minutes, turning once, until the shrimp turn pink and are just cooked through. Do not overcook.
06 - Remove from heat and stir in the chopped fresh parsley and fresh basil if using. Taste the sauce and adjust salt, pepper, or red pepper flakes as needed.
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 if desired.
# Expert Tips:
01 -
- The sauce comes together in under thirty minutes but tastes like it spent all afternoon on the stove.
- You can dial the heat up or down depending on who is sitting at your table tonight.
- It works over pasta, piled on crusty bread, or even spooned straight from the pan when nobody is watching.
02 -
- Overcooked shrimp turn rubbery and sad, so set a timer and treat those three to four minutes as sacred.
- Simmering the sauce uncovered is nonnegotiable because covering it traps steam and waters down the intensity.
03 -
- If you cannot use wine, substitute seafood stock with a squeeze of lemon for acidity that mimics the deglazing effect.
- Reserve a half cup of pasta water before draining the noodles and add it to the sauce if it needs loosening, because starch seasoned water is a cook secret weapon.