Spicy Shrimp Fra Diavolo (Printable Version)

Succulent shrimp in a spicy tomato-garlic 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)

# Directions:

01 - Pat the shrimp dry and season lightly with salt and freshly ground black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Arrange the shrimp in a single layer and sear for 1 to 2 minutes per side until they turn pink and curl slightly. Transfer to a plate using tongs and set aside.
02 - Reduce the heat to medium. Pour the remaining tablespoon of olive oil into the skillet. Add the minced garlic and chopped onion, stirring frequently until the onion is soft and translucent, approximately 3 minutes.
03 - Stir in the red pepper flakes and cook for about 30 seconds until fragrant, being careful not to burn the garlic.
04 - 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 2 minutes to reduce slightly and cook off the alcohol.
05 - 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 coats the back of a spoon.
06 - Return the reserved shrimp along with any accumulated juices to the skillet. Toss in the chopped parsley and basil if using. Cook everything together for 2 to 3 minutes until the shrimp are heated through and the flavors meld.
07 - Taste the sauce and adjust with additional salt, pepper, or red pepper flakes as desired. Spoon the shrimp and sauce over cooked linguine or spaghetti. Garnish with extra fresh herbs and serve with lemon wedges on the side.

# Expert Hints:

01 -
  • The balance of fire and sweetness in the tomato sauce will make you question why you ever ordered this at a restaurant.
  • It comes together in about half an hour, which means weeknight dinners suddenly feel like an occasion worth pouring wine for.
  • Shrimp cooks so fast that you will spend more time chopping onion than actually standing at the stove.
02 -
  • If you cook the shrimp the entire time they will turn into rubber, so pull them early and return them only at the end.
  • The sauce thickens as it cools, so pull it from the heat when it still looks slightly looser than you want.
03 -
  • Dry the shrimp thoroughly before searing or they will steam instead of developing that gorgeous golden crust.
  • Let the sauce rest for five minutes off the heat before serving, because the flavors settle and deepen in a way they never do straight from the boil.

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