Spicy Shrimp Fra Diavolo (Printable Version)

Succulent shrimp in a fiery tomato-garlic sauce with herbs and white wine, served over pasta.

# Ingredient List:

→ 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 fresh parsley or basil, for garnish
13 - Lemon wedges (optional)

# How to Make:

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.
04 - Stir in the red pepper flakes and cook for 30 seconds until fragrant, being careful not to let the garlic brown.
05 - Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 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 concentrates in flavor.
07 - Return the shrimp and any accumulated juices back to the skillet. Add the chopped parsley and optional basil, tossing everything together. Cook 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 Tips:

01 -
  • The sauce comes together in under twenty minutes but tastes like it simmered all afternoon.
  • That gentle building heat from the red pepper flakes is addictive without overpowering the sweet shrimp.
  • It looks impressive enough for a date night dinner but honestly it is weeknight easy.
02 -
  • Overcooked shrimp turn rubbery fast so always pull them from the pan before they are fully done because they will finish cooking in the sauce.
  • Reducing the wine properly before adding tomatoes prevents the sauce from tasting watery or sharp.
03 -
  • Save a half cup of pasta cooking water before draining and add a splash to the sauce if it needs loosening.
  • Letting the shrimp rest in a bowl while you build the sauce means they release their juices which you then pour back in for concentrated flavor.

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