Spicy Shrimp Fra Diavolo (Printer-Friendly)
Succulent shrimp in a spicy tomato sauce with garlic and red pepper flakes. Bold Italian-American flavors.
# 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)
# How-To 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 the salt, pepper, and red pepper flakes as needed.
07 - If serving with pasta, toss cooked spaghetti or linguine with the sauce. Plate hot, garnished with extra parsley and lemon wedges if desired.
# Expert Hints:
01 -
- The heat from the red pepper flakes builds slowly so every bite gets a little more exciting than the last.
- It comes together in under an hour but tastes like you spent all afternoon tending a pot.
02 -
- Overcooked shrimp turn rubbery fast, so pull them from the heat when they are just barely opaque in the center.
- Letting the sauce simmer uncovered is what concentrates the flavor, so resist the urge to cover the pan.
03 -
- Pat the shrimp completely dry before adding them to the pan because excess moisture prevents that beautiful pink sear.
- The sauce tastes even better the next day, so make a double batch and refrigerate it overnight for effortless leftovers.