Spicy Shrimp Fra Diavolo (Print View)
Succulent shrimp in a spicy garlic tomato sauce with herbs and white wine, served over pasta.
# What You Need:
→ 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 (optional)
→ Pantry Staples
07 - 3 tbsp olive oil
08 - 1/2 tsp red pepper flakes, adjust to taste
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 parsley or basil, for garnish
13 - Lemon wedges (optional)
# How-To 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 sear 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 the heat to medium. Add the remaining tablespoon of olive oil to the skillet along with the minced garlic and chopped onion. Sauté for about 3 minutes until the onion is soft and translucent, stirring occasionally to prevent the garlic from browning.
04 - Stir in the red pepper flakes and cook for 30 seconds until fragrant, allowing the heat to bloom the spices in the oil.
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 to the skillet. Add the chopped parsley and basil if using. Cook together 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, pepper, or red pepper flakes as needed. Serve immediately over cooked linguine or spaghetti, garnished with extra fresh herbs and lemon wedges if desired.
# Expert Hints:
01 -
- The sauce comes together in under thirty minutes but tastes like it simmered all afternoon.
- You control the heat so it can be a gentle warming tingle or a full fiery experience.
- It turns a random Tuesday into something that feels like a celebration without much effort.
02 -
- Overcooking the shrimp is the single biggest mistake people make so remove them from the pan the second they turn pink because they will cook a little more when returned to the sauce.
- Do not skip the wine reduction step because that alcohol needs to cook off and leave behind its acidity and sweetness.
- Drying the shrimp thoroughly before searing is the difference between a proper golden crust and a sad steamed result.
03 -
- Always remove the shrimp tails before cooking so the sauce does not get littered with stray shells and everyone can eat without dissecting their plate.
- A pinch of sugar in the tomato sauce balances out any bitterness from canned tomatoes that are not perfectly ripe.