Spicy Shrimp Fra Diavolo (Printable)
Succulent shrimp in a spicy garlic tomato sauce with white wine and fresh herbs, served over pasta.
# What You'll Need:
→ 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 peeled and deveined shrimp dry with paper towels, then season lightly on both sides with salt and freshly ground black pepper.
02 - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, arrange the shrimp in a single layer and sear for 1 to 2 minutes per side until they turn pink and form a light golden crust. Remove promptly with tongs and transfer to a plate; set aside.
03 - Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the minced garlic and finely chopped onion, sautéing until the onion turns soft and translucent, approximately 3 minutes.
04 - Stir in the red pepper flakes and cook for about 30 seconds, allowing the heat to bloom and release their spicy aroma into the oil.
05 - Pour in the dry white wine, using a wooden spoon to scrape up any fond from the bottom of the skillet. Let the wine simmer for 2 minutes to reduce slightly and cook off the raw alcohol.
06 - Add the crushed tomatoes, stir to combine, and bring the sauce to a gentle simmer. Cook uncovered for 7 to 8 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
07 - Return the seared shrimp along with any accumulated juices back into 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 infused with the sauce.
08 - Taste the sauce and adjust with additional salt, black pepper, or red pepper flakes according to your preference.
09 - Spoon the shrimp and spicy tomato sauce over a bed of cooked linguine or spaghetti. Garnish with extra fresh herbs and serve with lemon wedges on the side if desired.
# Expert Tips:
01 -
- The sauce comes together in the time it takes to boil pasta, so weeknight dinners feel special without the stress.
- That gentle heat from the red pepper flakes builds slowly and keeps you reaching for just one more bite.
02 -
- Overcooked shrimp turn rubbery and sad so pull them from the pan early because they will continue cooking when returned to the hot sauce.
- Do not skip deglazing the pan because those stuck bits are concentrated flavor that transforms a simple tomato sauce into something memorable.
03 -
- Cook the pasta in well salted water because it is your one chance to season the noodles from the inside out.
- Let the tomato sauce simmer undisturbed for the last few minutes so it reduces and concentrates rather than staying thin and watery.