Spicy Shrimp Fra Diavolo (Printable Format)
Plump shrimp in a fiery, garlicky tomato sauce — a bold Italian-American comfort dish.
# What You Need:
→ Seafood
01 - 1 lb large shrimp, peeled and deveined
→ Vegetables & Aromatics
02 - 3 tbsp olive oil
03 - 1 medium yellow onion, finely chopped
04 - 4 garlic cloves, minced
05 - 1 (28 oz) can crushed tomatoes
06 - 1/4 cup dry white wine
07 - 1/2 tsp crushed red pepper flakes, adjust to taste
08 - 1 tsp dried oregano
09 - 1/2 tsp dried basil
10 - Salt and freshly ground black pepper, to taste
11 - 2 tbsp fresh parsley, chopped
12 - 1 tbsp fresh basil, chopped (optional)
→ For Serving
13 - 12 oz spaghetti or linguine (optional)
14 - Lemon wedges (optional)
# How-To Steps:
01 - Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
02 - Stir in the minced garlic and crushed red pepper flakes. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
03 - Pour in the dry white wine and let it simmer for 2 minutes, allowing the alcohol to cook off and the liquid to reduce slightly.
04 - Add the crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Stir to combine and simmer uncovered for 10 to 12 minutes, allowing the sauce to thicken and develop flavor.
05 - Add the peeled and deveined shrimp to the skillet, stirring to coat them evenly in the sauce. Cook for 3 to 4 minutes, turning once, until the shrimp turn pink and are just cooked through. Do not overcook.
06 - Remove from heat and stir in the chopped fresh parsley and fresh basil. Taste the sauce and adjust salt, pepper, or red pepper flakes as needed.
07 - If serving with pasta, toss cooked spaghetti or linguine with the sauce. Serve hot, garnished with extra parsley and lemon wedges on the side.
# Expert Suggestions:
01 -
- The sauce builds so much depth in under 30 minutes that dinner guests always assume you spent hours at the stove.
- It walks that perfect line between weeknight practical and date night impressive, which means you will reach for it constantly.
02 -
- Overcooking the shrimp by even two minutes turns them rubbery, so pull the skillet off the heat the moment they are pink and opaque.
- Letting the sauce simmer uncovered is the key to concentration, because a covered pot traps steam and leaves you with something watery instead of rich.
03 -
- Pat the shrimp completely dry before adding them to the sauce because excess moisture dilutes flavor and prevents that beautiful pink color from developing properly.
- A squeeze of lemon juice right at the end does something magical to the sauce, brightening every flavor and making the whole dish taste more vibrant than you thought possible.