Spicy Shrimp Fra Diavolo (Printable Version)
Succulent shrimp in a fiery tomato-garlic sauce with herbs and white wine, served over pasta.
# What You 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
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
→ To Serve
11 - 12 oz linguine or spaghetti, cooked al dente
12 - Additional parsley or basil, for garnish
13 - Lemon wedges (optional)
# How To Make It:
01 - Pat the shrimp dry and season lightly with salt and freshly ground black pepper on both sides.
02 - Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sauté for 1 to 2 minutes per side until just pink and curled. Remove with tongs and set aside on a plate.
03 - Reduce heat to medium. Add the remaining tablespoon of olive oil to the skillet along with the minced garlic and chopped onion. Sauté for about 3 minutes until the onion is soft and translucent, stirring occasionally.
04 - Stir in the red pepper flakes and cook for 30 seconds until fragrant, being careful not to burn them.
05 - Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes to reduce slightly.
06 - Add the crushed tomatoes and stir to combine. Bring to a gentle simmer and cook for 7 to 8 minutes until the sauce thickens and the flavors meld together.
07 - Return the shrimp along with any accumulated juices to the skillet. Add the chopped parsley and optional basil. Cook everything together for 2 to 3 minutes until the shrimp are heated through and coated in sauce.
08 - Taste the sauce and adjust the seasoning with additional salt, black pepper, or red pepper flakes as desired.
09 - Serve hot over cooked linguine or spaghetti, garnished with extra fresh herbs and lemon wedges on the side if desired.
# Helpful Hints:
01 -
- The heat from the red pepper flakes builds slowly and keeps you going back for another bite.
- It looks like you spent hours at the stove but the whole thing is done in about thirty five minutes.
- That splash of white wine gives the tomato sauce a brightness that canned tomatoes alone never achieve.
02 -
- Overcooked shrimp turn rubbery fast, so pull them from the pan when they are just pink and slightly underdone since they will finish cooking in the warm sauce.
- Deglazing the pan with wine lifts all the flavorful browned bits that would otherwise stick and burn, so do not skip this step.
03 -
- Dry the shrimp thoroughly before searing because any moisture causes them to steam instead of getting that golden caramelized edge.
- Let the sauce simmer uncovered so excess liquid evaporates and concentrates the tomato flavor into something rich and deeply savory.