Spicy Shrimp Fra Diavolo (Print 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 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 finely 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 brown 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 freshly ground black pepper. Stir to combine and simmer uncovered for 10–12 minutes, allowing the sauce to thicken and the flavors to develop.
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. Do not overcook.
06 - Remove the skillet from heat and stir in the chopped fresh parsley and fresh basil. Taste the sauce and adjust the seasoning with salt, pepper, or additional red pepper flakes as needed.
07 - If serving with pasta, toss the cooked spaghetti or linguine directly into the sauce until well coated. Serve hot, garnished with extra parsley and lemon wedges alongside crusty bread if desired.
# Expert Tips:
01 -
- The heat builds slowly so you can control how fiery it gets by adjusting the pepper flakes to your own comfort.
- It comes together in under forty minutes but tastes like something that simmered all afternoon.
- The sauce is good enough that you will want to drag bread through every last bit of it.
02 -
- Do not overcook the shrimp because they go from perfect to rubbery in under a minute so pull them as soon as they curl into a C shape.
- Letting the sauce simmer uncovered rather than covered concentrates the flavor and prevents it from becoming watery.
03 -
- Pat the shrimp completely dry with paper towels before adding them to the pan so they sear rather than steam.
- A pinch of sugar in the sauce tames bitterness from canned tomatoes if you find them too acidic.