Shrimp Fra Diavolo

Shrimp Fra Diavolo with a spicy tomato and white wine sauce, garlic, and fresh herbs. Quick and flavorful Italian seafood recipe perfect for pasta, rice, or crusty bread.

Ingredients

• 1 lb large shrimp, peeled and deveined, tails attached
• Kosher salt, to taste
• 2 tsp crushed red pepper flakes, divided (adjust to taste)
• 5 tbsp extra virgin olive oil, divided
• 1 medium yellow onion, chopped
• 5 garlic cloves, minced
• 1 cup dry white wine
• 1 (15-oz) can diced fire-roasted tomatoes
• ¼ cup tomato paste
• Black pepper, to taste
• 2 tsp dried oregano
• ½ cup fresh parsley, chopped

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Instructions

1. Pat shrimp dry and season with kosher salt and 1 teaspoon of red pepper flakes.
2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the shrimp for 45 seconds to 1 minute, just until they start to turn pink. Remove shrimp and any juices to a plate.
3. In the same skillet, heat the remaining 3 tablespoons olive oil over medium-high heat until shimmering. Reduce to medium, add onions and garlic, and sauté for 5 minutes, stirring regularly until onions are soft and lightly golden. Avoid burning the garlic.
4. Add white wine and cook until reduced by half.
5. Stir in diced tomatoes and tomato paste. Season with salt, black pepper, oregano, and remaining red pepper flakes. Bring to a boil, then reduce heat to medium-low and simmer for about 10 minutes until the sauce thickens.
6. Return the shrimp to the skillet, nestle them into the sauce, and cook for 1 more minute, until shrimp are fully pink and warmed through.
7. Stir in chopped parsley and serve immediately with crusty bread, pasta, or rice.

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Why You’ll Love This Recipe

• Bold, spicy Italian flavors with tender shrimp.
• Quick one-pan dish perfect for weeknight dinners or entertaining.
• Rich tomato and wine sauce pairs beautifully with pasta or rice.
• Light enough for a summer meal but hearty enough for any season.

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Tips

• Pat shrimp dry to ensure they sear properly and don’t release excess moisture.
• Adjust red pepper flakes to control heat intensity.
• Avoid overcooking shrimp—they finish cooking in the sauce.
• Use fresh parsley for a bright, herbal finish.

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Variations and Substitutions

• Seafood mix: Add scallops, mussels, or clams for a seafood fra diavolo.
• Spice adjustment: Use crushed chili flakes or fresh chopped chili for a different heat profile.
• Tomato options: Swap fire-roasted tomatoes with regular diced tomatoes for a milder flavor.
• Wine substitute: Use seafood or chicken broth if you prefer not to use wine.

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FAQs

Can I make this ahead of time?
The sauce can be prepared in advance, but cook shrimp just before serving to prevent overcooking.

Can I freeze this dish?
Shrimp freezes poorly; it’s best to freeze only the tomato sauce and add freshly cooked shrimp when ready to serve.

What should I serve with Shrimp Fra Diavolo?
Serve over linguine, spaghetti, rice, or with crusty bread to soak up the sauce.

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Serving

Serve hot, garnished with fresh parsley. Pair with pasta, rice, or crusty bread for a complete meal.

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Suggestions

• Add a squeeze of fresh lemon juice for brightness.
• Garnish with extra red pepper flakes if you like it spicier.
• Pair with a crisp white wine like Pinot Grigio or Sauvignon Blanc.