Spicy Shrimp Fra Diavolo (Printable)

Plump shrimp in a fiery tomato-garlic sauce with a kick of red pepper flakes and white wine.

# 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 fresh parsley, chopped
12 - 1 tbsp fresh basil, chopped (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, 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 10–12 minutes until the sauce thickens slightly.
05 - Add the peeled and deveined shrimp to the skillet, stirring to coat evenly in the sauce. Cook for 3–4 minutes, turning once, until the shrimp turn pink and are just cooked through.
06 - Remove from heat and stir in the chopped fresh parsley and basil. Taste the sauce and adjust salt, pepper, or red pepper flakes as desired.
07 - If serving with pasta, toss cooked spaghetti or linguine with the sauce. Plate hot, garnished with extra parsley and lemon wedges alongside crusty bread if desired.

# Expert Advice:

01 -
  • The heat builds slowly so even spice skeptics find themselves going back for another bite.
  • It looks like you spent hours on it but the whole thing comes together in under 45 minutes.
02 -
  • Overcooked shrimp turn rubbery fast so pull the pan off the heat the moment they are just pink.
  • The sauce tastes even better the next day when the flavors have had time to mingle and settle.
03 -
  • Pat the shrimp completely dry before adding them to the pan so they sear rather than steam.
  • Let the sauce rest for five minutes off the heat before serving because it thickens and the flavors deepen.

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