Shrimp Fra Diavolo (Print version)

Succulent shrimp in a spicy tomato-garlic sauce with white wine and fresh herbs, served over pasta.

# What goes in:

→ Seafood

01 - 1 lb large shrimp, peeled and deveined

→ Vegetables & Herbs

02 - 4 cloves garlic, minced
03 - 1 medium yellow onion, finely chopped
04 - 1 (14 oz) can crushed tomatoes
05 - 1/4 cup fresh parsley, chopped
06 - 1/4 cup fresh basil, chopped

→ Pantry Staples

07 - 3 tbsp olive oil
08 - 1/2 tsp red pepper flakes
09 - 1/2 cup dry white wine
10 - Salt and freshly ground black pepper, to taste

→ For Serving

11 - 12 oz linguine or spaghetti, cooked al dente
12 - Additional fresh parsley or basil, for garnish
13 - Lemon wedges

# Cooking steps:

01 - Pat the shrimp dry with paper towels and season lightly with salt and freshly ground black pepper on both sides.
02 - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Arrange the shrimp in a single layer and sauté for 1 to 2 minutes per side until they turn pink and are just cooked through. Remove with tongs and set aside on a plate.
03 - Reduce heat to medium. Add the remaining tablespoon of olive oil to the skillet along with the minced garlic and chopped onion. Cook, stirring occasionally, until the onion is soft and translucent, about 3 minutes.
04 - Stir in the red pepper flakes and cook for 30 seconds until fragrant, being careful not to burn them.
05 - Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for about 2 minutes to reduce slightly and cook off the alcohol.
06 - Add the crushed tomatoes and stir to combine. Bring to a gentle simmer and cook for 7 to 8 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
07 - Return the shrimp along with any accumulated juices back to the skillet. Add the chopped parsley and basil, tossing everything together. Cook for 2 to 3 minutes until the shrimp are heated through and coated in the sauce.
08 - Taste the sauce and adjust with additional salt, black pepper, or red pepper flakes according to your preference.
09 - Spoon the shrimp and sauce over cooked linguine or spaghetti. Garnish with extra fresh herbs and serve with lemon wedges on the side.

# Tips from flavorandfeast:

01 -
  • The sauce comes together in under twenty minutes but tastes like it simmered all afternoon.
  • It walks the line between fiery and bright, so everyone at the table finds it exciting without being overwhelmed.
02 -
  • Overcooking the shrimp in the first step is the most common mistake, so remove them the moment they curl into a C shape and turn opaque.
  • Letting the tomato sauce reduce fully before returning the shrimp makes the difference between a watery and velvety finish.
03 -
  • Dry your shrimp thoroughly on paper towels before searing because any moisture will cause the oil to spit and prevent a good golden crust.
  • Reserve a half cup of starchy pasta water before draining the noodles and add it to the sauce if it needs loosening at the end.

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