Shrimp Fra Diavolo
Shrimp Fra Diavolo is a bold, fiery Italian-American classic featuring plump, juicy shrimp seared to perfection and finished in a spicy garlic tomato sauce built with San Marzano tomatoes, white wine, and crushed red pepper flakes. It comes together in just 30 minutes, making it the ultimate weeknight dinner that tastes like something straight off a red-sauce restaurant menu. Serve it over al dente linguine or with crusty bread to soak up every drop of that devilishly good sauce.
Equipment
- Large skillet (12-inch) Stainless steel or cast iron recommended
- Large pot For cooking pasta
- Wooden spoon or silicone spatula
- Sharp knife and cutting board
- Garlic press or microplane (optional)
- Measuring spoons
- Colander For draining pasta
- Tongs For handling shrimp
Ingredients
For the Shrimp Fra Diavolo
- 1½ lbs large raw shrimp about 680g; 21/25 count, peeled and deveined, tails on or off
- 3 tablespoons olive oil divided
- 6 garlic cloves minced
- 1 to 1½ teaspoons crushed red pepper flakes adjust to taste; start with 1 tsp for moderate heat
- ½ cup dry white wine 120ml; such as Pinot Grigio or Sauvignon Blanc
- 28 oz San Marzano whole peeled tomatoes 794g; 1 can, crushed by hand with their juices
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon black pepper
- ¼ teaspoon sugar optional; to balance acidity
For Finishing
- 2 tablespoons fresh flat-leaf parsley chopped
For Serving (Optional)
- 1 lb linguine or spaghetti 450g; cooked to al dente
- crusty bread for serving and dipping
Instructions
- Pat the shrimp completely dry with paper towels, then season both sides with a pinch of salt and black pepper. Set aside on a plate while you prepare the remaining ingredients.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the shrimp in a single layer (work in batches if needed) and cook 1 to 1½ minutes per side until just pink, then transfer to a plate and set aside.
- Reduce heat to medium, add the remaining 1 tablespoon of olive oil to the same skillet, then add the minced garlic and crushed red pepper flakes. Stir constantly for 30 to 45 seconds until fragrant and just turning golden — do not let the garlic brown.
- Pour in the white wine and scrape up any browned bits from the bottom of the pan. Increase heat to medium-high and simmer until the wine reduces by half, about 2 to 3 minutes.
- Add the crushed San Marzano tomatoes with their juices, dried oregano, salt, black pepper, and optional sugar. Bring to a simmer, then cook uncovered over medium-low heat for 10 to 12 minutes, stirring occasionally, until the sauce thickens slightly.
- Add the seared shrimp back to the skillet, toss gently to coat, and cook for 2 to 3 minutes over medium heat until the shrimp are fully cooked through and opaque. Do not overcook.
- Remove from heat and scatter the fresh chopped parsley over the top. Serve immediately over al dente linguine or spaghetti, or with crusty bread for dipping.
Notes
- Dry your shrimp well: Patting shrimp completely dry before searing is the single most important step for getting a golden crust instead of steamed, rubbery shrimp.
- Don't overcook the shrimp: Shrimp are done the moment they turn fully opaque and curl into a loose "C" shape. A tight "O" means overcooked — remove them from heat immediately.
- Use San Marzano tomatoes: DOP-certified San Marzano tomatoes are sweeter and less acidic than regular canned tomatoes and make a noticeable difference in the finished sauce.
- Adjust the heat: Start with 1 teaspoon of crushed red pepper flakes for moderate heat. Taste the sauce before adding the shrimp back and add more flakes if you want more fire.
- No wine? Substitute with an equal amount of chicken or seafood broth plus a squeeze of fresh lemon juice to approximate the acidity.
- Make it creamy: Stir in 3 tablespoons of heavy cream or half-and-half at the very end for a rich, blush-style fra diavolo sauce.
- Upgrade the heat: Stir in 1 teaspoon of Calabrian chili paste along with the red pepper flakes for a deeper, fruitier, more complex spice level.
- Make ahead tip: The tomato sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Reheat the sauce and add freshly cooked shrimp just before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over medium-low heat; avoid high heat to prevent the shrimp from becoming rubbery.
- Freezing: The tomato sauce freezes well for up to 2 months, but cooked shrimp do not. Freeze the sauce separately and add freshly cooked shrimp when reheating.
Nutrition
Serving: 1ServingCalories: 320kcalCarbohydrates: 14gProtein: 35gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7.5gCholesterol: 215mgSodium: 780mgPotassium: 620mgFiber: 3gSugar: 7gVitamin A: 18IUVitamin C: 22mgCalcium: 10mgIron: 20mg
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