Spicy Shrimp Fra Diavolo (Print View)
Succulent shrimp in a fiery tomato sauce with garlic and red pepper flakes, served over pasta.
# 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)
# Method:
01 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, 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 evaporate 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 evenly in the sauce. Cook for 3 to 4 minutes, turning once, until the shrimp are pink, curled, and just cooked through. Do not overcook.
06 - Remove the skillet from heat. Stir in the chopped fresh parsley and fresh basil if using. Taste the sauce and adjust the salt, pepper, and red pepper flakes as needed.
07 - If serving with pasta, toss cooked spaghetti or linguine with the sauce in the skillet. Transfer to serving plates and garnish with additional parsley and lemon wedges. Serve immediately while hot.
# Insider Tips:
01 -
- The heat from the red pepper flakes wakes up every corner of the tomato sauce without overpowering the sweet shrimp.
- It comes together in under forty minutes, which means weeknight dinners feel special without any extra effort.
02 -
- Overcooking the shrimp is the fastest way to ruin this dish, so pull the skillet off the heat the moment they are just pink.
- Letting the sauce simmer uncovered is essential because covered steam dilutes the flavor and leaves you with a watery finish.
03 -
- Dry the shrimp thoroughly with paper towels before adding them to the pan, because moisture is the enemy of a good sear.
- A pinch of sugar in the sauce tames any bitterness from canned tomatoes and rounds out the flavor without anyone knowing your secret.