Shrimp Fra Diavolo

4.87 from 130 votes

Shrimp fra diavolo combines juicy shrimp with a spicy, chunky fire-roasted tomato sauce, garlic, and white wine. Serve with crusty bread, pasta, or rice to enjoy every spoonful of sauce.

Prep Time5

Cook Time25

Total Time30

Course: Entree

Cuisine: Italian

Diet: Gluten Free

Servings: people (or more)

Calories: 322.7kcal

Author: Suzy Karadsheh

Ingredients

1 pound large shrimp, peeled and deveined, tails attached or removed
Kosher salt
2 teaspoons crushed red pepper flakes, divided, plus more to taste
5 tablespoons extra virgin olive oil, divided
1 medium yellow onion, chopped
5 garlic cloves, minced
1 cup dry white wine
1 (15-ounce) can diced fire-roasted tomatoes
¼ cup tomato paste
Black pepper
2 teaspoons dried oregano
½ cup chopped fresh parsley

Instructions

Season the shrimp. Pat the shrimp dry with paper towels. Season with kosher salt and 1 teaspoon of the red pepper flakes.
Briefly cook the shrimp. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the shrimp and cook for 45 seconds to 1 minute. Transfer the shrimp and their juices to a plate. They will still be partly uncooked, with some gray or translucent areas, and will finish cooking in the sauce.
Soften the onion and garlic. In the same skillet, heat the remaining 3 tablespoons of olive oil over medium-high heat until shimmering. Reduce the heat to medium and add the onion and garlic. Cook for about 5 minutes, tossing regularly, until the onion softens and turns light golden brown. Adjust the heat as needed to keep the garlic from burning.
Reduce the wine. Add the white wine and cook until the liquid has reduced by half.
Simmer the sauce. Stir in the diced tomatoes and tomato paste. Season with kosher salt, black pepper, oregano, and the remaining 1 teaspoon of red pepper flakes. Bring to a boil, then lower the heat to medium-low and simmer for about 10 minutes, until thickened.
Finish and serve. Return the shrimp and their juices to the skillet and nestle them into the sauce. Cook for about 1 minute, or until the shrimp are cooked through, with firm, pearly, opaque flesh. Finish with the parsley and serve immediately with crusty bread, pasta, or rice.

Video

Notes

Timing: Allow about 30 minutes with thawed, peeled, and deveined shrimp. Thawing frozen shrimp and cooking pasta or rice separately require additional time.
Adjust the heat: For less heat, reduce the red pepper flakes used on both the shrimp and in the sauce. For more heat, increase the flakes or add chopped fresh hot peppers with the onion and garlic.
Make ahead: Prepare the tomato sauce 1 to 2 days ahead and refrigerate in a tightly covered container. Cook the shrimp just before serving. Briefly cook them as directed, then transfer them and their juices to a plate. Add the prepared sauce to the skillet and bring to a boil, stirring. Lower the heat, return the shrimp and their juices, and finish cooking until firm, pearly, and opaque. Add the parsley before serving.
Leftovers: Refrigerate in a shallow, airtight container within 2 hours of cooking and use within 2 days.
Reheating: Remove the shrimp from the sauce and set aside briefly. Bring the sauce to a boil in a skillet, stirring, then reduce the heat and return the shrimp. Heat the leftovers to 165°F and serve promptly.
Shop this recipe: Visit our shop for Mediterranean ingredients, including Italian Nocellara extra virgin olive oil and dried oregano.

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