Spicy Shrimp Fra Diavolo (Printable)
Juicy shrimp in a fiery tomato-garlic sauce with red pepper flakes and white wine. Bold, spicy, and satisfying.
# What You 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
# Steps:
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 until the sauce thickens 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 turn pink and are just cooked through.
06 - Stir in the chopped fresh parsley and fresh basil. Taste the sauce and adjust 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.
08 - Serve hot, garnished with extra fresh parsley and lemon wedges on the side if desired.
# Expert Advice:
01 -
- The heat from the red pepper flakes builds slowly, so you get warmth without losing the sweetness of the tomatoes.
- It feels like a restaurant dish but comes together in under an hour with pantry staples.
- The sauce is so good you will want to drag crusty bread through every last drop.
02 -
- Pat the shrimp completely dry before adding them to the pan because excess moisture prevents a good sear and waters down the sauce.
- Simmering the sauce uncovered is nonnegotiable since covering it traps steam and you end up with a thin, watery result.
03 -
- Do not walk away while the garlic cooks because those 60 seconds between fragrant and burnt happen faster than you think.
- A pinch of sugar in the sauce can rescue canned tomatoes that taste overly acidic without masking the flavor.