Spicy Shrimp Fra Diavolo (Printer-Friendly)
Succulent shrimp in a spicy tomato-garlic sauce with white wine and fresh herbs, served over pasta.
# What You'll Need:
→ Seafood
01 - 1 pound 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
07 - 3 tablespoons olive oil
08 - 1/2 teaspoon red pepper flakes, adjust to taste
09 - 1/2 cup dry white wine
10 - Salt and freshly ground black pepper, to taste
→ To Serve
11 - 12 oz linguine or spaghetti, cooked al dente
12 - Additional fresh parsley or basil, for garnish
13 - Lemon wedges (optional)
# How to Make It:
01 - Pat the shrimp dry with paper towels and 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. Arrange the shrimp in a single layer and sauté 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 along with the minced garlic and chopped onion. Sauté for approximately 3 minutes until the onion is soft and translucent, stirring occasionally to prevent the garlic from browning.
04 - Stir in the red pepper flakes and cook for 30 seconds, allowing the spices to release their fragrance and infuse the oil.
05 - Pour in the dry white wine, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the wine simmer for about 2 minutes until it reduces slightly.
06 - Add the crushed tomatoes and stir to combine. Bring the sauce to a gentle simmer and cook for 7 to 8 minutes, stirring occasionally, until it thickens and the flavors meld together.
07 - Return the shrimp and any accumulated juices to the skillet. Add the chopped parsley and basil if using. Toss everything together and 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, black pepper, or red pepper flakes according to your preference.
09 - Spoon the shrimp and sauce over cooked linguine or spaghetti. Garnish with extra fresh herbs and serve with lemon wedges on the side.
# Expert Advice:
01 -
- The sauce comes together in under twenty minutes but tastes like it simmered all afternoon.
- You can dial the heat up or down depending on who is sitting at your table tonight.
02 -
- Overcooked shrimp turn rubbery fast so pull them from the pan before they look fully done since they will finish cooking in the sauce.
- Letting the tomatoes simmer uncovered concentrates the flavor and prevents a watery result.
03 -
- Save a half cup of starchy pasta water before draining because a splash can loosen the sauce if it thickens too much.
- Finish the dish off the heat to keep the shrimp tender and the herbs vibrant green.