Shrimp Fra Diavolo (Printable version)
Spicy shrimp in fiery tomato sauce with garlic and red pepper flakes. Italian-American comfort on a plate.
# 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 fresh parsley, chopped
12 - 1 tbsp fresh basil, chopped (optional)
→ For Serving
13 - 12 oz 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 for about 5 minutes until soft and translucent.
02 - Stir in the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
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 pepper. Stir well and simmer uncovered for 10 to 12 minutes, allowing the sauce to thicken slightly.
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 are pink and just cooked through.
06 - Stir in the chopped fresh parsley and fresh basil. Taste the sauce and adjust the seasoning with additional salt, pepper, or red pepper flakes as needed.
07 - If serving with pasta, toss the cooked spaghetti or linguine directly into the sauce, coating the noodles evenly before plating.
08 - Serve hot, garnished with extra fresh parsley and lemon wedges alongside crusty bread if desired.
# Expert advice:
01 -
- The heat from the red pepper flakes blooms in the oil and creates a sauce that tingles without destroying your taste buds, which is a balance I spent a long time getting right.
- It comes together in about forty minutes, which means it is dramatic enough for a Friday dinner but forgiving enough for a tired Tuesday.
02 -
- Overcooking the shrimp is the single biggest trap in this recipe because they continue cooking in the residual heat of the sauce even after you take the pan off the stove.
- Letting the sauce simmer uncovered is what concentrates the tomato flavor and gives it body, so resist the urge to cover the pan.
03 -
- Toast the red pepper flakes in the oil for thirty seconds before adding the onion to draw out a deeper, more complex heat that spreads through the whole dish rather than sitting on top of it.
- A pinch of sugar in the sauce balances the acidity of canned tomatoes and makes the finished dish taste like it took hours instead of minutes.