Spicy Shrimp Fra Diavolo (Printer-Friendly)
Plump shrimp in a fiery tomato-garlic sauce with white wine and red pepper flakes. Bold Italian-American comfort food.
# What You'll 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 chopped fresh parsley
12 - 1 tbsp chopped fresh basil (optional)
→ For Serving
13 - 12 oz spaghetti or linguine (optional)
14 - Lemon wedges (optional)
# How-To Steps:
01 - Heat olive oil in a large skillet over medium heat. Add the finely 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 black pepper. Simmer uncovered for 10–12 minutes, letting the sauce thicken slightly.
05 - Add the peeled and deveined shrimp to the skillet and 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 fresh basil. Taste and adjust seasoning as needed.
07 - If serving with pasta, toss cooked spaghetti or linguine with the sauce until evenly coated.
08 - Serve hot, garnished with extra parsley and lemon wedges if desired.
# Expert Advice:
01 -
- The heat builds slowly and never overwhelms the sweet briny shrimp if you treat the pepper flakes with respect
- It comes together fast enough for a weeknight but feels special enough for a date night at home
02 -
- Overcooked shrimp turn rubbery fast so pull the skillet off the heat the moment they curl into a C shape
- The sauce tastes even better the next day after the flavors marry overnight in the fridge
03 -
- Pat the shrimp completely dry with paper towels before adding them to the sauce because excess water dilutes everything
- Toast the red pepper flakes in the oil for thirty seconds before the onion goes in to bloom their heat more fully