Spicy Shrimp Fra Diavolo (Printable Version)
Succulent shrimp in a fiery, garlicky tomato sauce — a bold Italian-American classic.
# 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 until soft and translucent, about 5 minutes.
02 - Stir in the minced garlic and crushed red pepper flakes; sauté for 1 minute until fragrant.
03 - Pour in the dry white wine and let it simmer for 2 minutes, allowing the alcohol to evaporate.
04 - Add the crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Simmer uncovered for 10–12 minutes, letting the sauce thicken slightly.
05 - Add the peeled and deveined shrimp to the skillet; stir well to coat in the sauce. Cook for 3–4 minutes, turning once, until the shrimp are pink and just cooked through.
06 - Stir in the chopped fresh parsley and basil. Taste and adjust seasoning as needed.
07 - If serving with pasta, toss cooked spaghetti or linguine with the sauce until evenly coated.
08 - Serve hot, garnished with extra parsley and lemon wedges if desired.
# Chef's Tips:
01 -
- The sauce comes together in one skillet, which means you get bold Italian American flavor with surprisingly little cleanup.
- It hits that rare sweet spot between weeknight practical and impressive enough for a date night at home.
02 -
- Shrimp cook fast so add them last and pull the pan off the heat the moment they are pink because carryover cooking will finish the job.
- The sauce will taste fairly acidic right after adding the tomatoes but the simmer mellows it dramatically in just ten minutes.
03 -
- Pat the shrimp completely dry before adding them to the pan because excess moisture prevents that gorgeous pink sear.
- Let the sauce simmer a few extra minutes before adding the shrimp so the flavors fully concentrate and marry together.